HEALTHY MEXICAN MEAL PREP: POLLO CON RAJAS

1. Wash and dry 2 poblano peppers. Roast using your preferred method. I air fry at 400* F for 10 minutes. 
2. Place in a bag (or leave in air fryer) for 10-15 minutes before peeling and removing the seeds. 
3. Slice the 2 poblano peppers and onion. Put to the side. 
4. In a bowl mix Greek yogurt, light mayonnaise, jalapeño mustard, and almond milk.
5. Spray oil to a pan and cook chicken for 4-5 minutes. Season with salt & pepper.
6. Add onion. Cook 3 minutes or until onions are translucent. 
7. Add frozen corn and cook for additional 4 minutes. 
8. Add sliced poblano peppers. Mix well and cook for additional 5 minutes on low heat. 
9. Add in the crema sauce. Cook for 5 minutes. 
10. Add in cheese, turn off the heat, and mix well. 
11. Divide into 4 servings. Each serving is 1.5 cup of chicken mixture. I paired it with steamed vegetables.