–4 chicken tenderloins or breast strips
–basil, oregano, bay leaves, garlic salt
–tomato (fresh, large, 2 slices)
–coconut milk (lite)
–black olives (one-half small can)
–feta cheese (one-half small container)
–green beans (frozen, 2 handfuls)
–sliced almonds (one-half small package)
1 – Slice two sections off the tomato, and place in a covered baking dish. Add one-fourth cup of tomato sauce and one-fourth cup of coconut milk. Add black olives. Season with basil, oregano, bay leaves, and garlic salt. Microwave on high for 3 minutes. Then nestle the chicken amid the sauce. Season with basil, oregano, garlic salt, salt, pepper. Sprinkle feta cheese on top. Set aside.
2 – Place 2 handfuls of rice noodles in a long, covered baking dish. Add water to cover. Season with salt. Microwave on high for 5 minutes. When finished, cover to preserve warmth.
3 – Place 2 handfuls of green beans in a covered baking dish. Sprinkle slices almonds on top. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes.
4 – Microwave the chicken for 6 minutes.
5 – Drain the rice noodles.
6 – Serve the chicken and its sauce atop the rice noodles, with the green beans as a side.