–4 chicken tenderloins or breast strips
–rosemary (fresh if possible)
–Parmesan cheese (shredded)
–chicken broth (non-fat, low sodium)
–salt and pepper
–dill (fresh if possible)
–broccoli (one head
–hot sauce (such as Tabasco)
1 – Place chicken in a covered baking dish with a little chicken broth. Season with rosemary, garlic powder, salt, pepper, and olive oil. Set aside.
2 – Peel and slice carrots into one-quarter inch rounds. Place in a covered baking dish with a little water. Season with dill, salt, pepper, and olive oil. Cook on high for 4 minutes in microwave.
3 – Cut florets from head of broccoli, leaving some stem. Cut into large pieces. Place in covered baking dish with a little water. Season with salt, pepper, and olive oil. Cook on high in the microwave for 4 minutes (less if crispy is desired).
4 – Cook chicken in the microwave on high for 5 minutes. When finished, cover the whole with Parmesan cheese.
5 – Serve the meal hot, hot sauce on the table for the broccoli.
–chicken adapted from Carmelo’s, St. Paul, Minnesota; carrots adapted from a friend’s recipe in Shakopee, Minnesota; broccoli original.