MEXICAN MEAL PREP FOR WEIGHT LOSS: POLLO Y RAJAS EN CREMA POBLANA

1. Roast the poblano peppers using your preferred method and then let them “sweat” for 10-15 minutes in a plastic bag or closed container. (Air fry for 10 minutes at 375° F)
2. Remove the skin, seeds, and stem from all 3 and slice 2 of the peppers into thin strips. Reserve the other one for the sauce.
3. Add the garlic cloves, poblano pepper, cilantro, cottage cheese, laughing cow wedges, seasonings to taste, and milk to a blender. Pulse to keep pieces of cilantro visible or blend on high to make a smooth sauce.
4. Slice the chicken breast and drain the canned corn.
5. Grease a pan with butter and add the chicken. Season it with minced garlic cloves, salt, and pepper. Cook for 5 minutes. Add the onions and corn. Cook for 4 minutes.
6. Bring the heat down to the lowest setting and add the sliced poblano peppers. Mix well and let it sit for 5 minutes.
7. Add the green sauce and mix well. Turn off the heat and fold in the cheese.
8. Divide into 4 equal servings (~1 cup of rajas) and serve with side(s) of choice - rice, tortillas, etc.