Thai meets the Mediterranean. . .
–3 chicken tenderloins (organic)
–shredded carrots (packaged, 1 handful)
–red onions (one-half, chopped, medium)
–white mushrooms (4 or 5, quartered, fresh)
–cayenne pepper (one-quarter teaspoon, bottled)
–chicken broth (one-eighth cup, nonfat, low sodium)
–soy sauce (one-eighth cup, bottled)
–pepper (no salt)
–extra virgin olive oil
1 – Place the shredded carrots and chopped onions in a covered baking dish. Add chicken broth and soy sauce. Season with extra virgin olive oil. Microwave on high for 3 minutes.
2 – Place the chicken tenders in the sauce. Place minced garlic and quartered white mushrooms on top. Season with cayenne pepper and black pepper (the latter generously). Finish with a few drops of extra virgin olive oil.
3 – Microwave on high for 4 minutes and 20 seconds. When finished, cut into the center piece to check for doneness. If not cooked, return to the microwave for 1 minute more.
4 – Serve the chicken and sauce hot.
–inspired by the garlic – pepper chicken recipe at Pick Thai, Oxford, Mississippi.