THYME & PARSLEYED CHICKEN WITH ONION – CARROT – RED BELL PEPPER – MUSHROOMS – CELERY IN BROTH & ATOP WHOLE WHEAT ENGLISH MUFFIN

–4 chicken tenderloins or breast strips

–thyme & parsley (fresh if possible)

–onion (one-fourth, medium)

–miniature carrots (5 or 6, chopped)

–red bell pepper (one-fourth, chopped)

–mushrooms (2 or 3 baby bellas, chopped)

–celery (one-half stalk, chopped)

–chicken broth (non-fat, low sodium)

–2 whole wheat English muffins (warm)

–salt and pepper

–olive oil

1 – Chop the onion, carrots, red bell pepper, mushroom, and celery, and place in a covered baking dish with a little chicken broth.  Season with salt, pepper, thyme, parsley, and olive oil.  Microwave on high for 5 minutes.

2 – Nestle the chicken amid the veggies.  Season with salt, pepper, thyme, and parsley.  Microwave on high for 5 and one-half minutes.

4 – Microwave the English muffins for 40 seconds.

3 – Serve the chicken hot, atop the warm whole wheat English muffins.

–chicken adapted from the chicken soup recipe of a friend in Minnesota.

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