Ingredients
1 medium green bell pepper (rinsed)
1 small onion (rinsed)
2 fresh garlic cloves
1 1/2 lb boneless, skinless chicken breasts
2 teaspoons Italian seasoning, divided
1/2 teaspoon kosher salt, divided
1/8 teaspoon pepper
1 tablespoon extra-virgin olive oil
1 cup pre-sliced mushrooms (rinsed)
1 (28-ounce) can diced fire-roasted tomatoes (undrained)
2 teaspoons turbinado (raw) sugar

Steps

1. Cut green pepper in half and remove seeds; remove ends and peel from onion. Slice both thinly; chop garlic finely.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with 1 teaspoon of the Italian seasoning, 1/4 teaspoon of the kosher salt, and pepper (wash hands).
3. Place oil in pan; swirl to coat. Add chicken (wash hands); cook 1–2 minutes on each side or until lightly browned. Stir in peppers, onions, garlic, and mushrooms; cook 2–3 more minutes or until onions begin to soften.
4. Stir in remaining ingredients, including remaining 1 teaspoon Italian seasoning and 1/4 teaspoon kosher salt. Reduce heat to medium-low; cover and cook 12–15 minutes, stirring sauce and turning chicken occasionally, or until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.
5. Slice chicken; serve with sauce.

CALORIES (per 1/4 recipe) 290kcal; FAT 6g; CHOL 100mg; SODIUM 700mg; CARB 15g; FIBER 3g; PROTEIN 42g; VIT A 20%; VIT C 90%; CALC 6%; IRON 15%

Ingredients
1 (12-ounce) bag fresh microwaveable green beans
1 small onion (rinsed)
2 fresh garlic cloves
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/8 teaspoon pepper
2 teaspoons grated Parmesan cheese

Steps

1. Cut 2 slits in bag; place in microwave. Microwave on HIGH 5 minutes or until close to desired tenderness.
2. Meanwhile, remove ends and peel from onion. Chop onion coarsely; chop garlic finely.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add onions and garlic; cook 2–3 minutes, stirring occasionally, or until onions begin to soften.
4. Drain beans; add to pan with salt and pepper. Cook 3–4 minutes, stirring occasionally, or until onions are soft. Sprinkle with Parmesan cheese; stir and serve.

CALORIES (per 1/4 recipe) 60kcal; FAT 3g; CHOL 10mg; SODIUM 150mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%