MEXICAN MEAL PREP: POLLO EN CREMA POBLANA that packs over 50 grams of protein per serving 🙌🏽

1. Wash and dry 3 poblano peppers. Roast using your preferred method. I air fry at 400* F for 10 minutes. 
2. Place in a bag for 10-15 minutes before peeling and removing the seeds. 
3. Slice the 2 poblano peppers and onion. Put to the side. 
4. In a blender mix Greek yogurt, light mayonnaise, garlic cloves, extra poblano pepper, and almond milk. Make sure it is well combined. 
5. Spray oil to a pan and cook chicken for 4-5 minutes. Season with salt & pepper.
6. Add onion. Cook 3 minutes or until onions are translucent. 
7. Add frozen corn and cook for additional 4 minutes. 
8. Add sliced poblano peppers & zucchini. Mix well and cook for additional 5 minutes. 
9. Bring the burner down to low and add in the sauce. Cover and cook for additional 5 minutes or until zucchini is cooked through. 
10. Add in cheese, turn off the heat, and mix well. 
11. Divide into 4 servings. Each serving is 2 c of chicken mixture.