Ingredients
1 tablespoon sesame oil
2 teaspoons roasted garlic
1/2 cup pre-sliced green onions
1 (8-ounce) package sliced fresh mushrooms
1/2 green bell pepper (rinsed)
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces sliced water chestnuts (drained)
1/3 cup ponzu sauce
2 tablespoons molasses
2 (8.8-ounce) pouches pre-cooked long grain rice

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add garlic, green onions, and mushrooms. Cover and cook 3–4 minutes, stirring occasionally, until mushrooms are browned.
2. Cut pepper and chicken into bite-size pieces. Wash hands. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, peppers, and water chestnuts. Cook 4 minutes, stirring occasionally, until chicken is browned.
3. Stir in ponzu sauce and molasses; cook 3–4 minutes or until thoroughly heated.
4. Squeeze rice pouches to separate rice; tear corner to vent. Microwave on HIGH 2–3 minutes or until hot. Serve chicken over rice.

CALORIES (per 1/4 recipe) 421kcal; FAT 8g; CHOL 66mg; SODIUM 774mg; CARB 56g; FIBER 3g; PROTEIN 31g; VIT A 5%; VIT C 39%; CALC 5%; IRON 18%

Ingredients
8 ounces baby carrots
8 ounces fresh sugar snap peas
1 tablespoon garlic butter
1/2 teaspoon seasoned salt

Steps

1. Place carrots in microwave-safe bowl; cover and microwave on HIGH 5 minutes. Snip ends of peas, if needed.
2. Stir in remaining ingredients. Cover and microwave on HIGH 3–4 more minutes or until tender. Stir and serve.

CALORIES (per 1/4 recipe) 72kcal; FAT 3g; CHOL 5mg; SODIUM 234mg; CARB 10g; FIBER 3g; PROTEIN 2g; VIT A 177%; VIT C 15%; CALC 6%; IRON 5%