MEAL PREP MONDAY: POLLO DESMENUZADO EN SALSA VERDE 💚

1. Air fry the tomatillos, 1/4 onion, 2 garlic cloves, poblano pepper, & serrano peppers (the more, the spicier) with oil spray at 390* F for 10-14 minutes or roast using your preferred method.
2. Once roasted, let the poblano “sweat” in a closed container (or bag) for 10 minutes and remove the skin.
3. Blend all the roasted vegetables along with a handful of cilantro, 1/2 c chicken broth, and salt (or chicken bouillon) to taste.
4. Boil chicken with 1/4 onion, 3 bay leaves, 2 garlic cloves, & 1 tbsp salt for 20-25 minutes.
5. Once cooked and cool, shred and put to the side.
6. Slice the remaining onion, bell peppers, and zucchini.
7. To a pan, add oil spray and the sliced onions, bell pepper, 1 tbsp salt, and 1 tbsp pepper. Cook for 4 minutes or until the onions are translucent.
8. Add the zucchini and salsa verde. Cook for an additional 5 minutes.
9. Add in the chicken and corn. Cook on low heat for an additional 7-10 minutes or until the corn is cooked.
10. Divide into 4 equal servings. Each serving is 2 cups chicken mixture and 28 grams of queso fresco.