Tomatillo Shredded Chicken with Beans and Rice

1.5 lbs tomatillos 1 white onion 2 poblano peppers 1 jalapeno pepper

Broil on medium for 10 minutes in Breville, then blend until smooth.

1 cup rice 1 cup water or broth.

Cook rice.

4 very small red onions 1 tbsp avocado oil 1 can black beans Cumin, cinnamon, and salt to taste.

Sauté diced onions until translucent. Add spices and drained black beans. Cook for 10 or so minutes until it tastes good. Add rice and stir if desired.

2 lbs chicken breast Salt, cumin to cover 2 tbsp avocado oil 1.5 cups chicken or veggie broth

Marinate chicken for at least an hour. Heat oil in dutch oven, then add chicken. Brown on high eat - 4 minutes or so per side. Pour in the tomatillo sauce and broth. Bring to a boil and then simmer until chicken shred. (You can shred chicken in the pot if able, otherwise pull out with tongs, shred, and add back in.)

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