–4 chicken tenderloins or breast strips
–toasted walnuts (1 handful)
–chicken broth (non-fat, low sodium)
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 the chicken in a covered baking dish. Season with salt and pepper. Place 1 handful of toasted walnuts, 3 tablespoons of honey, 1 tablespoon of Dijon mustard, and one-half cup of chicken broth in a food processor. Pulse until smooth. Pour the sauce atop the chicken. Add a drop or two of olive oil. Microwave the chicken for 5 and one-half minutes on high.
3 – Serve the chicken with sauce atop the quinoa. I also served a salad and barbecued beans (recipes, see the search box on this blog).
–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.