Zesty Chicken Orzo With Spinach Raspberry Salad

• Prepare chicken through step 2 - 5 minutes
• While chicken cooks, prepare salad - 5 minutes
• Complete chicken and serve - 5 minutes

1/4 cup mayonnaise
1 (.87-ounce) packet onion gravy mix
1 1/2 pounds chicken breast cutlets
1 1/2 cups water
1 (10-ounce) can milder diced tomatoes and green chiles (undrained)
8 ounces orzo pasta

1. Preheat large sauté pan on medium-high 1–2 minutes. Combine mayonnaise and dry gravy mix in medium bowl. Coat both sides of chicken, using tongs, with mayonnaise mixture and place in pan. Add remaining mayonnaise mixture to pan and cook 1 minute on each side until chicken begins to brown.
2. Stir in water, tomatoes (undrained), and orzo until all ingredients are well blended. Cover and cook 4 minutes, stirring occasionally.
3. Reduce to medium; simmer (covered) 4–5 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender. Serve.

CALORIES (per 1/4 recipe) 520kcal; FAT 14g; CHOL 105mg; SODIUM 790mg; CARB 49g; FIBER 3g; PROTEIN 49g; VIT A 8%; VIT C 10%; CALC 4%; IRON 20%

3 cups fresh spinach leaves (5–6 ounces)
2 plum tomatoes (rinsed)
1 cup mandarin oranges in light syrup (11–12 ounces), well drained
1/4 cup raspberry vinaigrette

CALORIES (per 1/4 recipe) 90kcal; FAT 3g; CHOL 0mg; SODIUM 170mg; CARB 17g; FIBER 2g; PROTEIN 2g; VIT A 80%; VIT C 45%; CALC 4%; IRON 8%

• large sauté pan with lid
• salad bowl
• medium bowl
• tongs, cooking spoon
• knife and cutting board
• measuring utensils

No orzo pasta on hand? Simply replace with an equal amount of instant rice and reduce final simmer time to 1–2 minutes.