–4 chicken tenderloins or breast strips
–milk (dairy or almond, not soy)
–salt and pepper
–green onion (2 stalks, chopped fine)
–brown rice (two-thirds cup)
–chicken broth (non-fat, low sodium)
–onion (one-half, sliced)
1 – Place one-half sliced onion in a covered baking dish. Season with salt, pepper, turmeric, and olive oil. Add two-thirds cup of brown rice and two-thirds cup of chicken broth. Then add one-fourth cup of white wine. Microwave on high for 5 minutes. Stir well, and then microwave for 5 minutes more.
2 – Place the chicken in a covered baking dish. Season the chicken with salt, pepper, and olive oil. Top with 2 stalks of chopped green onion. In a small bowl, stir together 1 tablespoon of Dijon mustard, a little white wine, and a little chicken broth. Pour over the chicken. Microwave on high for 5 and one-half minutes.
3 – Serve the chicken atop the rice. I also served purple hull peas and broccoli with pesto sauce (recipes, see the search box on this blog).
–rice adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken adapted from Nigelli.com web site.