–4 chicken tenderloins or breast strips
–broccoli (half a head, florets only)
–potatoes (baby Dutch, 8 to 10, halved)
–onion (one-half, sliced)
–garlic (minced, in a jar)
–rosemary, oregano (fresh if possible)
–marinara sauce (I used Newman’s Own Marinara Cabernet)
1 – Place 8 to 10 baby Dutch potatoes, halved, in a small amount of water. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes.
2 – Place one-half sliced onion in the dish with the potatoes. Add chicken in the middle. Place broccoli florets around the side. Move the potatoes to the side. Add a small amount of white wine. Season with salt, pepper, rosemary, oregano, minced garlic, and olive oil. Microwave on high for 8 minutes.
3 – Serve the chicken, broccoli, and potatoes with onion hot, with the cold marinara dipping sauce on the side.
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.