CHICKEN TENDERS WITH SWEET ONION BALSAMIC RELISH / GREEN PEAS TARRAGON / BROWN RICE WITH BROTH

–4 chicken tenderloins or breast strips

–Vidalia onion (1, medium)

–balsamic vinegar

–thyme and oregano (fresh if possible)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–tarragon (fresh if possible)

–brown rice (boxed, 5 – minute cooking)

–chicken broth (non-fat, low sodium)

1 – Slice a Vidalia onion, and place in a covered baking dish with a little balsamic vinegar.  Season with salt, pepper, thyme, oregano, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken tenders in the midst of the sauce.  Season the tenders with salt, pepper, thyme, oregano, parsley, and olive oil.  Set aside.

2 – Place the green peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 minutes.

3 – Place two-thirds cup of brown rice in a covered baking dish with two-thirds cup of chicken broth.  Season with salt and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken hot, atop the brown rice, with the peas as a side.

–chicken adapted from food network web site; other recipes original.

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