–4 chicken tenderloins or breast strips
–herbes de provence (blend of basil, marjoram, oregano, thyme, savory, lavender)
–mushrooms (baby bellas, 6 to 8, quartered)
–red wine (cooking wine is fine)
–salt and pepper
–kale (fresh, packaged)
1 – Quarter the mushrooms and place in a covered baking dish. Season with salt, pepper, herbes de province, and olive oil. Add a little red wine. Microwave on high for 3 minutes. When finished, nestle the chicken tenderloins in the wine and mushrooms. Season with salt, pepper, herbes de provence, and a little more olive oil. Set aside.
2 – Place two-thirds cup of quinoa in a covered baking dish. Add one and one-third cups of water. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.
3 – Place 3 handfuls of kale in a covered baking dish. Season with salt, pepper, garlic salt, and olive oil. Add 1 inch of water. Microwave on high for 5 minutes.
4 – Microwave the chicken for 6 minutes.
5 – Serve the chicken hot, atop the quinoa, with the kale as a side.