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

• Slice green pepper and onion; chop garlic.

1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with 1 teaspoon Italian seasoning, 1/4 teaspoon salt, and pepper (wash hands).
2. Place oil in pan, then add chicken; cook 1-2 minutes on each side or until golden. Stir in peppers, onions, garlic, and mushrooms; cook 2–3 minutes or until onions begin to soften.
3. Stir in remaining ingredients, including 1 teaspoon Italian seasoning and 1/4 teaspoon salt. Reduce heat to medium-low; cover and cook 12–15 minutes, turning chicken occasionally, or until chicken is 165°F. Slice chicken and serve with sauce.

CALORIES (per 1/4 recipe) 310kcal; FAT 8g; CHOL 95mg; SODIUM 670mg; CARB 22g; FIBER 3g; PROTEIN 37g; VIT A 20%; VIT C 120%; CALC 8%; IRON 20%

1 (12-oz) bag fresh microwaveable green beans
1 small onion, coarsely chopped
2 cloves fresh garlic, finely chopped
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/8 teaspoon pepper
2 teaspoons grated Parmesan cheese

• Cut 2 slits in bag of green beans; microwave on HIGH 5 minutes or until almost tender.
• Chop onion and garlic.

1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add onions and garlic; cook and stir 2–3 minutes or until onions begin to soften.
2. Drain beans; add to onions with salt and pepper. Cook and stir 3–4 minutes or until onions are soft. Sprinkle in Parmesan cheese and serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 3.5g; CHOL 10mg; SODIUM 160mg; CARB 12g; FIBER 3g; PROTEIN 3g; VIT A 15%; VIT C 20%; CALC 6%; IRON 4%