Description
These Chicken Tinga Bowls provide a high-protein, smoky, and spicy meal that is perfect for a busy weeknight. Packed with 32g of protein, this balanced fitness-oriented dish combines lean shredded chicken with fiber-rich black beans, fresh avocado, and a vibrant chipotle-tomato sauce for a satiating, nutrient-dense experience that fits your budget.
Ingredients
4 cups cooked shredded chicken
1 tablespoon olive oil
1 cup yellow onion, sliced
1 teaspoon garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
1 (4-ounce) can diced green chiles
1 (15-ounce) can fire-roasted diced tomatoes
2 chipotle peppers in adobo sauce
1 tablespoon adobo sauce
2 tablespoons honey (optional)
2 cups cooked white or brown rice
1 cup black beans, drained
1 avocado, sliced
½ cup crumbled queso fresco
Fresh cilantro, chopped
Instructions
Place a large skillet over medium heat and add the olive oil.
Add sliced onion to the skillet and sauté for 4 to 6 minutes until translucent.
Incorporate the minced garlic and cook for 30 seconds.
Add fire-roasted tomatoes, green chiles, spices, adobo sauce, and honey to the pan.
Cook the mixture for 3 to 4 minutes until thoroughly heated.
Transfer the sauce to a blender and purée until completely smooth.
Return the sauce to the pan and fold in the shredded chicken to coat thoroughly.
Simmer for a few additional minutes until the chicken is heated through.
Assemble the bowls by dividing the rice, chicken mixture, and black beans.
Top with sliced avocado, crumbled queso fresco, and fresh cilantro.
Notes
Store leftover chicken tinga in an airtight container for up to 3 days in the refrigerator. Adjust the number of chipotle peppers to control the heat level.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Mexican-Inspired