The Queen’s Kitchen


21 Day Fix Mexican Fiesta January 14, 2017

Filed under: 21 Day Fix,Chicken,Healthy,Main Dish — Carrie @ 2:54 pm

Mexican food is my downfall, but it can be made to fit the 21 day fix if you give up chips and cheese. . . the best parts!

Here’s what I’ve been enjoying.

Roasted Tomatillo Salsa
12 large tomatillos
2 jalepenos
1 onions
1 T. minced garlic
1 bunch cilantro
olive oil spray
sea salt and pepper to taste

Preheat oven to 400F

Clean the tomatillos and cut them in half. Put them in a single layer on a large jelly pan or in a roasting pan. Add in the minced garlic.
Clean and rough chop the onion, then add to the roasting pan.
Clean and deseed the jalepenos (I do this with ziplock “gloves” to prevent the oils from getting on my hands). If you like heat, keep several seeds. If you prefer mild, only keep a few seeds. Put the jalepenos on the baking try.

Lightly spray the vegtables with olive oil and sprinkle with salt and pepper. Roast the vegtables for about 30 minutes or until they are getting brown around the edges.

Remove from oven and let cool at least 30 minutes.

Put the vegtables, including liquid, into a food processor. Add one bunch of cleaned cilantro and pulse until the mixture is pureed.

I count this salsa as green. It makes about 2 greens.

Now for the Mexican Fiesta part!

Spice a bunch of boneless, skinless chicken breasts or chicken tenders with salt, pepper, cumin, & garlic powder. Place them in a crockpot, then cover with a cup of the green salsa. Cook on high 3-5 hours, until the chicken easily shreds. This is a great protein base.

For your meal, you can do all kinds of things depending on how you are budgeting your boxes.

For vegtables, I like to roast bell peppers and onions together. I use four bell peppers of various colors and one small red onion. I lighly spritz with olive oil spray and roast in a 400F oven for about 30 minutes.

Now you can do a ton of stuff, just depending on your taste. You can do salads with chicken and black beans or you can do a burrito if you save up your yellow containers.

Roasted vegetables–green
whole wheat tortilla–yellow
refried beans–yellow
black beans–yellow
2 corn tortillas–yellow (I never fry my tortillas, I always just brown them over a non-stick griddle. Don’t need Pam or anything)
1/4 avacodo–1 blue
Tomatillo salsa–green
Tomato salsa like pico de gallo–they count this as a purple in the book