Ingredients
1/2 cup roasted red peppers, thinly sliced
2 tablespoons flour
1 teaspoon seasoned salt
large zip-top bag
4 boneless, skinless chicken fillets (about 2 lb)
cooking spray
1/4 cup pre-sliced green onions
1 boil-in-bag rice pouch
3/4 cup red raspberry preserves
1/4 cup water
1 tablespoon cornstarch
2 tablespoons cream sherry
1/2 teaspoon dried mint

Prep

• Put water on to boil for rice.
• Slice red peppers.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour and seasoned salt in zip-top bag; shake to mix. Add chicken (wash hands); seal bag and shake to coat.
2. Remove pan from heat; coat with spray. Add chicken; cover and cook 2–3 minutes on each side or until chicken is browned.
3. Add peppers and onions to chicken, rotating chicken to top; cook 2–3 more minutes or until veggies are softened. Cook rice following package instructions.
4. Whisk remaining ingredients together until blended. Reduce heat on chicken to low and stir in raspberry mixture; simmer 10 minutes, turning chicken to coat with sauce, or until chicken is 165°F.
5. Drain rice. Serve chicken and sauce over rice.

CALORIES (per 1/4 recipe) 550kcal; FAT 6g; CHOL 125mg; SODIUM 550mg; CARB 70g; FIBER 1g; PROTEIN 49g; VIT A 20%; VIT C 35%; CALC 4%; IRON 25%

Ingredients
14 oz frozen whole green beans
2 tablespoons garlic butter
1/4 teaspoon salt
1/8 teaspoon pepper

Steps

1. Place beans in microwave-safe bowl and cover; microwave on HIGH 8 minutes, stirring once, or until tender.
2. Drain beans; stir in remaining ingredients. Serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 6g; CHOL 10mg; SODIUM 200mg; CARB 6g; FIBER 3g; PROTEIN 1g; VIT A 15%; VIT C 6%; CALC 4%; IRON 4%