–4 chicken tenderloins or breast strips
–parsley (fresh if possible)
–rosemary (fresh if possible)
–salt and pepper
–kale (fresh, one-half package)
–Bartlett potatoes (6 to 8 small)
–marjoram, basil, oregano, parsley, chives, thyme (fresh if possible)
–milk (dairy, soy, or almond)
1 – Wash and scrub potatoes; cut in 1-inch squares. Place in a covered baking dish with 1 inch water. Season with salt, pepper, and olive oil. Microwave for 15 minutes.
2 – Place the chicken in a covered baking dish with a little water. Drench with lemon juice. Season with rosemary, garlic salt, parsley, salt, pepper, and olive oil. Set aside.
3 – Place 2 tablespoons of Sriracha sauce in a half cup of water. Stir well. Place kale in a covered baking dish. Season with salt, pepper, and olive oil. Pour Sriracha sauce with water on top. Microwave for 5 minutes on high.
4 – Warm the milk for 1 minute in the microwave. Using a food processor, pulse the potatoes with the milk. Season the potatoes with all the herbs. Then pulse to combine. Place in a covered baking dish, and microwave for 1 minute.
5 – Microwave the chicken for 5 minutes.
6 – Serve the chicken hot, with the spicy kale and herbed potatoes as sides.
–chicken adapted from Italian Family Cooking (Edward Giobbi, author); kale adapted from allrecipes.com; potatoes original.