–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
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.