Bird is the word. Versatile and quick-cooking, chicken and turkey are staples of a healthy weeknight pantry.
Time-Saver: Chicken cutlets cook up in a flash.
Serve with Avocado and Orange Salad: Combine 1 tablespoon minced garlic, 1 teaspoon olive oil, ½ teaspoon black pepper, and ¼ teaspoon kosher salt in a medium bowl. Peel and section 1 orange; squeeze membranes to extract juice into bowl. Stir garlic mixture with a whisk. Add orange sections, ½ cup halved grape tomatoes, ¼ cup thinly sliced red onion, and 1 cup sliced avocado to garlic mixture; toss gently. Serves 4 (about 1/2 cup) CALORIES 119; FAT 8.6g (sat 1.2g); SODIUM 126mg