Have you ever just been so exhausted that you don't know what you're going to do. You've just had two or three days in a row of take out or fast food and the guilt meter is running pretty high from a healthy meal perspective?
Well, here's a super fast simple answer to that.
If you have prepared some chicken breast or chicken tenders in advance and frozen them, so much the better, but if not, don't worry.
For this recipe you can use frozen pre-cut veggies or you can rough-chop some fresh ones. Or any combination you like. I personally like to use fresh ones, just because I can chop them up roughly.
Again, no real measurements, just what you think is good for as many people are eating.
First, rough chop a couple of carrots, a potato or two, a couple stalks of celery, an onion, and other veggies you'd like, but consider these the bare basics.
Then put them in a pyrex or other microwaveable dish. Toss in a couple of Bay Laurel leaves. Fill the dish with water to cover the vegetables (or you can use chicken stock).
Cover with clear plastic wrap.
Microwave on HIGH for 10 minutes.
While the veggies are microwaving, takes chicken tenders, fresh or frozen. Chop them up in about 1.5 inch cubes. Then put them in a frying pan or a small stock pot. Cover them with water by about 1 inch above the chicken and put in some chicken bullion cubes (1 per cup of water). Alternately, use a can of chicken broth.
Turn on heat, and boil until cooked through.
Check the vegetables are for tender. If so, add to cooked chicken in stock pot.
If not, microwave a couple minutes more.
This recipe is a real life saver on those all too busy days.
It's quite delicious, too!
Enjoy with love,
Kathy.
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