–6 chicken tenderloins or breast strips
–shredded carrots (1 handful, packaged)
–onion (one-half, medium, sliced)
–celery (2 stalks, chopped fine)
–chicken broth (non-fat, low sodium, packaged)
–salt and pepper
–mint (bottled, 1 tablespoon, dried)
–parsley (1 handful, fresh, chopped)
–garlic (minced, 1 tablespoon)
–pine nuts (3 tablespoons)
–green onions (3 stalks, chopped)
–extra virgin olive oil (2 tablespoons, bottled)
1 – Place the mint, parsley, garlic, pine nuts, green onions, and extra virgin olive oil in a food processor. Pulse until smooth. Plan to serve room temperature.
2 – Place shredded carrots, onion, and celery in broth. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes.
3 – Nestle the chicken amid the vegetables and in the broth. Season with salt, pepper, and olive oil.
4 – Microwave the chicken for 8 minutes on high.
5 – Serve the chicken and sauce hot with the cool green sauce on the side.
–chicken and sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.