Thai Coconut Curry Chicken

Ingredients:

1 tsp sesame oil (1 Healthy fat)

¼ cup scallions, whites and greens chopped separately (1/2 green)

2 tsp red curry paste (2 condiments)

1/8 tsp garlic powder (1/2 condiment)

1/3 cup lite coconut milk (1 healthy fat)

2 tbsp Cilantro, chopped (1/8 condiment)

1/8 tsp salt (1/2 condiment)

18 oz boneless chicken breast – should yield 12 cooked (2 lean)

2 ¾ cup cooked cauliflower, grated (5 ½ greens)

Directions:

In a large nonstick skillet, heat oil on medium heat. Add scallion whites and red curry paste and sauté for 1 minute. Add cubed chicken, garlic powder, and salt cooking until almost done. Add coconut milk; mix well. Simmer about 2-3 minutes. Remove from heat and stir in scallion greens and cilantro. Serve over cauliflower rice.

Servings: 2 servings with 1 lean, 3 greens, 1½ condiments, and 1 healthy fat per serving

Slightly adapted from: http://www.sandyskitchenadventures.com/2011/05/thai-coconut-curry-chicken.html