–6 chicken tenderloins or breast strips
–red bell pepper (one-half to three-fourths, sliced)
–apricot preserves (half a jar)
–balsamic vinegar (2 tablespoons)
–minced garlic (1 tablespoon)
–lemon juice (2 tablespoons)
–soy sauce (2 tablespoons)
–pepper (no salt)
1 – Place the apricot preserves, balsamic vinegar, minced garlic, lemon juice, and soy sauce in a small mixing bowl. Stir well. Then place in a covered baking dish. Add the sliced red bell pepper and a few drops of olive oil. Microwave on high for 4 minutes.
2 – Place the chicken in the sauce. Season with pepper. Spoon some of the sauce over the chicken. Finish with a few drops of olive oil directly on the chicken. Microwave on high for 8 minutes.
3 – Serve the chicken and peppers hot, with the sauce.