20 Min Chicken Verde

INGREDIENTS
1 LB Chicken, Generously Seasoned
14-16oz Your Favorite Salsa Verde
1/2 Onion, Thinly Sliced
1 Poblano, Thinly Sliced
2 TBSP Cream Cheese, Sour Cream, Greek Yo, or Labne
Salt, Pepper, Garlic Powder, Cumin TT
Neutral Oil (I used Avo Oil)

INSTRUCTIONS
Heat a pan over medium heat. Once hot, add a drizzle of neutral oil and saute poblano and onion + seasonings TT until slightly softened, about 2 min.

Pushing the peps and onion around, make room to lightly sear your chicken. Flip the chicken once it has a little bit of color.

Immediately add salsa verde. Add about 3 tbsp of water to your jar of salsa and shake it up to release extra sauce on the side of the jar. Pour it into your pan.

Bring up to an simmer, cover with a lid, lower the heat slightly and set a timer for 7 min.

Remove lid. Add 2 tbsp cream cheese (or one of the suggested dairies listed above). Mix until it melts into the sauce.

Add all of the contents from your pan into the mixing bowl of your stand mixer.

Attach whisk attachment. Mix on low until all of the chicken is shredded, about 45 seconds.

***There is something about using the stand mixer that allows the chicken to separate and shred so it is still sooooo tender. I've tried shredding this with forks or by chopping up the chicken, but it just dries out.

So put that stand mixer to use!

HAPPY GRUBBIN'!