MEXICAN MEAL PREP: POLLO CON RAJAS Y PAPAS EN SALSA VERDE | Jai
MEXICAN MEAL PREP: POLLO CON RAJAS Y PAPAS EN SALSA VERDE
25 mins prepServes 4
A high-protein, low-calorie Mexican meal prep recipe featuring chicken, poblano peppers, and potatoes in a vibrant salsa verde. Perfect for healthy eating and weight loss goals.
1. Boil tomatillos, garlic cloves, and Serrano peppers, for 10-15 minutes or until the tomatillos are a dark green.
2. Add the boiled vegetables to a blender with 1 tbsp salt, 1/4 onion, handful of cilantro, and 1/2 c of the boiled water. Blend and put to the side.
3. Cook poblano peppers using your preferred method. I put them in the air fryer for 10 minutes at 400* F
4. Once finished, put them in a bag for at least 10 minutes and put to the side.
5. Chop the remaining onion, zucchini, and potatoes.
6. Chop your chicken breast into 1 inch cubes.
7. To a greased pan, add the chicken and cook for 4 minutes.
8. Add in potatoes, onions, and green sauce. Combine well, cover, and cook for 10 minutes.
9. While the chicken mixture is cooking, peel the skin off the poblano peppers, remove the seeds, and slice.
10. After 10 minutes, add in the zucchini, poblano peppers, and season to taste. I used garlic powder, onion powder, salt, and pepper.
11. Combine well and cook for an additional 10 minutes or until the potatoes are cooked through.
12. Divide into 4 even servings. Each bowl will get 2.25 cups of the chicken mixture. Enjoy alone or with any sides or toppings of choice.
