–3 chicken tenderloins or breast strips
–shrimp (thawed from frozen, 10 to 12 small)
–cayenne pepper (bottled)
–minced garlic (in a jar)
–lemon juice (bottled)
–broccoli (florets only from 1 large head)
–mushrooms (5 or 6 baby bellas, sliced)
–green onions (3 stalks, chopped)
–sherry (cooking sherry is fine)
–salt and pepper
1 – Cut the florets from 1 head of broccoli, and place around the edge of a large, covered baking dish. Slice 5 to 6 baby bella mushrooms, and add atop the broccoli. Place the chicken in the center of the dish. Season with lemon juice, minced garlic, salt, pepper, cayenne pepper, and olive oil. Add a small amount of sherry to the dish. Microwave on high for 9 minutes. When finished, keep covered to preserve warmth.
2 – Place 10 to 12 small shrimp in a small, covered baking dish with a little sherry. Season with salt, pepper, minced garlic, lemon juice, cayenne pepper, and olive oil. Add a small amount of sherry. Microwave on high for 2 minutes. When finished, pour the cooked shrimp atop the chicken dish.
3 – Serve the chicken, shrimp, and vegetables hot, atop rice or quinoa (recipes, see the search box on this blog).
–chicken and shrimp adapted from Edward Giobbi’s Eat Well, Eat Right—the Italian Way.