MEXICAN MEAL PREP: POLLO EN CREMA CILANTRO

1. Chop the chicken into bite size pieces and put to the side.
2. In a blender, add the Greek yogurt, laughing cow wedges, jalapeño(s), cilantro, onion, garlic cloves, salt, and 1/8 cup of almond milk. Blend until well combined.
3. Melt the margarine in a pan and add the chicken. Season with salt and pepper.
4. Cook the chicken for 6-7 minutes or until finished.
5. Bring the heat down to low and add 1/8 cup almond milk to the pan.
6. Add the crema jalapeño and combine well. Simmer for 10 minutes. Do not cover and make sure it does not come to a full boil.
7. Add the cheese and mix well.
8. Cook white rice using directions on the package.
9. 1 serving: 1 cup chicken and 3/4 cup white rice.