POLLO EN SALSA VERDE

1. Cook chicken thighs (you can use breast as well) using your preferred method. I air fry at 375 F for 10 minutes, flip, and cook for additional 10 minutes.
2. While chicken is cooking boil the tomatillos, jalapeño, onion, and garlic for 7-10 minutes. Once the tomatillos are a dark green you know they’re ready.
3. When complete toss the tomatillos, jalapeño, onion, and garlic into a blender along with the cilantro and chicken bullion (you can sub for salt). If it feels too thick add 1/4 c of the water until you reach your desired consistency.
4. In a greased pan add salsa and zucchini. Let it cook for 5 minutes.
5. Shred chicken and combine with salsa and zucchini. Season to taste with salt, pepper, and chicken bullion.
6. Serve with white rice. Each bowl will get 2 c chicken mixture and 1 c white rice.