MEXICAN MEAL PREP: POLLO Y PAPAS EN SALSA VERDE

1. Roast tomatillos, garlic cloves, poblano pepper, serrano peppers (spicy), jalapeños, 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 the remainder of the onion, potatoes, and zucchini.
3. Let the poblano pepper “rest” in the air fryer for 10-15 mins and remove the seeds and stem.
4. Add the roasted vegetables to a blender with 1/2 c chicken bone broth, handful of cilantro, and seasonings to taste. Blend well.
5. Grease a pan and brown the chicken for 4 minutes. Season with salt and pepper.
6. Add sliced onions and cook for 3 minutes or until translucent.
7. Add the potatoes and salsa. Combine well. Cover and cook for 15 minutes.
8. Add in the zucchini and cook for an additional 8-10 minutes or until the vegetables are cooked thoroughly.
9. Divide into 4 equal servings. Each serving is ~1.75 c chicken guisado. Serve with sides and toppings of choice. I’ll be adding low calorie corn tortillas!