ORANGE CHICKEN WITH CUMIN – CAYENNE – ONION / BROWN RICE WITH SHREDDED SQUASH

–4 chicken tenderloins or breast strips

–orange (1, medium)

–onion (1, medium)

–cumin

–cayenne pepper

–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.

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