Grilled chicken and zucchini noodles with poblano cream sauce


1 serving

each serving provides
1 lean
3 greens
1 healthy fat
1 condiment

6 oz. grilled chicken breast ( 1 seasoned mine with a sprinkle of salt and pepper)
3/4 cup zucchini spirals.  (I used yellow)
1/4 cup fresh tomatoes chopped
1 minced garlic clove
1 teaspoon olive oil

Grill your chicken breast
Add the olive oil and the minced garlic to a pan on medium heat. Add your zucchini spirals right away and toss to mix up. Add your fresh tomatoes right at the end. Put this on your plate and add your chicken on top. Add 3 tablespoons of poblano cream sauce over that. You can mix it all together but I preferred it this way.

poblano sauce recipe

The entire recipe is:
1 ounce protein
3 Greens
3 condiments
1 fat

This recipe should make approximately 1 cup total. 3 tablespoons = 1/3 green total per serving
                                                        if its 2/3 cup . 5 tablespoons = 1/2 green total per serving
The other items are so small when divided out that they do not count. 

6 ounces Poblano peppers, sliced in half lengthwise and seeds removed
1 tsp olive oil
¼ tsp salt
½ tsp pepper
1/4 cup plain Greek yogurt
2 teaspoons lime juice

Rub the Poblano peppers with the oil. Spread on a baking sheet and season with salt & pepper. Roast at 425 degrees for about 10-15 minutes or until peppers are charred and softened. Allow to cool before handling.
  1. In a blender or in a bowl using an immersion blender, blend together the Greek yogurt, lime juice and roasted Poblano peppers. Refrigerate until needed.