PAPRIKA CHICKEN / HERBED CARROTS WITH ALMONDS / BAKED POTATO WITH YOGURT

–4 chicken tenderloins or breast strips

–paprika

–salt and pepper

–olive oil

–shredded carrots

–coriander

–dill (fresh if possible)

–almonds

–red potatoes (2 medium)

–yogurt (plain)

 

1 – Scrub red potatoes with a kitchen brush.  Prick generously with fork.  Place on paper towel in microwave.  Cook 4 minutes on high.  Then turn over the potatoes, and cook for 4 more minutes.

2 – While the potatoes are cooking, place the chicken in a baking dish with cover.  Add a little water.  Sprinkle with paprika, salt, and pepper.  Season with olive oil.  Set aside.

3- Place one-half of the carrots in a baking dish with cover.  Season with coriander, tiny snips of dill, salt, pepper, and add almonds.  Then add second half of carrots.  Season similarly, and add olive oil.  Cook for 5 minutes on high in microwave.

4 – When vegetables are done, cook chicken for 5 minutes on high in microwave.

5 – Serve potatoes in their jackets with yogurt as dressing (instead of sour cream).  Salt and pepper the potatoes.

6 – Serve dinner hot.

–adapted from Real Simple.

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