All-in-one makes for easy cooking and quick clean-up. Also tasty!
–4 chicken tenderloins (organic, if possible)
–broccoli florets (from 2 heads, fresh)
–baby Dutch potatoes (8 to 10 small potatoes, halved)
–minced garlic (1 tablespoon, bottled)
–sriracha sauce (one-quarter cup, bottled)
–white wine (one-eighth cup)
–chicken bone broth (one-quarter cup)
–salt and pepper
–extra virgin olive oil
1 – Cut each potato in half, and place in a large, covered baking dish. Add white wine and chicken bone broth. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 8 minutes.
2 – While potatoes are cooking, cut the florets off 2 heads of broccoli. Then set aside.
3 – When potatoes have cooked, place the chicken tenders in the middle of the baking dish, each separated from the other. Add florets around the side.
4 – Season with minced garlic, salt, pepper, and extra virgin olive oil. Drizzle sriracha sauce over the entire entrée.
5 – Microwave on high for 9 minutes. When finished, check a center piece of chicken for doneness. If not cooked, replace in the microwave for 1 additional minute.
6 – Serve the chicken, potatoes, and broccoli hot, spooning the sauce on top.
–recipe adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.