MEXICAN MEAL PREP: POLLO Y NOPALES EN SALSA VERDE

1. Roast tomatillos, 2 garlic cloves, poblano pepper, jalapeños (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, cube chicken, slice onions, and nopales. 
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. Add nopales, 2 garlic cloves, and 1 tbsp salt to a pan. 
6. Cook for 10-13 minutes, stirring often. The nopales will release “baba” (slime) as they cook. Turn off the heat when they have changed to a dark green color. 
7. Remove the garlic. Rinse the nopales under cold water until there is no “baba.” Put to the side.
8. Grease a pan and brown the chicken for 3 minutes. Season with salt, 2 minced garlic, and pepper. Cook for 5 minutes. 
9. Add sliced onions and cook for 3 minutes. 
10. Bring the heat down to a simmer and add nopales. Mix well before adding salsa. 
11. Cover and cook for 10 minutes. 
12. Divide into 4 equal servings (1.66 cup of chicken) and side of choice (3/4 cup frijoles de la olla)