Ingredients
1 3/4 lb boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons lemon juice
3/4 cup white wine
1 (14-oz) can reduced-sodium chicken broth
8–10 whole sprigs fresh thyme
4–6 whole sprigs fresh oregano
1 tablespoon cornstarch
2 tablespoons water


Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil in pan and then add chicken; cook 2–3 minutes on each side or until lightly browned.
2. Stir in lemon juice, wine, broth, thyme, and oregano; cover. Cook and stir 8–10 minutes, turning chicken occasionally, or until 165°F. Remove chicken, thyme, and oregano from pan.
3. Combine cornstarch and water until smooth; pour into pan and bring to a boil. Cook and stir 2–3 minutes or until thickened. Slice chicken, top with sauce, and serve.

CALORIES (per 1/4 recipe) 300kcal; FAT 8g; CHOL 110mg; SODIUM 490mg; CARB 4g; FIBER 0g; PROTEIN 41g; VIT A 0%; VIT C 6%; CALC 2%; IRON 8%

Ingredients
1–2 medium zucchini
2–3 medium yellow squash
1 tablespoon butter
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/8 teaspoon pepper


Steps

1. Cut zucchini and squash thinly, using vegetable peeler, down length of squash until reaching seeds. Rotate squash and continue cutting ribbons until only seeds remain.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and then add garlic; cook and stir 2–3 minutes or until softened.
3. Add squash ribbons, salt, and pepper; cook and stir 3–4 minutes or just until tender. Serve.

CALORIES (per 1/4 recipe) 40kcal; FAT 3g; CHOL 10mg; SODIUM 140mg; CARB 4g; FIBER 1g; PROTEIN 1g; VIT A 15%; VIT C 8%; CALC 2%; IRON 2%