–4 chicken tenderloins or breast strips
–salt and pepper
–dill (fresh if possible)
–red potatoes (2 medium)
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.