–3 chicken tenderloins or breast strips
–shrimp (raw, deveined, tail-off, medium, about 15)
–green peas (frozen, packaged, two-thirds cup)
–tomato (medium, fresh, chopped)
–onion (one-half, sliced)
–minced garlic (1 tablespoon, bottled)
–lemon juice (bottled, 3 squirts)
–cayenne (one-quarter teaspoon, more for extra spicy)
–oregano (dried, bottled, 1 teaspoon)
–mint (dried, bottled, 1 teaspoon)
–jasmine rice (follow package instructions for microwaving; brands differ)
–salt and pepper
–Promise margarine (heart-healthy, 2 tablespoons)
1 – Place the green peas, onion, and chopped tomato in a covered baking dish. Add one-eighth cup of water. Season with garlic, oregano, mint, and olive oil. Microwave on high for 3 minutes.
2 – Place the chicken on top. Season with salt, pepper, oregano, mint, and a few drops of olive oil. Microwave on high for 4 minutes. When finished, test the center piece of doneness. If not cooked, replace in the microwave for 1 minute more.
3 – Place the shrimp, 1 layer only, in a small, covered baking dish. Add margarine. Season with salt, pepper, oregano, lemon, and mint. Microwave on high for 2 minutes.
4 – When the shrimp have cooked, pour them out atop the chicken.
5 – Serve the chicken and shrimp hot, atop, the jasmine rice.
–chicken and shrimp adapted from Edward Giobbi’s Italian Family Dining.