Ingredients
1/3 cup fresh oregano, coarsely chopped
2 cloves garlic, coarsely chopped
Juice of 1 lime
Large zip-top bag
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 lb chicken breast tenders

Prep

• Chop oregano leaves and garlic.
• Squeeze lime for juice (about 2 tablespoons).

Steps

1. Combine in zip-top bag: oregano, garlic, lime juice, salt, pepper, and 1 tablespoon oil. Add chicken and shake to coat; let stand 10 minutes (or overnight) to marinate.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add chicken; cook 3–4 minutes on each side or until chicken is 165°F. Serve.

CALORIES (per 1/4 recipe) 320kcal; FAT 12g; CHOL 125mg; SODIUM 250mg; CARB 2g; FIBER 0g; PROTEIN 46g; VIT A 2%; VIT C 10%; CALC 6%; IRON 8%

Ingredients
1 tablespoon fresh oregano, coarsely chopped
Juice of 1 lime
1 tablespoon canola oil
1/2 cup trinity mix (fresh diced onions, bell peppers, celery)
1 (15-oz) can green pigeon peas (drained)
1 cup coconut milk
1/4 cup capers, drained
1/2 teaspoon ham base

Prep

• Chop oregano leaves. Cut lime in half.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add trinity mix; cook 2–3 minutes or until tender.
2. Reduce heat to medium. Stir in peas, coconut milk, capers, and flavoring; simmer 1–2 minutes or until thickened.
3. Squeeze lime for juice (about 2 tablespoons); stir lime juice and oregano into peas. Serve.

CALORIES (per 1/4 recipe) 220cal; FAT 16g; CHOL 0mg; SODIUM 650mg; CARB 18g; FIBER 5g; PROTEIN 5g; VIT A 2%; VIT C 35%; CALC 4%; IRON 15%