–4 chicken tenderloins or breast strips
–Vidalia onion (1, medium)
–thyme and oregano (fresh if possible)
–parsley (fresh if possible)
–salt and pepper
–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.