By Raquel Partida
PICADILLO EN SALSA VERDE
10 steps
Prep:5minCook:35min
MEXICAN MEAL PREP: PICADILLO EN SALSA VERDE 💚 getting in your veggies has never been so flavorful or easy! This low calorie, high protein, & nutritious meal prep will easily become one of your favorites. Enjoy it alone or with sides or toppings!
Updated at: Mon, 30 Oct 2023 00:01:16 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories285.6 kcal (14%)
Total Fat9.5 g (14%)
Carbs22.3 g (9%)
Sugars8 g (9%)
Protein28.2 g (56%)
Sodium299.9 mg (15%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Roast tomatillos, 2 garlic cloves, poblano pepper, serranos (spicy), and 1/4 onion using your preferred method. (Air fry at 390° F for 10 mins with avocado oil spray)
Step 2
2. While they roast, chop the remainder of the vegetables into bite size pieces.
Step 3
3. Let poblano pepper “sweat” for 10 minutes then remove skin, stem, and seeds.
Step 4
4. Add the roasted vegetables to a blender with 1/2 cup water, handful of cilantro, and seasonings to taste. Blend well.
Step 5
5. Grease a pan and brown the beef for 4-5 minutes. Season with salt, 2 minced garlic, and pepper.
Step 6
6. Add onions, potatoes, and salsa verde. Mix well.
Step 7
7. Cover and cook for 6-10 minutes depending on size of potato (the bigger the pieces, the longer they will need to cook)
Step 8
8. Bring the heat down to a simmer and add zucchini.
Step 9
9. Cover and cook for 7-8 minutes.
Step 10
10. Divide into 4 equal servings (1.33 cup of chicken) and side/toppings of choice - 1/2 cup frijoles de la olla, low calorie tortillas, Greek yogurt, avocado. I serve with 2 low carb tortillas and 40 grams avocado.
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