–4 chicken tenderloins or breast strips
–orange (1, medium)
–onion (1, medium)
–brown rice (five-minute cook)
–summer squash (1, medium)
1 – Peel and slice an onion into large chunks. Place the onion in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes. Peel and break apart the orange. Cut each section into two pieces. When the onion has cooked, add the orange and microwave for 3 minutes. When finished, nestle the chicken amid the orange and onion. Season with salt, pepper, cumin, cayenne pepper, and olive oil. Set aside.
2 – Peel and cut the squash horizontally into two pieces. Using the shredder attachment of a food processor, shred the squash. Place in a covered baking dish. Add two-thirds cup of brown rice. Season with salt, pepper, and olive oil. Stir. Microwave the rice and squash together for 7 minutes.
3 – Microwave the chicken for 7 minutes.
4 – Serve the chicken hot, on top of the rice – squash vegetable.
–recipes adapted from Real Simple.