Chicken Tinga Bowl
1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
3 cups rotisserie chicken (shredded)
1 1/2 avocado (6 quarter slices)
1 tbsp oilive oil
1 cup onion (diced)
1/2 cup red onion (diced)
1/4 cup chicken stock
3/4 cup canned diced fire-roasted tomatoes
1 tsp oregano
1/2 tsp cumin
1/4 cup cilantro
2 cloves garlic (minced)
In a skillet over medium heat, add in olive oil, garlic, and onion.
Cook for a few minutes or until slightly golden.
Once done, add in oregano and cumin.
Continue to cook for a couple minutes.
Once done, add and mix in tomatoes and chicken stock.
Continue to cook for around 8-10 minutes.
Once done, remove from heat and let cool for a couple minutes.
Carefully, add mixture into a blender and blend on high until smooth.
In the same skillet on low, add and mix together the blended tomaote mixture and shredded chicken.
Cook for a few minutes and remove from heat.
Evenly divide chicken mixture into 6 servings.
Evenly divide cilantro, avocado, and red onion on top of each serving to come as close as possible to the given macros.