Two, 4 -block meals

Ingredients:
8 oz. skinless chicken breasts
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

Instructions:
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 chile 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. Pineapple Salad 2 cups fresh pineapple coarsely chopped (4 blocks carbohydrate) 3 tablespoons chopped fresh cilantro 1 teaspoon fresh lime juice 1/8 teaspoon each ground cumin and freshly ground pepper Mix pineapple with the rest of the ingredients in a medium-sized bowl. Cover and chill until ready to serve. 1 cup cooked black beans (4 blocks carbohydrates) This recipe is an easy one to adjust for block sizes since there are so many components.