–4 chicken tenderloins or breast strips
–thyme & parsley (fresh if possible)
–onion (one-fourth, medium)
–miniature carrots (5 or 6, chopped)
–red bell pepper (one-fourth, chopped)
–mushrooms (2 or 3 baby bellas, chopped)
–celery (one-half stalk, chopped)
–chicken broth (non-fat, low sodium)
–2 whole wheat English muffins (warm)
–salt and pepper
1 – Chop the onion, carrots, red bell pepper, mushroom, and celery, and place in a covered baking dish with a little chicken broth. Season with salt, pepper, thyme, parsley, and olive oil. Microwave on high for 5 minutes.
2 – Nestle the chicken amid the veggies. Season with salt, pepper, thyme, and parsley. Microwave on high for 5 and one-half minutes.
4 – Microwave the English muffins for 40 seconds.
3 – Serve the chicken hot, atop the warm whole wheat English muffins.
–chicken adapted from the chicken soup recipe of a friend in Minnesota.