Peppered Tuna Nicoise - cooking recipe

Ingredients

1/4 c. rice wine vinegar
1/4 tsp. wasabi powder
1 tsp. fresh thyme leaves
1 small shallot, trimmed and quartered
2 Tbsp. chopped fresh ginger
2 tsp. chopped fresh basil leaves
1/2 c. orange juice
6 c. mixed salad greens
1/2 c. sliced radishes
8 small new white potatoes, sliced thinly
1 c. trimmed string beans
4 Tbsp. ground pepper
4 (6 oz.) yellowfin tuna fillets (1/2-inch thick)
4 Spanish green olives, pitted and sliced
1/4 c. red bell pepper, trimmed and cut into thin strips
4 lemon wedges
2 Tbsp. grated Parmesan cheese, divided
1 Tbsp. all-purpose flour
2 medium zucchini, cut into 1-inch pieces
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tbsp. seasoned dry bread crumbs
1/2 c. pizza sauce
3/4 c. shredded part-skim Mozzarella cheese

Preparation

Combine 1 teaspoon Parmesan cheese with flour.
Toss zucchini pieces in cheese mixture.
Place in shallow 2-quart microwave-safe casserole with lid.
Add chicken and toss.
Cover and microwave on High for 4 minutes, stirring once or until chicken loses its pink color.
In small bowl combine bread crumbs and remaining 1 tablespoon Parmesan cheese.
Sprinkle chicken and zucchini with bread crumb mixture.
Cover lightly with paper towel.
Microwave on High 1 to 2 minutes until chicken is almost fully cooked. Spoon sauce over chicken and zucchini mixture.
Sprinkle with Mozzarella cheese.