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Contributed by:
 Anonymous

Ingredients: Chicken 8 oz. skinless chicken breasts (8 blocks protein) 1/4 cup fresh cilantro leaves 1/4 cup low-sodium chicken broth 1 tablespoon red-wine vinegar 1 teaspoon chili powder, or to taste 1/2 can chopped green chilies 2 2/3 teaspoons olive oil (8 blocks fat) Pineapple Salad 2 cups fresh pineapple coarsely chopped (4 blocks carb) 3 tablespoons chopped fresh cilantro 1 teaspoon fresh lime juice 1/8 teaspoon each ground cumin and freshly ground pepper

Directions:

For Chicken

• Rinse and chop cilantro leaves.

• Heat oil in large, non-stick skillet. Add chicken, reduce heat and cook about three minutes per side, turning once until lightly browned and no longer pink in the center. Remove chicken from the pan.

• Reduce heat to medium. Add cilantro leaves, chicken broth, vinegar and chili powder.

• Stir in chilies. Boil until sauce is reduced by half, about 3 minutes. Reduce heat to low and return chicken to the pan.

• Turn several times to coat with sauce and then place chicken on dinner plates and top with remaining sauce.

For Pineapple Salad

• Mix pineapple with the rest of the ingredients in a medium-sized bowl.

• Cover and chill until ready to serve.

Remark: Serve two, 4 -block meals
This recipe is an easy one to adjust for block sizes since there are so many components.