Cold Busters.

Like clockwork (and an unwanted guest) it comes every year. You know--the cold and flu season. Aside from bundling up and avoiding contact with anyone that remotely sounds "all stuved ubp", there are a few things we can do to make it through this troublesome time without a sniffle. Most importantly, exercising moderately and eating right. That means boosting our immune systems by cooking with foods loaded with vitamins. And, of course, don't forget those monounsaturated fats from olives, nuts and canola oil, which always make our meals more delicious. All of these numbers and letters making you feel ill? Don't let them...It's as simple as mama used to say, "Eat your fruits, veggies, grains and fish" and you'll skate right through 'til spring.

Immunity Kick-in Chicken

• 2 Tablespoons Olive oil
• 4 (4-5 ounce) Chicken breasts
• Salt and pepper to taste
• 1 bunch Asparagus, trimmed and cut into 1-inch strips
• 1 Yellow onion, cut into 1-inch strips
• 1 Red bell pepper, cut into 1-inch strips
• 1 cup California Ripe Olives, halved
• 1/2 cup Chicken broth
• 2 Tablespoons Butter

Preheat oven to 400 degrees.

Heat 1 Tablespoon of olive oil in a non-stick pan over medium-high. Season chicken breasts with salt and pepper and brown in pan on each side for 3-4 minutes. Transfer to a high-sided baking sheet and place in oven for 10 minutes or until fully cooked.

Wipe out sauté pan, pour in remaining oil and heat over medium. Add asparagus and cook for 4 minutes. Stir in onions and red bell peppers, season with salt and pepper and cook for 4 more minutes until tender. Mix in California Ripe Olives, chicken broth and butter and cook for one more minute.
Remove chicken from oven and plate with vegetables. Serves 4.