MEXICAN MEAL PREP: POLLO EN CREMA CHIPOTLE

1. Chop the chicken into bite size pieces and put to the side.
2. In a blender, add the Greek yogurt, tomato, laughing cow wedges, chipotle peppers, and garlic cloves. Blend until well combined.
3. Grease a pan with oil and add the chicken. Season with salt, paprika, and pepper.
4. Cook the chicken for 6-7 minutes or until finished.
5. Bring the heat down to low and add 1/4 cup almond milk to the pan.
6. Add the crema chipotle and combine well. Simmer for 5 minutes. Do not cover and make sure it does not come to a full boil.
7. Add the cheese and mix well. Turn off the heat and cover. It will continue to cook in its own heat.
8. Cook white rice using directions on the package.
9. 1 serving: 1 cup chicken and 3/4 cup white rice.