Happy Birthday #12 Amber Marshall.  Happy Birthday Yvette Morasco. 

Back Squat – Heavy Single

Then..

Split Jerk- 4 X 2 @ 80% 1RM

Then..

2 Rounds

8 Pull Ups

8 Weighted Sit Ups  35#/25#

8 HSPU

Post loads and time.

Coaching Tips:  Scale load and movement to match your current fitness level. Warm up properly prior to any max attempts. Take as many sets to get to the heavy single. On the SJ, get help from spotters to lower the bar back down to the front rack position for the second attempt. Work on quick feet and proper foot placement.

Tomatillo Chicken Stew

Tomatillo Sauce

1 1/2 lbs Tomatillos

1-2 Jalapeño Chile Peppers, (include
the seeds if you want the heat, remove them if you don't want the
heat), stems discarded, chopped

1 Clove Garlic, Chopped

1 tsp Salt

2 tbsp Lime (or Lemon) Juice

Squeeze of Honey

Stew

2 lbs Boneless, Skinless Chicken Breasts, trimmed of excess fat, cut into 1-inch cubes

Salt and pepper

Olive oil

2 Yellow Onions, Chopped

2 Cloves Garlic, Minced

1 tsp Ground Cumin

1 tsp Ground Coriander

1 1/2 cup Chicken Stock

2 cups Tomatillo Sauce

1 tbsp Fresh, Chopped or 1 tsp Dry Oregano

1 Bunch Chopped Fresh Cilantro

Make the tomatillo sauce. Remove the papery husks from the tomatillos
and rinse well. Cut the tomatillos in half and place them cut-side down
on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until
blackened in spots. Let cool enough to handle. Place the tomatillos,
any juice they have released, chile peppers, garlic, salt, lime juice
and sugar in a blender, and pulse until well blended. If you make
ahead, refrigerate until needed.

Heat a couple tablespoons of olive oil in a large, thick-bottomed pot
on medium high heat until almost smoking. Pat dry the cubed chicken
parts with paper towels. Sprinkle salt and pepper over them. Working in
batches so as not to crowd the pan, and adding more olive oil when
necessary, brown the chicken pieces on two sides. When you place the
pieces in the pan, make sure there is room between them (otherwise they
will steam and not brown), and don't move them until they are browned
on one side. Then use tongs or a metal spatula to turn them over and
don't move them again until they are browned on the other side. Do not
cook through, but only brown. Remove the chicken pieces from the pan
and lower the heat to medium.

Add the onions to the pan, and a tablespoon or two more olive oil if
needed (likely). Add ground cumin and coriander. Cook a few minutes,
stirring occasionally until onions are softened .  Add the garlic and cook for 30 seconds more, until
fragrant.

Add the browned chicken, the tomatillo sauce, chicken stock, and
oregano to the pan. Stir to combine. Bring to a boil and reduce to a
simmer. Cook, partially covered, for 20 minutes until chicken is cooked
through. Add the cilantro to the stew in the last minute or so of
cooking.  Serve over Cauliflower Rice with a side salad.  Despite the complaints prior to actually tasting this, EVERYONE in my family loved this dish.  It is definitely worth the effort required to prepare it.