MEXICAN MEAL PREP FOR WEIGHT LOSS: POLLO EN SALSA VERDE CON FRIJOLES DE LA OLLA

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 mins depending on size of chicken. Reserve 1/2 c broth.
2. While chicken cooks, roast tomatillos, 3 garlic cloves, poblano pepper, 1/4 onion (or omit & use from chicken), & serrano peppers using your preferred method. (Air fry at 390° F for 10 mins)
3. Slice the remaining part of the onion.
4. Once the vegetables are roasted add to a blender with 1/2 c chicken broth, handful of cilantro, and low sodium chicken bouillon. Put to the side.
5. Once chicken is cook, shred using your preferred method.
6. Grease a pan with oil spray and add sliced onions. Cook for 3-4 minutes or until translucent.
7. Add in chicken and mix well.
8. Bring heat down to a simmer & add in salsa. Cook for 10 mins.
9. Divide into 4 equal servings: ~5 oz or a little less than 1 cup of tinga. Add your side(s) & topping(s) of choice. I added 3/4 c frijoles de la olla.
10. Store in the fridge for up to 4 nights or the freezer for 1 month.