–4 chicken tenderloins or breast strips
–onion (one-half, sliced)
–red bell pepper (one-half, sliced)
–minced garlic (in a jar)
–green onions (2 stalks)
–parsley (fresh, chopped)
–Cajun seasoning (or Creole)
–Bac’n pieces (soy bacon)
–jasmine rice (sticky rice)
–chicken broth (low sodium, non-fat)
–salt and pepper
1 – Slice one-half onion and one-half red bell pepper, and place in a covered baking dish with a little chicken broth. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 3 minutes. Set aside.
2 – Place one-half cup of jasmine rice in a covered baking dish. Add 1 cup of chicken broth. Slice 2 green onions and place in the dish. Add 1 teaspoon of minced garlic. Season with Cajun seasoning and cayenne pepper. Add a few drops of olive oil. Microwave on high for 5 minutes; then microwave on 50 percent power for 8 minutes. When finished, keep covered to preserve warmth.
3 – Nestle the chicken amid the onion and red bell pepper. Season with Cajun seasoning, cayenne pepper, salt, pepper, and olive oil. Microwave on high for 9 minutes.
4 – Serve the chicken and its sauce, hot, atop the rice.
–chicken jambalaya adapted from food.com web site.