LET’S BALANCE FIDEO VERDE 🥣💚

1. Add 1/4 onion, bay leaves, 2 garlic cloves, salt, and chicken to a pot. Boil for 25-35 minutes or until chicken is cooked through.
2. Remove chicken and vegetables. Once chicken is cooked, shred using your preferred method. Do not throw out broth.
3. Roast the tomatillos, poblano pepper, 2 garlic cloves, and 1/4 onion using your preferred method. (air fry at 375° F for 10 minutes)
4. Let the poblano pepper rest for 10-15 minutes before peeling and adding to a blender with the rest of the vegetables, 1 cup chicken broth, cilantro, spinach, and seasonings to taste.
5. In a separate pan, add 1 tbsp avocado oil and add the pasta. Cook for 4-5 minutes or until the pasta is golden brown.
6. Add the browned pasta and salsa verde to the chicken broth. Cook for 8 minutes.
7. Add the carrots and chicken. Cook for 7-10 minutes depending on the size.
8. Add the zucchini and cook for 8-12 minutes depending on the size.
9. This recipe makes 4 large servings and up to 7 smaller (child) servings.
10. Serve with 28 g queso fresco.