Thai Coconut Curry Chicken

Ingredients:
1/4 cup scallions, whites and greens separated chopped (1/2 Green)
1 tbsp Thai Kitchen Red Curry Paste (3 carbs for 1 tbsp) – (3 Condiments)
1 garlic clove, minced (1 Condiment)
1/2 cup Thai Kitchen lite coconut milk (2 Healthy Fats)
2 tsp fish sauce ( .66 Condiments)
2 tbsp fresh cilantro, chopped ( .12 Condiments)
1/4 tsp salt (1 Condiment)
16 oz boneless, skinless, chicken breasts (2 Lean)
2 3/4 cup Cooked cauliflower, grated (5 1/2 Greens)

Directions:
Spray a large nonstick skillet with cooking spray. Over medium high heat. Add scallion whites, garlic, and red curry paste and saute one minute. Add cubed chicken and salt cooking until almost done. Add coconut milk and fish sauce; mix well. Simmer about 2-3 minutes. Remove from heat, mix in scallion greens and cilantro. Serve over cauliflower rice.

2 Servings with 1 Leaner Lean, 3 Greens, 3 Condiments, and 1 Healthy Fat per serving