Lunch · Dinner
Spicy Chicken Tinga
Spicy shredded chicken tacos with a chipotle-based tinga sauce.
Lower calorieLower fatHigh proteinDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 346.2 kcal |
| Protein | 29.7 g |
| Carbohydrates | 34.8 g |
| Fat | 10.3 g |
| Fiber | 6.5 g |
| Sugar | 6.1 g |
| Saturated Fat | 2.3 g |
| Sodium | 1585.7 mg |
| Cholesterol | 72.6 mg |
How to make it
- Season the chicken breast with a pinch of salt and black pepper on both sides.
- In a skillet, heat the olive oil over medium-high heat.
- Add the chicken breast and cook for about 4-5 minutes on each side, or until fully cooked. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the diced onion and sauté for about 2-3 minutes, until softened.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Stir in the diced tomatoes, chipotle pepper, dried oregano and paprika. Cook for 2-3 minutes, allowing the flavors to meld.
- Pour in the low-sodium chicken broth and bring the mixture to a simmer.
- Use a fork to shred the cooked chicken breast and add it to the skillet. Stir to combine the chicken with the tomato mixture.
- Cook for an additional 5-7 minutes, allowing the chicken to absorb the flavors and the mixture to thicken slightly.
- Taste and adjust the seasoning with additional salt and black pepper if needed.
- Serve the Chicken Tinga over a whole wheat or a low-carb tortilla, if using. Top with chopped cilantro and a squeeze of lime juice.
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