LEMON CHICKEN WITH PINE NUTS AND PARSLEY / BROCCOLI / DILLED TOMATOES WITH CAPERS AND ONION

–4 chicken tenderloins or breast strips

–pine nuts (half small package)

–parsley (fresh if possible)

–capers

–lemon juice

–broccoli

–tomatoes (2 fresh, medium)

–dill (fresh if possible)

–capers

–onion (one-half, medium)

–olive oil

–salt and pepper

–yogurt (plain, non-fat – optional)

 

1 – Place chicken in a covered baking dish.  Sprinkle with pine nuts, parsley, capers (2 tablespoons), lemon juice (generous amount).  Season with olive oil.  Set aside.

2 – Cut stalk off broccoli, and then chop in large pieces.  Place in covered baking dish.  Season with pine nuts, parsley, capers (1 tablespoon), lemon juice, and olive oil.  Cook in microwave on high for 4 minutes (longer if want tenderer broccoli).

3 – Slice tomatoes and onion.  Place the onion on top of the tomatoes on a serving plate.  Sprinkle with dill and capers (1 tablespoon).  Season with olive oil. 

4 – Cook the chicken on high for 5 minutes in the microwave.

5 – Prepare the plates by covering each with one-fourth inch of yogurt.  Add food on top of the yogurt.  (This is optional)

6 – Serve the chicken and broccoli hot, and the tomato salad cold.

–adapted from Real Simple.

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