One of my favorites to make and eat was something really simple I just threw together one night that turned out really good... Balsamic Glazed Chicken over Rice Pilaf... MMMmmmmmmmmmmm... 10 minutes of prep the night before and 10-15 minutes total cook time...

Start by cutting chicken breasts into strips or chunks, however you prefer. You could probably do these whole too, but I do strips so it cooks fast. After you cut the chicken, throw it in a tupperware or ziploc bag. Add lite balsamic vinaigrette dressing, a little bit of olive oil and fresh minced garlic. No measuring here, just wing it... You can also add onions to the marinade, but I usually don't. Seal your tupperware or ziploc and throw in the fridge to cook the next night.

I buy the rice pilaf in a box, so it takes about 20 minutes to cook. Get that started before you start cooking the chicken. When I'm ready to do the chicken, I heat up my wok to medium-high heat and add a little PAM (the cooking spray, not the Provent-a-Mite ) You can cook this in any large skillet as well, but I prefer the wok... Pour the chicken and marinade into the wok and cook for 5 minutes or until chicken is done. Pour off any excess liquid and add some more balsamic dressing. Bring it to a boil then reduce heat to simmer for a minute to thicken to a glaze, then serve over a bed of the rice pilaf. Add a side of steamed broccoli or asparagus for a complete meal!