2 1/2 cups water
1 (8-ounce) package risotto Milanese mix
2 tablespoons extra virgin olive oil, divided
1/2 cup pre-diced fresh tomatoes
1/4 cup lite olive oil vinaigrette
1/4 cup roasted red peppers
1/2 cup baby arugula leaves
4 ounces fresh mozzarella cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup breadcrumbs
2 tablespoons grated Parmesan cheese, divided
4 (5-ounce) Italian herb chicken breasts
2 teaspoons roasted garlic

1. Combine water, risotto mix, and 1 tablespoon olive oil in medium saucepan. Cover and bring to a boil on high heat. Boil 3 minutes, stirring occasionally. Reduce heat to low; cover and cook 15 minutes, stirring occasionally.
2. Combine tomatoes and vinaigrette in medium bowl. Cut peppers, arugula, and cheese into 1/4-inch pieces; add to tomato mixture. Season with salt and pepper; toss to blend. Set aside.
3. Preheat large sauté pan on medium 2–3 minutes. Combine breadcrumbs and 1 tablespoon Parmesan cheese in medium bowl. Dredge chicken in breadcrumb mixture, pressing down with fingers to coat; wash hands. Place remaining 1 tablespoon oil in pan; swirl to coat. Add chicken, using tongs; cover and cook 5–7 minutes on each side until golden and internal temperature reaches 170°F. Use meat thermometer to accurately ensure doneness.
4. Stir roasted garlic and remaining 1 tablespoon Parmesan cheese into risotto. Cover and cook 2–3 more minutes, stirring occasionally, until rice is creamy and tender. Top chicken with tomato mixture and serve over risotto.

CALORIES (per 1/4 recipe) 593kcal; FAT 20g; CHOL 93mg; SODIUM 2119mg; CARB 57g; FIBER 2g; PROTEIN 42g; VIT A 22%; VIT C 31%; CALC 20%; IRON 17%

1 pound rapini (rinsed)
2 tablespoons extra virgin olive oil
1/4 cup pre-diced red onions
1 tablespoon roasted garlic
1 tablespoon grated Parmesan cheese

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for rapini. Cut 3–4 inches of the stem off rapini, leaving leafy tops only; discard stems.
2. Stir rapini into boiling water. Boil 3–4 minutes, stirring occasionally, until tender. Rinse with cold water; drain thoroughly.
3. Return same large saucepan to stove. Heat on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add onions and garlic; cook 2–3 minutes to brown.
4. Stir in rapini, turning to coat with oil; cook 6–8 more minutes, stirring occasionally, until flavors are well blended. Sprinkle with cheese and serve.

CALORIES (per 1/4 recipe) 99kcal; FAT 8g; CHOL 2mg; SODIUM 75mg; CARB 4g; FIBER 3g; PROTEIN 4g; VIT A 60%; VIT C 39%; CALC 15%; IRON 14%