Serves 1
Directions
- 1Air fry 2 de-seeded chile poblanos for 25 minutes, flipping throughout to char them.
- 2Place the charred poblanos in a bag or sealed container to sweat, which makes peeling the skin easier.
- 3Once peeled, add the poblanos to a blender with cottage cheese, sour cream, cilantro, milk, and chicken bouillon.
- 4Blend until smooth and set aside.
- 5Tenderize chicken breast by pounding it with a meat mallet.
- 6Season the chicken breast with chipotle pepper seasoning and apple cider vinegar, then place it in a plastic bag to marinate.
- 7Grill the chicken until the internal temperature reaches 165°F.
- 8Cook 8oz dry weight of protein pasta until soft.
- 9In a hot pan, spray some zero-calorie cooking spray and add the green sauce.
- 10Mix the sauce a bit and as soon as it starts bubbling, add the pasta and mix until everything is well combined.
- 11Portion 280g of pasta and sauce mix into each meal prep container.
- 12Slice the grilled chicken into strips and add 4oz of cooked chicken breast to each meal prep container.
- 13Add one grilled jalapeño to each container.
Ingredients
- 1.5 lbs chicken breast
- 8 oz protein pasta
- 1 tbsp chicken bouillon
- 2 chile poblanos
- 1 cup reduced fat cottage cheese
- 0.5 cup sour cream
- 0.5 cup Milk
- 0.25 bunch cilantro
- 4 jalapeños
- 1 pack Chipotle pepper seasoning
- apple cider vinegar
- zero-calorie cooking spray
Equipment
air fryerblenderbagsealed containergrillpotpanfood scale
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