Instructions: In a medium bowl, combine chicken tenders, lemon juice, salt, and black pepper. Set aside.

In a large, deep skillet with a tight-fitting lid, cook pilaf according to package directions. When pilaf has 7 minutes left of cooking time, place chicken in a single layer directly on top of it. Sprinkle with green onions and any lemon juice left in the bowl.

Cover the skillet and cook over medium-low heat 7 minutes, or until chicken is no longer pink and pilaf is tender. Sprinkle with mint or basil before serving and garnish with radishes.

This recipe yields 4 servings.

Comments: In this one-pot dinner, lemon-marinated chicken tenders are steamed directly on top of their wheat pilaf sidekick. If your supermarket is out of chicken tenders, use thinly sliced cutlets cut into 1-inch strips.

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