–4 chicken tenderloins or breast strips
–orange (1, fresh)
–lemon pepper (bottled)
–salt and pepper
–kale (fresh, pre-packaged)
–carrots (miniature, pre-packaged)
1 – Peel the orange and break apart the sections. Place in a covered baking dish. Then cut each section into 2 pieces. Microwave on high for 2 minutes. Place the chicken on top of the hot orange sections. Season with lemon pepper, rosemary, garlic powder, cayenne pepper, salt, pepper, and olive oil. Set aside.
2 – Fill a large, wide-mouthed, covered baking dish with kale. Season with salt, pepper, garlic power, and olive oil. Add 1 inch of water. Microwave for 5 minutes on high. Then sprinkle Bac’n pieces on top, generously.
3 – Place miniature carrots in a covered baking dish. Season with salt, pepper, ginger, and olive oil. Add 1 inch of water. Microwave for 4 minutes on high.
4 – Cook the chicken for 6 minutes (longer because of the volume of food that includes the orange).
5 – Serve the dinner hot.
–chicken adapted from Real Simple; carrots adapted from 1908 Provisions restaurant, Fairview Inn, Jackson, Mississippi; kale original.