Chicken Palmini Jicama Delight

Servings: 1
Per Serving: 1 Lean, 3 Greens, 3 Condiments

Ingredients

• 6 oz cooked chicken breast (Leanest category)
• 1 cup Palmini rice (2 Greens)
• 30 grams Jicama (1/2 Green)
• 45 grams Napa Cabbage (1/2 Green)
• 1 oz reduced-fat mozzarella cheese (Part of Lean)
• 2 tbsp non-fat plain Greek yogurt (Part of Lean)
• 4 tbsp unsweetened almond milk (1 Condiment)
• 1/4 tsp garlic powder (1 Condiment)
• 1/4 tsp onion powder (1 Condiment)
• 1/8 tsp black pepper (1 Condiment)
• 1/2 tsp Mineral Salt

Instructions

1. Prepare the Chicken: Cook the chicken breast by baking, grilling, or poaching. Season lightly with salt and pepper. Once cooked, shred or chop into bite-sized pieces.


2. Cook the Mushrooms: In a non-stick skillet sprayed lightly with cooking spray, sauté the mushrooms until tender and golden. Set aside.


3. Make the Creamy Mushroom Sauce: In the same skillet, combine the sautéed mushrooms, non-fat plain Greek yogurt, mozzarella cheese, and almond milk. Stir over low heat until the cheese is melted and the mixture forms a creamy sauce. Add garlic powder, onion powder, black pepper, and adjust salt as needed.


4. Prepare the Palmini Rice: Rinse and drain the Palmini rice thoroughly. Warm it in a skillet or microwave, adding a pinch of salt if desired.


5. Assemble the Dish: Place the prepared Palmini rice on a plate. Top with shredded chicken and spoon the creamy mushroom sauce over the top.

Nutrition Breakdown

• Lean: 6 oz chicken + 1 oz mozzarella + 2 tbsp Greek yogurt
• Greens: 1 cup Palmini rice (2 Greens) + 1/2 cup mushrooms (1 Green)
• Condiments: Garlic powder, onion powder, black pepper, almond milk

Nutritional Values