Ingredients
1 teaspoon fresh thyme leaves
1 3/4 lb boneless, skinless chicken breasts
1/4 cup flour
2 tablespoons canola oil
1/2 cup white wine
Juice of 1 lemon
1 (14-oz) can quartered artichoke hearts (drained)
1/3 cup julienne-cut sun-dried tomatoes
2 tablespoons butter
2 tablespoons grated Parmesan cheese

Prep

• Remove stems from thyme leaves.
• Squeeze lemon for juice (1 tablespoon).
• Cut chicken into 1-inch chunks (wash hands).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour and chicken in zip-top bag; seal bag and shake to coat. Place oil in pan then add chicken; cook and stir 2–3 minutes or until lightly browned.
2. Stir in wine. Reduce heat to medium-low; cook 2–3 minutes or until liquid is slightly reduced.
3. Sprinkle lemon juice over chicken; stir in remaining ingredients (except thyme and cheese) and cover; cook 2–3 minutes or until chicken is 165°F. Remove pan from heat; stir in thyme and sprinkle with cheese. Serve.

CALORIES (per 1/4 recipe) 430kcal; FAT 19g; CHOL 125mg; SODIUM 340mg; CARB 14g; FIBER 2g; PROTEIN 44g; VIT A 8%; VIT C 25%; CALC 8%; IRON 15%

Ingredients
1 red bell pepper
8 oz baby portabellas
1 bag baby arugula leaves (4–5 oz)
1/3 cup macadamia nuts (optional)
1/4 cup goddess dressing

Steps

1. Cut pepper into thin strips and mushrooms into halves or quarters; place both in salad bowl.
2. Add remaining ingredients; toss and serve.

CALORIES (per 1/4 recipe) 170kcal; FAT 14g; CHOL 0mg; SODIUM 190mg; CARB 8g; FIBER 3g; PROTEIN 4g; VIT A 35%; VIT C 70%; CALC 8%; IRON 8%