MEXICAN MEAL PREP IN UNDER 30 MINUTES

DIRECTIONS:

1. Boil 5 tomatoes, garlic cloves, and 1/4 of the onion until the tomatoes have blistered (about 7 minutes).
2. Once done, blend the boiled vegetables with 1/2 c water, 1-3 chipotle chiles in adobo sauce (the more the spicier), & 1 tbsp chicken bouillon or 1 tbsp salt. Put to the side.
3. Chop the remaining tomatoes, onion, potatoes, and jalapeño/Anaheim chiles. Chop the chicken into 1 inch cubes.
4. In a greased pan,cook the chicken for 5 minutes or until golden brown.
5. Add in the onion and jalapeños/Anaheim chiles and cook for 4 additional minutes.
6. Add in the potatoes and salsa.
7. Combine well, cover, and cook for an additional 10-12 minutes.
8. Add in the chopped tomatoes and a handful of cilantro.
9. Mix well and divide into 4 servings. Each serving will be about 2.25 cups of chicken mixture. I add 2 tbsp of non fat Greek yogurt to each container as a sour cream substitute.