Pollo en Salsa Verde

While on a weight loss journey, I refused to give up the Mexican food I grew up with. Here is a quick & easy recipe that is meal prep friendly!

Great

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

While chicken is cooking boil the tomatillos, onion, garlic, and jalapeño (omit if you don’t want it spicy) for 7-10 minutes. Once the tomatillos are a dark green you know they’re ready.

Step 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.

Step 4

In a greased pan add salsa and zucchini. Let it cook for 5-10 minutes depending on how thick you can it.

Step 5

Shred chicken and combine with salsa and zucchini. Season to taste with salt, pepper, and chicken bullion.

Step 6

Serve with white rice. Each bowl will get 2 c chicken mixture and 1 c white rice.