1. Preheat 2-sided tabletop grill. Sprinkle all sides of chicken with seasoning. Wash hands.
2. Coat grill with cooking spray. Using tongs, place chicken on grill. Close lid and grill 4–5 minutes until internal temperature reaches 165°F. (If using regular grill, double cooking time, turning once.) Serve.

CALORIES (per 1/4 recipe) 194kcal; FAT 3g; CHOL 99mg; SODIUM 543mg; CARB 0g; FIBER 0g; PROTEIN 40g; VIT A 1%; VIT C 4%; CALC 2%; IRON 7%

1 tablespoon garlic butter
4 ounces sliced mushrooms (1/2 package)
1/4 cup pre-diced red onions
1/4 cup cooking vermouth
1 (4-ounce) bag fresh herb salad greens
1 (8 3/4-ounce) package precooked long grain and wild (or brown) rice

1. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place garlic butter in pan and swirl to coat. Add mushrooms and onions; cook 3–4 minutes until onions begin to brown.
3. Stir in vermouth, salad greens and rice. Cover and cook 3 minutes, stirring often, until rice is hot and greens are tender. Serve.

CALORIES (per 1/4 recipe) 153kcal; FAT 4g; CHOL 5mg; SODIUM 372mg; CARB 22g; FIBER 2g; PROTEIN 3g; VIT A 39%; VIT C 24%; CALC 4%; IRON 11%