–6 chicken tenderloins or breast strips
–breadcrumbs (plain, boxed)
–carrots (2, fresh, sliced on the diagonal)
–green onions (3 stalks, chopped in large pieces)
–mushrooms (baby bellas, 5 or 6, sliced large)
–chicken broth (non-fat, low sodium)
–jasmine rice (boxed)
–salt and pepper
1 – Place 1 cup of jasmine rice in a covered baking dish. Add 1 and three-fourth’s cup of water. Stir. Microwave on high for 5 minutes; the microwave on 50 percent power for 10 minutes. When finished, keep covered to preserve warmth. (Do not add salt or olive oil.)
2 – Slice 2 carrots on the diagonal, and place in a covered baking dish with a little chicken broth and a little white wine. Add 3 chopped green onions and 5 or 6 sliced baby bella mushrooms. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes, longer if you have a large baking dish. When finished, add the chicken, spacing the pieces apart from each other. Season the chicken with salt, pepper, and olive oil. Sprinkle very lightly with plain breadcrumbs. Microwave on high for 8 minutes.
3 – Serve the chicken and vegetables hot, atop the jasmine rice.