–6 chicken tenderloins or breast strips
–cocoa powder (boxed, 2 tablespoons)
–tomato (fresh, medium, chopped)
–green onions (4, fresh, chopped)
–sriracha sauce (chili sauce, bottled)
–marinara sauce (I use Newman’s Own marinara)
–salt and pepper
1 – Chop 1 tomato, and place in a covered baking dish. Add 4 chopped green onions to the dish. Add 2 tablespoons of cocoa powder, 1 tablespoon of sriracha sauce, 4 tablespoons of marinara sauce, salt, pepper, and a few drops of olive oil. Stir well. Microwave on high for 4 minutes.
2 – When the sauce is finished, place in a food processor and pulse until smooth. Keep covered to preserve warmth.
3 – Place chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 7 and one-half minutes. When finished, spoon the sauce atop the chicken. Serve hot.
–chicken adapted from Real Simple magazine.