A Simple Dinner:  ROSEMARY – GARLIC CHICKEN IN LEMON SAUCE / ROSEMARY POTATOES & GREEN BEANS / BLACK – EYED PEAS WITH FAUX BACON IN CHICKEN BROTH

–4 chicken tenderloins or breast strips

–rosemary

–garlic powder

–lemon juice

–salt and pepper

–olive oil

–potato (1, medium)

–green beans (1 handful, frozen)

–black-eyed peas (frozen, 1 cup)

–chicken broth (non-fat, low sodium)

–Bac’n pieces (soy bacon)

 

1 – In a slow cooker, place 1 cup of black-eyed peas.  Add 1 cup chicken broth.  Season with salt, pepper, olive oil, and Bac’n pieces.  Cook on high for 3 and one-half hours.  Place setting on “warm” if dinner is not yet ready.

2 – Place chicken in a covered baking dish.  Add a little water.  Season with garlic powder, rosemary, salt, pepper, olive oil, and lemon juice.  Set aside.

3 – Scrub the potato, and then slice into one-quarter inch pieces.  Place in a covered baking dish.  Season with rosemary, salt, pepper, and olive oil.  Add 1 inch of water.  Cook on high for 7 minutes.  Then add green beans.  Season a little more with rosemary, salt, pepper, and olive oil.  Microwave potato and green beans, together, for 5 more minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the dinner hot.

–chicken adapted from Southern Living web site; green beans and potato adapted from a recipe by Mattie Hopkins, Takoma Park, Maryland and Ayden, North Carolina; black-eyed peas original.

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