Rice-Cooker Cooked Buffalo Chicken with Mushrooms and Zucchini Ribbons

Ingredients:
18 oz raw, boneless chicken breasts - should cook to 12 oz (2 lean)
270 grams zucchini ribbons (3 greens)
1.5 cup fresh chopped white mushrooms (3 greens)
.25 cup Frank's Hot Wing Buffalo Sauce (1.33 condiments)
.25 cup Walden's Farm No Calorie Ranch (1.33 condiments)
1/3 cup low sodium chicken broth (1/3 condiment)
4 wedges Laughing Cow Blue Cheese Light Cheese (2 healthy fats)

2 servings: 1 lean, 3 greens, 1.5 condiments, 1 healthy fat

Directions:
Season the chicken with the salt and garlic powder. Cut the chicken into small pieces. Place the chicken pieces and chicken broth in the rice cooker. Cook on high for about 6-7 minutes or until the chicken is mostly cooked. Add mushrooms and let cook on warm for about 1 minute. Add buffalo, ranch, and laughing cow cheese. Cook on warm for about 5 minutes or until the LC cheese melts. Add zucchini ribbons and cook for about 15 minutes, alternating between high and warm.