Directions: Place a grill pan over high heat. Season 4 thin chicken cutlets (about 1 pound total) with 1/4 teaspoon each salt and pepper. Grill until cooked through (about 3-4 minutes), turning once. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high.
Add in 1 cup frozen baby lima beans, thawed; 1/2 cup corn; and 1-pint grape tomatoes. Cook, tossing occasionally, until tomatoes burst (about 3-4 minutes). Stir in 1 tablespoon grated Parmesan and 1/2 cup fresh basil leaves, torn. Pair each portion with lemon wedges and a 100-calorie whole-wheat roll.