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Slow Cooked Tomatillo Chicken: Combine 1350g (48oz) cubed chicken breast, 8 diced tomatillos (~300g), 30g (2 Tbsp) avocado oil, 1 Tbsp salt, 1 Tbsp garlic powder, 1 Tbsp onion powder, juice of ½ lemon, and a handful of chopped cilantro stems in a slow cooker. Cook on High for 2-3 hours or Low for 3-4 hours.
Roasted Peppers/Garlic: Roast 8 cloves of garlic, 5 poblano peppers, and 5 jalapeños at 400 Degrees for 30-35 minutes.
Poblano Avocado Sauce: In a blender, combine 300g avocado (2-3 medium avocados), 300g (1 ¼ cups) 0% Greek yogurt, 90ml (⅓ cup) low-fat milk, juice of 1 lemon, a handful of cilantro leaves, and salt/pepper to taste. Add the roasted peppers and garlic.
Rice: Cook 600g (3 cups) of rice of choice (I use short grain/sushi rice).
Assemble: Allocate the rice and chicken/sauce across 9 servings.