Ingredients
4 boneless chicken cutlets (1 1/2 lb)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
1 sprig fresh rosemary (rinsed)
1/4 cup balsamic vinegar
1 bag baby salad greens (5–7 oz)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper (wash hands).
2. Place oil in pan; swirl to coat. Add chicken (wash hands); cover and cook 4–5 minutes on each side or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Meanwhile, snip rosemary, leaves only, using kitchen shears (1/8 teaspoon).
3. Add remaining ingredients (including rosemary) to pan. Rotate chicken to top of greens. Cover, remove from heat, and let stand 1–2 minutes or until greens are wilted. Serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 9g; CHOL 100mg; SODIUM 280mg; CARB 3g; FIBER 1g; PROTEIN 40g;
VIT A 35%; VIT C 20%; CALC 4%; IRON 15%

Ingredients
1 (14-ounce) can reduced-sodium chicken broth
2 1/2 cups water
1/2 cup canned artichoke hearts
1/2 cup julienne-cut sun-dried tomatoes
16 ounces gnocchi pasta
1 tablespoon butter
1 tablespoon shredded Parmesan cheese

Steps

1. Reserve 1/4 cup of the chicken broth and set aside. Combine remaining broth (about 1 1/2 cups) and water in large saucepan; cover and bring to boil on high for gnocchi. Meanwhile, dice artichokes and tomatoes coarsely (if needed); set aside.
2. Add gnocchi to boiling broth mixture (if needed, separate gnocchi before dropping into water). Cook 4 minutes, stirring occasionally, or until tender.
3. Drain gnocchi. Return empty saucepan to medium-high heat. Place remaining 1/4 cup chicken broth, artichokes, and tomatoes in pan; cook 2–3 minutes or until heated.
4. Gently stir gnocchi, butter, and cheese into tomato mixture; cook 1 more minute or until butter and cheese melts. Serve.

CALORIES (per 1/4 recipe) 230kcal; FAT 11g; CHOL 30mg; SODIUM 380mg; CARB 26g; FIBER 2g; PROTEIN 6g;
VIT A 10%; VIT C 10%; CALC 6%; IRON 10%