Healthy Mexican Meal: Tacos de Pollo en Salsa Verde

1. Bring water to a boil and add chicken breast, 1 tbsp salt, bay leaves, 1/4 onion, and 2 garlic cloves. Bring down to a simmer and boil for 20-30 minutes depending on size of chicken. 
2. While chicken cooks, roast tomatillos, 3 garlic cloves, 1/4 onion (or omit & use from chicken), and serrano peppers using your preferred method. (Air fry at 390°F for 10 minutes) 
3. Once the vegetables are roasted add to a blender with 1/2 c water from the chicken, handful of cilantro, and low sodium chicken bouillon. Put to the side. 
4. Once chicken is cooked, shred using your preferred method. 
5. Grease a pan with oil spray and add salsa. Simmer for 5 minutes. 
6. Add in chicken and mix well. Simmer for 5 additional minutes. 
7. One serving of tacos will use 6 ounces of chicken. 
8. On a comal, warm 4 tortillas for 30 seconds on each side. You can also microwave them in a damp towel for 20 seconds. 
9. Add 14 grams (1/8 cup) of fat free cheese on each tortilla.
10. Divide the 6 ounces of chicken between the 4 tortillas. Fold in half. 
11. Grease the hot comal with avocado oil spray. Add tacos and cook for 1 minute on each side or until crisp. 
12. Enjoy as is or add sides/toppings of choice.