Mexican Chicken and Veggie Guisado Meal Prep

1. In a bowl, boil the tomatoes, 1/4 of the onion, and garlic cloves for 10 minutes or until the tomatoes blister. 
2. Once boiled, add to a blender with 1/2 c of the water, 1 tbsp salt, and 2-4 chipotle peppers (the more you add, the spicier the salsa will be). Put to the side. 
3. While the tomatoes boil, char the poblano peppers using your preferred method. I place them in the air fryer at 400* F for 10 minutes. Once done put in a bag so they can “sweat” and put to the side. 
4. Chop the remainder of the onion, potatoes, zucchini, and chicken. 
5. Add 0 calorie oil spray to a pan and chopped chicken. Cook for 5 minutes. 
6. Add in potatoes, onions, and salsa. Combine well and add seasonings of choice. Cover and cook for 10 minutes. 
7. Add in the bag of frozen and zucchini. Cook for an additional 10-15 minutes or until the the potatoes are cooked through. 
8. While is cooking, take the poblano peppers out of the bag and peel the skin off, cut in slices, and remove the seeds. 
9. Add to the sliced poblano peppers to the chicken mixture. Give it a good stir. 
10. Each bowl will get about 2-2.5 cups of the chicken mixture.