Ingredients

1 large onion, cut into 1/2-inch dice

2 teaspoons olive oil

1 whole garlic head (unpeeled)

1 red bell pepper, ribs adn seeds removed, cut into 1/2-inch chunks (about 1.5 cups)

1 tablespoon tomato paste

2 boneless, skinless chicken breast halves (6 ounces each)

2 teaspoons paprika

course salt and ground pepper

3 tablespoons reduced-rat mayonnaise

2 teaspoons fresh lemon juice

Preparation

  1. In a 2-quart microwave safe dish, toss onion with oil. Place garlic in the center. Cover; microwave on high 5 minutes. Stir bell pepper and tomato past into onion.

  2. Rub chicken with paprika and 1/2 teaspoon each salt and pepper; place on vegetables, with thickest part of breast facing edge of dish. Cover; cook on high until chicken is opaque throughout, about 10 minutes. Remove chicken.

  3. Remove garlic; slice off top, and squeeze cloves into small bowl. Add mayonnaise and lemon juice; mash with a spoon. Stir into vegetables; spoon onto plates, and serve chichen on top.