Time: 25 Minutes
Flavor Hit: Bell pepper adds color and crunch.
Serve with Orange-Carrot Salad: Place 1/4 cup orange juice in a small saucepan over high heat. Bring to a boil; cook 4 minutes or until reduced by half. Remove pan from heat; stir in 1 tablespoon olive oil, 1 teaspoon honey, 1/4 teaspoon freshly ground black pepper, and a dash of kosher salt. Place 2 cups matchstick-cut carrots and 1/4 cup chopped fresh cilantro in a bowl. Add juice mixture; toss. CALORIES 65; FAT 3.5g (sat 0.5g); SODIUM 68mg
View Recipe: Moroccan Chicken Salad Pitas