–4 chicken tenderloins or breast strips


–mushrooms (sliced baby bellas, a handful)

–onion (one-half, medium)

–chicken broth (non-fat, low sodium)

–milk (preferably vanilla – flavored soy)

–green beans (frozen, 2 handfuls)

–almonds (sliced, half a package)

–sweet potatoes (2, medium)

–salt and pepper

–olive oil

1 – Scrub the skins of the sweet potatoes, and place on a dish for the microwave.  Microwave on high for 7 minutes.  Then turn over, and microwave for 7 minutes more.  Set aside to cool a few minutes before whipping.

2 – Slice the onion and place in a covered baking dish.  Add the sliced mushrooms with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the onion and mushrooms.  Season with salt, pepper, thyme, and olive oil.  Set aside.

3 – Place the green beans in a covered baking dish with a little water.  Sprinkle the almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Cut open the sweet potatoes.  Scoop out the flesh and place in a food processor.  Add a little milk.  Pulse to desired consistency, being careful to pulse long enough to break apart all of the sweet potato.  Pour into a microwaveable bowl.  Set aside.

5 – Microwave the chicken on high for 5 minutes.

6 – Microwave the whipped sweet potatoes for 1 minute.

7 – Serve the chicken hot, with the green beans and sweet potatoes as sides.

–recipes original.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s