Served on a Bed of Cauliflower “Rice”
For the Chicken:
1/2 tsp ground coriander (1 Condiment)
1/2 tsp ground cumin (1/2 Condiment)
1/4 tsp salt (1 Condiment)
1/4 tsp ground ginger (1/2 Condiment)
1/8 tsp ground black pepper (1/4 Condiment)
18 oz raw boneless, skinless chicken breasts – yields 12 oz cooked (2 Lean)
For the Summer Squash Relish:
1/2 cup yellow squash, diced (1 Green)
1/2 cup zucchini, diced (1 Green)
2 tbsp fresh parsley leaves, chopped (1/2 Condiment)
2 tsp lemon juice (1 Condiment)
1/8 tsp Salt or to taste (1/2 Condiment)
1/8 tsp pepper (1/4 Condiment)
2 tsp extra virgin olive oil (2 Healthy Fats)
For the Cauliflower “Rice”:
2 cups cauliflower, cooked and grated (4 Greens)
Heat a grill to medium. Lightly oil the grill grates.
Meanwhile, in a small bowl combine the coriander, cumin, 1/4 tsp salt, ginger and pepper. Rub the spice mixture over chicken breasts. Grill the chicken, turning it over halfway through cooking about 10 to 15 minutes each side. If grilling outdoors isn’t an option, you can broil the chicken 4 inches from the heat for the same amount of time. Set aside and let cool slightly.
In a medium bowl, toss together the yellow squash, zucchini, onion, parsley, lemon juice, oil, 1/8 tsp salt or to taste, and pepper until well combined.
Serve the chicken warm or at room temperature with the squash relish.
2 Servings: Each serving has 1 Complete Lean and Green with 3 Condiments and 1 Healthy Fat