Serves: 2
Total Calories: 868

CHICKEN
4 tablespoons balsamic vinegar
2 tablespoons organic extra virgin olive oil
1 teaspoon Italian herbs
1/4 teaspoon freshly ground black pepper
8 ounces boneless skinless chicken breast halves
4 cups spring salad greens or spinach
2/3 cup cooked basmati rice and vegetable mix
1/2 cup artichoke hearts bottled and water packed
1 cup garbanzo beans cooked
RICE AND VEGGIES
2 cups water
1 cup basmati rice mixed with dried vegetables
1 teaspoon organic olive oil
1 teaspoon fat free vegetable soup mix
2 teaspoons fresh oregano minced

1. Mix balsamic vinegar, olive oil, Italian herbs, and black pepper and let sit.
2. Prepare basmati rice (recipe below).
3. Grill, broil, or steam chicken breasts.
4. Assemble salad according to Super Salad Savvy and top with dressing.

RICE AND VEGGIES
1. In heavy saucepan, combine water, rice, oil, soup base, and oregano.
2. Bring mixture to boil, stir to blend, reduce heat, and cover.
3. Simmer 15 minutes. Remove from heat and let rest 5 minutes.
4. Fluff with a fork and serve.

Nutritional Facts:

Serves: 2
Total Calories: 868
Calories from Fat: 198

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