The original recipe uses spinach. . .
–3 chicken tenderloins
–parsley (dried, 1 tablespoon)
–crushed almonds (use a food processor; 3 tablespoons)
–kale (half a frozen package)
–button mushrooms (1 jar, do not drain)
–bone broth (one-quarter cup)
–cayenne pepper (one-quarter teaspoon, or more to taste)
–garlic powder (1 teaspoon)
–salt and pepper
–extra virgin olive oil
1 – Place the kale, button mushrooms, crushed almonds, and bone broth in a large, covered baking dish. Season with salt, pepper, cayenne, garlic powder, and olive oil. Microwave on high for 4 minutes.
2 – Place the chicken tenders atop the kale and other ingredients. Season the chicken with salt, pepper, and a bit of cayenne and garlic powder. Finish with parsley and a few drops of olive oil.
3 – Microwave on high for 4 and one-half minutes. When finished, check the center piece for doneness. If not cooked, return to the microwave for 1 minute more.
4 – Serve the chicken, kale, mushrooms, etc., hot.
–inspired from a recipe found years ago on the Epicurious web site.