Roasted chicken with cauliflower “tabbouleh”

1-3/4  lb.		chicken breast
1/4  cup		:4 cup olive oil
2  lb.		cauliflower
2  teaspoons		lemon zest
1		small shallot
1/4  cup		chopped herb leaves
5  ounces		kale
6  ounces		carrots
2  cups		cooked chickpeas
1/2  cup		Parsley - Fresh, Chopped
3  tablespoons		Lemon Juice - Fresh

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Preheat oven 350 degrees
Place chicken in a baking dish
Drizzle with olive oil
Season with salt and pepper
Roast 30-35 minutes v
Cool20 minutes

Combine cauliflower, lemon zest, and 3 tablespoons of lemon juice, season with salt
let stand 20 minutes
Sir in shallot, 3 tbsp olive oil and chopped herbs
Toss kale, carrots (shaved with a peeler) and chickpeas With remaining olive oil and lemon juice
Divide and serve into four portions