Makes 2 servings; Per serving
1 Lean. 3 Greens. 2 ½ condiments. 1 fat

Ingredients:
• 13 ounces boneless, skinless chicken breast, cubed small
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• ¼ black pepper
• 2 teaspoons olive oil
• 2 cloves crushed garlic
• 1/4 cup chopped green onion
• 12 ounces riced cauliflower and broccoli
(Try Green Giant Riced Cauliflower Broccoli)
• 1/2 cup reduced fat sharp cheddar

Directions:
Season chicken with 1/4 teaspoon kosher salt, garlic powder and black pepper.
Heat a large nonstick skillet over high heat. When hot add 1 teaspoon oil and add half of the chicken.
Cook 2 to 3 minutes on each side, until no longer pink in the center and browned on the edges. Set aside.
Repeat with remaining chicken.
Add the remaining 1 teaspoon of oil, onion and garlic and cook over medium heat about 2 minutes, until soft. Add the rice