–4 chicken tenderloins or breast strips
–red beans (dried, soak two-thirds cup overnight)
–brown rice (5-minute, boxed)
–minced onion (bottled)
–salt and pepper
–hot spice (bottled; I use New Orleans – based “Slap Ya Mama”)
–plain breadcrumbs (boxed)
–garlic & herb breadcrumbs (boxed)
1 – Place two-thirds cup of red beans (that have been soaked overnight) in a slow cooker. Add chicken broth to 1 inch above the beans. Season with salt, pepper, hot spice, Bac’n pieces, minced onion, and olive oil. Cook on low for 6 hours. When finished, place setting on “warm” and wait for dinnertime.
2 – Place chicken in a plastic bag. Season with salt, pepper, hot spice, and olive oil. Pour plain breadcrumbs into the bag. Shake well. Set aside.
3 – Place two-thirds cup of brown rice in a covered baking dish. Add two-thirds cup of chicken broth. Season with salt, pepper, and olive oil. Stir. Microwave on high for 5 minutes.
4 – Peel and slice zucchini in half. Then slice horizontally. Place in a plastic bag. Season with salt, pepper, and olive oil. Pour in some garlic – herb breadcrumbs. Shake well. Microwave on high for 3 minutes or less (depending on taste).
5 – Microwave the chicken for 5 minutes.
6 – Serve the chicken atop the rice and beans, with the zucchini as a side.