Ingredients
1 tablespoon dried rosemary, chopped
3 tablespoons olive oil
2 cloves garlic, minced
1/4 cup fresh lemon juice
2 zucchini, sliced 1/2-inch thick on the diagonal
2 yellow squash, sliced 1/2-inch thick on the diagonal
1/2 red onion, sliced 1/2-inch thick
4 bone-in, skinless chicken breast halves, cut in half crosswise
1/4 cup thinly sliced basil
sea salt and freshly ground pepper to taste

Directions
Place the rosemary, garlic, and oil in a small saucepan over medium-low heat. Heat the oil until you see bubbles forming around the edges of the garlic, then remove from the heat and allow to cool for 10 minutes. Whisk the lemon juice, salt, and pepper into the rosemary oil.

Preheat the oven to 450F. Place the zucchini, squash, and onions on a baking sheet and toss with 2 tablespoons of the reserved rosemary vinaigrette. Season with salt and pepper, then set aside. Place the chicken breast on a separate baking sheet and brush with the rosemary vinaigrette. Season the chicken with salt and pepper. Roast the chicken until no longer pink in the middle, about 15 minutes, basting the chicken as it cooks and stopping the basting process 5 minutes before removing the chicken from the oven. Discard the vinaigrette after the chicken no longer needs basting.

Ten minutes after the chicken has been placed in the oven, place the zucchini mixture in the oven as well and roast until tender and lightly browned, about 8 minutes. Serve the zucchini alongside the chicken and enjoy.

Grilled Chicken Breast and Asparagus with Tangy Garlic Drizzle

Makes:
4 servings

Nutrition per serving:
Calories = 378; Total Fat = 11 g; Cholesterol = 75 mg; Sodium = 471 mg; Carbohydrate = 12 g; Fiber = 7 g; Protein = 48 g

Ingredients
2 tablespoons white wine vinegar
1/2 tablespoon Dijon mustard
1 cloves garlic, minced
1/4 teaspoon dried thyme
3 tablespoons olive oil, divided
2 pounds asparagus, trimmed
1 1/2 pounds thinly sliced or pounded chicken breasts
sea salt and freshly ground pepper to taste

Directions
In a medium bowl, whisk together the vinegar, mustard, garlic, thyme, salt, and pepper. While whisking, slowly stream in 2 tablespoons of the oil. Season with salt and pepper again, if necessary, and set the vinaigrette aside to marinate.

Preheat an outdoor grill or grill pan over high heat. Rub the asparagus and chicken with the remaining 1 tablespoon of oil and season with salt and pepper. Grill the asparagus until tender, about 6 minutes, then transfer to a large warmed platter. Grill the chicken breast until no longer pink in the middle, about 3 minutes per side. Transfer the chicken to the platter along with the asparagus and drizzle with the reserved vinaigrette.

Poultry Sausage with Zesty Kale

Makes:
4 servings

Nutrition per serving:
Calories = 261; Total Fat = 14 g; Cholesterol = 89 mg; Sodium = 754 mg; Carbohydrate = 13 g; Fiber = 2 g; Protein = 22 g

Ingredients
1 tablespoon olive oil
1 pound uncooked poultry sausages, sliced 1/2-inch thick on the diagonal
1 medium onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup fat-free, low-sodium chicken broth
1 pound kale, tough stems and center ribs removed, leaves cut into thin ribbons
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
sea salt and freshly ground pepper to taste

Directions
Place a large, deep skillet over medium-high heat. Add the oil followed by the sausage and saute until browned and cooked through, about 5 minutes. Add the onion and cook until tender, about 4 minutes more. Add the garlic and red chile flake then cook just until you can smell the aroma of the garlic. Pour in the chicken broth and bring to a boil. Add the kale and cook until tender, about 5 minutes. Stir in the lemon juice and zest, then serve.

Roasted Chicken Breast and Butternut Squash with Mushrooms and Sage

Makes:
4 servings

Nutrition per serving:
Calories = 475; Total Fat = 12 g; Cholesterol = 96 mg; Sodium = 457 mg; Carbohydrate = 29 g; Fiber = 7 g; Protein = 53 g

Ingredients
1 butternut squash, peeled, seeded, and cut into 1/2-inch thick slices
8 ounces button mushrooms, halved
1 large red onion, cut into 1/2-inch thick slices
8 cloves garlic, crushed
2 tablespoons olive oil, divided
4 bone-in, skinless chicken breasts, cut in half crosswise
1 tablespoon dried rubbed sage, divided
sea salt and freshly ground pepper to taste

Directions
Preheat the oven to 400F.

Place the squash, mushrooms, onion, garlic, and 1/2 tablespoon of the sage in a roasting pan. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, then toss to combine. Roast the vegetables until they just begin to become tender, about 10 minutes.

Rub the chicken with the remaining 1 tablespoon of oil, season with salt, pepper, and the remaining 1/2 tablespoon of sage. Rub the chicken to evenly distribute the oil and spices. Stir the vegetables, then place the chicken on top, bone side down, and continue roasting until the chicken is no longer pink in the middle, about 10 minutes more. Allow the chicken to rest for 5 minutes, then serve.

Spicy Turkey Stir Fry with Peppers and Snow Peas

Makes:
4 servings

Nutrition per serving:
Calories = 298; Total Fat = 9 g; Cholesterol = 102 mg; Sodium = 331 mg; Carbohydrate = 11 g; Fiber = 3 g; Protein = 41 g

Ingredients
2 tablespoons olive oil, divided
1 1/2 pounds turkey tenderloins, halved horizontally and thinly sliced
1 large red onion, thinly sliced
1 large red bell pepper, seeds removed and thinly sliced
1 yellow bell pepper, seeds removed and thinly sliced
1 cup snow peas, trimmed
3 cloves garlic, minced
1 1/2 teaspoons finely grated fresh ginger
1/4 teaspoon red chili flakes
3 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
1 pinch stevia
sea salt to taste

Directions
Place a large skillet or wok over high heat. Season the turkey with salt. Add 1 tablespoon of the oil followed by the turkey to the skillet and saute until golden around the edges and cooked through, about 7 minutes. Transfer to a plate and set aside.

Add the remaining 1 tablespoon of oil to the skillet followed by the onion, peppers, and peas. Cook until the vegetables just start to become tender. Add the garlic, ginger, and red chili flake, then cook for 30 seconds, stirring constantly. Add the soy sauce, vinegar, stevia, and turkey then cook until heated through.