MEXICAN MEAL PREP FOR WEIGHT LOSS: TINGA DE POLLO Y FRIJOLES

1. In a pot, add water, 2 tbsp salt, 2 garlic cloves, and 1/4 of an onion.
2. Once the water is boiling, add the chicken breast and boil for 20-25 minutes or until cooked through.
3. As chicken is boiling, remove the white film. When it is done reserve 1/2 C of the chicken broth.
4. Roast the tomatoes, garlic cloves, and onion using your preferred method (roast on comal or air fry for 8 mins at 375° F)
5. To a blender, add the chicken broth, onion, garlic, blistered tomatoes, chicken bouillon to taste, and chiles en adobo. Adding more chiles will make it spicier.
6. Chop the remainder of the onion.
7. Shred chicken using your preferred method.
8. Add avocado oil spray (or 1 tbsp oil) and sauté onions for 4-5 minutes or until they are translucent.
9. Add in the sauce and mix. Once well combined, add the chicken.
10. Add salt, pepper, and any other seasonings to taste.
11. Each servings is .75 C tinga and .75 C of cooked beans.