Ingredients
1/2 green bell pepper
1 3/4 lb  boneless, skinless chicken breasts
1 tablespoon sesame oil
2 teaspoons roasted garlic
1/2 cup pre-sliced green onions
8 oz fresh pre-sliced mushrooms
1/4 teaspoon salt
1/8 teaspoon pepper
4 oz sliced water chestnuts (drained)
1/3 cup ponzu sauce
2 tablespoons molasses
2 (10-oz) bags frozen pre-cooked white rice with vegetables

Prep

•  Cut bell pepper into bite-size pieces.
• Cut chicken into bite-size pieces (wash hands).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic, green onions, and mushrooms. Cover, then cook and stir 3–4 minutes or until mushrooms are browned.
2. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, bell peppers, and water chestnuts. Cook and stir 4 minutes or until chicken is browned.
3. Stir in ponzu sauce and molasses; cook 3–4 minutes or until thoroughly heated.
4. Microwave rice on HIGH 3 1/2–4 1/2 minutes or until steaming. Serve chicken over rice.

CALORIES (per 1/4 recipe) 420kcal; FAT 9g; CHOL 110mg; SODIUM 790mg; CARB 40g; FIBER 3g; PROTEIN 45g; VIT A 15%; VIT C 30%; CALC 6%; IRON 15%

Ingredients
8 oz fresh sugar snap peas
8 oz fresh baby carrots
1 tablespoon garlic butter
1/2 teaspoon seasoned salt

Prep

•  Snip ends of peas, if needed; set aside.

Steps

1. Place carrots in microwave-safe bowl; cover and microwave on HIGH 5 minutes.
2. Stir in remaining ingredients. Cover and microwave on HIGH 3–4 more minutes or until tender. Stir and serve.

CALORIES (per 1/4 recipe) 70kcal; FAT 3g; CHOL 5mg; SODIUM 250mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 190%; VIT C 45%; CALC 4%; IRON 6%