–6 chicken tenderloins or breast strips
–tomatoes (2, medium, chopped)
–onion (1, medium, sliced)
–marinated artichoke hearts (in a jar)
–minced garlic (in a jar)
–lemon zest (lemon peel)
–salt and pepper
–brown rice (boxed, quick-cooking)
1 – Place two-thirds cup of brown rice in a covered baking dish. Add two-thirds cup of water. Season with salt and olive oil. Stir. Microwave for 5 minutes.
2 – Chop 2 medium tomatoes and place in a covered baking dish. Add 1 sliced onion to the dish. Place 5 or 6 artichoke hearts in the dish. Add 1 tablespoon of minced garlic. Sprinkle with lemon zest, salt, pepper, and olive oil. Stir well. Microwave on high for 10 minutes.
3 – Nestle the chicken amid the tomato and onion sauce. Season with salt, pepper, and olive oil. Microwave on high for 9 minutes.
4 – Serve the chicken and sauce, hot, atop the brown rice.
–chicken adapted from Alicia’s cooking blog, The Irreverent Kitchen.