–4 chicken tenderloins or breast strips
–rosemary (fresh if possible)
–salt and pepper
–chicken broth (non-fat, low sodium)
–corn (frozen, one-half cup)
–spinach (fresh, 2 handfuls)
–avocado (1, medium, fresh)
–Parmesan cheese (shredded)
1 – Place the chicken in a covered baking dish with a little chicken broth. Season with salt, pepper, rosemary (minced), and olive oil. Set aside.
2 – Place the corn in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave the corn for 2 minutes on high.
3 – Place the spinach in a mixing bowl. Add the corn and Parmesan cheese (generous sprinkling). Season with salt, pepper, garlic powder, and olive oil. Sprinkle with lemon juice. Stir well to coat. Cut open and slice the avocado in one-half inch pieces. Fold gently into the salad.
4 – Microwave the chicken for 5 minutes on high.
5 – Serve the chicken hot, with the cold salad as a side.
–recipes adapted from Real Simple.