Oregano gives an extra boost to the veggies. . .
–3 chicken tenderloins (organic)
–oregano (1 teaspoon, dried, bottled)
–marinated artichoke hearts (3 or 4, halved and then chopped; bottled; ready-prepared in marinade)
–sliced banana peppers (bottled, 3 tablespoons)
–fresh grape tomatoes (6 to 8, halved)
–chicken broth (non-fat, low sodium, packaged, one-eighth cup)
–salt and pepper
–extra virgin olive oil
1 – Place the chicken in a covered baking dish. Add chicken broth. Season with salt, pepper, and extra virgin olive oil.
2 – Place chopped artichoke hearts, sliced banana peppers, and grape tomatoes on top. Then sprinkle with oregano. Finish with a few drops of olive oil.
3 – Microwave on high for 5 minutes. When finished, test a center piece for doneness. If not cooked, return to the microwave for 1 minute more.
4 – Serve the chicken and vegetables hot.