–6 chicken breasts (de-boned)
–rosemary (fresh if possible)
–shredded carrots (2 handfuls)
–onion (1, medium, chopped)
–chicken broth (non-fat, low sodium)
–asparagus (fresh, 1 bunch)
–lemon zest (lemon peel)
–salt and pepper
–wild rice (boxed, entire box)
–spinach (fresh, 3 handfuls)
–strawberries (10 or 12, sliced)
–feta cheese (small carton)
–toasted walnuts (2 handfuls)
–extra virgin olive oil
1 – Chop an onion and place in the bottom of a long baking dish, sufficient to hold 6 chicken breasts. Sprinkle 2 handfuls of shredded carrots on top. Season with salt and pepper. Add 1 and one-fourth cup of chicken broth to the dish. Then place the chicken in one layer in the dish. Season with salt, pepper, rosemary, and olive oil. Spoon some of the onion and carrot over the chicken. Place in refrigerator until time to cook.
2 – Place 1 box of wild in a covered baking dish with the packaged herbs. Add one and three-fourths cup of water. Season with a few drops of olive oil. Microwave on high for 10 minutes. Let sit at least 5 minutes.
3 – Place the asparagus in a covered baking dish with a little water. Season with salt, pepper, lemon zest, and olive oil. Microwave on high for 5 minutes.
4 – Place 3 handfuls of fresh spinach in a mixing bowl. In a small, separate bowl, place sliced strawberries and honey to taste. Stir gently. Place the strawberries in the bowl with the spinach. Add feta cheese, 1 small carton; and 2 handfuls of toasted walnuts. Do not add dressing until just before serving: balsamic vinegar and extra virgin olive oil. Stir gently.
5 – Microwave the chicken, taken from the refrigerator, for 17 minutes.
6 – Serve the spinach salad as a first course. Then serve the chicken hot, with the rice and asparagus as sides.
–chicken inspired by Julia Child’s Mastering the Art of French Cooking; other recipes original.