1 cup pre-diced onions
1 cup baby-cut carrots
4 ounces pre-sliced baby portabella mushrooms (rinsed)
1 pound boneless, skinless chicken breasts
cooking spray
1 teaspoon Montreal steak seasoning
1 1/2 tablespoons balsamic vinegar

1. Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on HIGH 5 minutes or until hot.
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut chicken into 1 1/2-inch-wide strips; coat with cooking spray. Add chicken to pan (wash hands); sprinkle with steak seasoning. Cover and cook 2–3 minutes, turning once, or until chicken begins to brown.
3. Drain vegetables and stir into chicken. Cover and cook 5 minutes, stirring once, or until vegetables begin to brown.
4. Remove lid and cook 3 more minutes, stirring once, or until vegetables are well browned. Stir in balsamic vinegar and serve.

1. Combine salad mix, croutons, and cheese in salad bowl.
2. Toss with dressing and serve.

CALORIES (per 1/4 recipe) 120kcal; FAT 11g; CHOL 5mg; SODIUM 310mg; CARB 4g; FIBER 1g; PROTEIN 3g; VIT A 35%; VIT C 10%; CALC 8%; IRON 4%