2 tsp. olive oil
2 (16-ounce) packages tomato-herb style seasoned thin-sliced chicken breast cutlets (such as Perdue)
3/4 C. frozen corn (thawed)
1/2 C. diced roasted red peppers
1/4 C. store-bought balsamic vinaigrette
2 T. fresh chopped basil

In a large nonstick skillet coated with cooking spray, heat oil on medium. Add chicken and cook 8 to 12 minutes, turning after 5 minutes. Remove chicken to platter and cover to keep warm. Add corn and peppers to skillet. Cook 4 minutes or until corn starts to brown. Add vinaigrette and bring to boil. Boil 2 minutes. Add basil and stir until combined. Return chicken to skillet and heat.

Yield: 8 servings
Calories: 172
Fat: 7g
Fiber: 0g