MEAL PREP SUNDAY: GUISADO DE POLLO Y PAPA EN SALSA ROJA

1. Roast the tomatoes and jalapeños for 10 minutes or until the tomatoes blister.
2. Once roasted, add to a blender with 1/2 c of the chicken broth, 1 tbsp salt, 1/2 onion, and garlic cloves. Blend and put to the side.
3. Chop the remainder of the onion, potatoes, zucchini, and chicken.
4. Add 0 calorie oil spray to a pan and chopped chicken. Add salt and pepper to taste. Cook for 5 minutes.
5. Add in onions,. Combine well and cook for an additional 3 minutes or until the onions are translucent.
6. Add in the potatoes and salsa roja. Cover and cook for an additional 15 minutes.
7. Add in the zucchini. Cook for an additional 10 minutes or until the the potatoes are cooked through.
8. Add in a handful of cilantro and seasonings to taste.
9. Each bowl will get about 1.75 cups of the chicken mixture.