–4 chicken tenderloins or breast strips
–lemon (fresh, medium, 1)
–parsley (fresh if possible)
–chicken broth (non-fat, low sodium)
–crisp salad greens (one-half package)
–summer squash (1, medium, chopped)
–onion (one-fourth, medium)
–Bac’n pieces (soy bacon)
–Italian salad dressing
–salt and pepper
1 – Place two-thirds cup of quinoa in a covered baking dish. Add 1 and one-third cups of chicken broth. Season with olive oil. Microwave on high for 6 minutes. Then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.
2 – Place salad greens in a mixing bowl. Peel and chop squash, and add to the bowl. Slice one-fourth onion, and add to the bowl. Sprinkle Bac’n pieces on top. Season with salt and pepper. Set aside until just before dinner. Then add Italian salad dressing to taste. Stir well.
3 – Wash a lemon. With a sharp knife, slice the lemon horizontally. Place in a covered baking dish. Peel and slice an onion horizontally, and add to the baking dish. Squirt lemon juice in the dish. Add a little water. Season with olive oil, salt, and pepper. Microwave on high for 5 minutes. Then nestle chicken amid the lemon and onion. Season with salt, pepper, and parsley. Microwave for 5 and one-half minutes on high.
4 – Serve the salad as a first course. Then serve the chicken hot, atop the quinoa.
–chicken adapted from the recipe of a friend in Minnesota; other recipes original.