Bird is the word. Versatile and quick-cooking, chicken and turkey are staples of a healthy weeknight pantry.
Time: 30 minutes
Serve with Romaine Salad: Whisk together 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and 1⁄8 teaspoon black pepper. Drizzle over 6 cups torn romaine lettuce; toss well.
...and Basic Polenta: Bring 2 cups fat-free, less-sodium chicken broth and 1 cup 2% milk to a boil in a medium saucepan. Gradually whisk in ¾ cup instant dry polenta. Cook 5 minutes or until thick, stirring constantly.