–4 chicken tenderloins or breast strips
–green beans (frozen)
–coconut milk (lite, canned)
–cilantro (fresh if possible)
–chicken broth (non-fat, low sodium)
1 – Chop onion and place in bottom of covered baking dish. Add one-half cup of coconut milk and one-third cup of chicken broth. Season with salt, pepper, and olive oil. Cook on high in microwave for 3 minutes.
2 – Place 2 handfuls of green beans in baking dish with the onion and coconut milk. Nestle the chicken among the beans and onion. Season with cayenne pepper, a little cumin, and cilantro. Set aside.
3 – Place 2 handfuls of rice noodles in long, covered baking dish. Add 1 inch of chicken broth. Cook on high for 5 minutes in microwave. Check to be sure that liquid has not evaporated. Keep covered to preserve warmth.
4 – Cook the chicken and green beans on high for 4 minutes, and then on 50 percent power for 10 minutes.
5 – Serve the chicken and green beans on top of the rice noodles.
–chicken dish adapted from “serious eats” on web.