Here's a dish to try from Dominick's, a West Hollywood eatery that attracts big-name diners. The Italian bistro offers a variety of dishes, including the following popular entree that boasts lean protein and a helping of vitamin-rich carrots.

2 teaspoons ground fennel seeds
1 teaspoon salt
teaspoon freshly ground black pepper
teaspoon red pepper flakes
4 boneless, skinless chicken breasts (about 6 ounces each)
16 small carrots, peeled
3 cups Marsala wine
8 pieces dried porcini mushrooms
2 shallots, thinly sliced
4 cloves garlic, smashed
Vegetable-oil cooking spray
4 tablespoons light cream
4 sprigs fresh rosemary

Mix fennel, salt, pepper and red pepper flakes in a bowl. Sprinkle this spice mix over chicken; set aside.

Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring Marsala to a low boil in a small saucepan over medium heat. Add mushrooms, shallots and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside.

Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred.

Return sauce to stove; bring to a simmer, then remove from heat and whisk in cream. Divide carrots among 4 plates and top with chicken, sauce and a sprig of rosemary. Makes 4 servings.

Nutrition information per serving: 473 calories, 8.1 grams fat (3 grams saturated), 33.8 grams carbohydrates, 39.1 grams protein, 7.3 grams fiber.