MEXICAN MEAL PREP: PICADILLO EN SALSA VERDE

1. Roast tomatillos, 2 garlic cloves, poblano pepper, serranos (spicy), and 1/4 onion using your preferred method. (Air fry at 390° F for 10 mins with avocado oil spray).
2. While they roast, chop the remainder of the vegetables into bite size pieces.
3. Let poblano pepper “sweat” for 10 minutes then remove skin, stem, and seeds.
4. Add the roasted vegetables to a blender with 1/2 cup water, handful of cilantro, and seasonings to taste. Blend well.
5. Grease a pan and brown the beef for 4-5 minutes. Season with salt, 2 minced garlic, and pepper.
6. Add onions, potatoes, and salsa verde. Mix well.
7. Cover and cook for 6-10 minutes depending on size of potato (the bigger the pieces, the longer they will need to cook).
8. Bring the heat down to a simmer and add zucchini.
9. Cover and cook for 7-8 minutes.
10. Divide into 4 equal servings (1.33 cup of chicken) and side/toppings of choice - 1/2 cup frijoles de la olla, low calorie tortillas, Greek yogurt, avocado. I serve with 2 low carb tortillas and 40 grams avocado.