ROSEMARY CHICKEN WITH TOMATO & ONION IN WHITE WINE ATOP QUINOA / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–tomato (1, medium, fresh, chopped)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–broccoli (1 bunch, fresh)

–hot sauce (such as Tabasco)

–salt and pepper

–olive oil

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth and a few drops of olive oil.  Stir.  Microwave on high for 6 minutes; then microwave for 9 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Place 1 chopped tomato and one-half chopped onion in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the tomato and onion.  Season with salt, pepper, rosemary, and olive oil.  Set aside.

3 – Cut off the stalk from the broccoli, and discard, leaving the stems and florets.  Break apart and arrange in a circle in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, atop the quinoa, and serve the broccoli with hot sauce as a side.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

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