Looking for a delicious, healthy, and protein-packed meal that’s easy to make and bursting with flavour? These Healthy Chicken Tinga Bowls are the perfect answer! With tender shredded chicken simmered in a smoky chipotle tomato sauce, served over a vibrant mix of cauliflower rice, and topped with fresh veggies, this dish offers a satisfying, well-rounded meal. It’s ideal for meal prepping, family dinners, or even a quick lunch that doesn’t compromise on taste or nutrition.
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Why You’ll Love This Recipe:
This Chicken Tinga Bowl is a fantastic way to enjoy Mexican flavours while keeping things light and healthy. The chicken tinga sauce, made with chipotle and tomatoes, offers a smoky, slightly spicy kick that pairs beautifully with the fresh ingredients in the bowl. Plus, with a base of cauliflower rice, this dish is not only gluten-free but also packed with fibre and nutrients. Whether you’re looking to spice up your weekly meal prep or impress guests with a colourful and flavorful dish, these Chicken Tinga Bowls are a must-try.
Tips to Make This Recipe:
- Customize the Heat: Adjust the amount of chipotle paste based on your spice preference. If you like it milder, start with less and add more to taste.
- Meal Prep Friendly: This recipe is perfect for meal prepping. You can prepare all the components ahead of time and assemble your bowls just before eating.
- Add More Veggies: Feel free to add other vegetables to the mix, such as corn or black beans, to increase the nutritional content.
Frequently Asked Questions
Can I use store-bought rotisserie chicken?
Yes! To save time, you can use store-bought rotisserie chicken. Simply shred it and add it to the tinga sauce.
How can I make this dish vegetarian?
To make a vegetarian version, substitute the chicken with tofu, tempeh, or jackfruit. Simply cook them in the same chipotle tomato sauce for a delicious meat-free option.
Can I freeze the chicken tinga?
Yes, the chicken tinga freezes well. Just store it in an airtight container for up to 3 months. When ready to eat, thaw and reheat on the stove.
What other grains can I use instead of rice?
You can use any grain you like, such as brown rice, quinoa, farro, or couscous. For a lower-carb option, you can also use more cauliflower rice.
Healthy Chicken Tinga Bowls
Course: Lunch, DinnerDifficulty: Easy4
servings30
minutes40
minutes300
kcalIngredients
- To Cook the Chicken:
500g chicken breasts
1 celery stalk
2 garlic cloves
2 bay leaves
- For the Chipotle Sauce:
3 tomatoes
1/2 red bell pepper
1/2 onion
100g chipotle paste (*)
1 cup chicken broth
2 tbsp oil for cooking
1 big (or two small) red onion
2 tsp salt
Pepper to taste
- For the Cauliflower and Rice:
2 cups cooked rice
2 cups cauliflower rice
Bunch of fresh cilantro (coriander)
2 tbsp olive oil
Juice of 1 lemon
1 tsp salt
Pepper to taste
- To assemble:
2 cups lettuce or mixed greens
1 cup chopped tomato
1 cup cucumber, diced
1/2 onion, finely chopped
2 avocados, diced
4 tbsp Greek yoghurt
Optional: Fresh coriander (cilantro) for garnish
Directions
- Cook the Chicken:
- Begin by cooking the chicken breasts. In a pot add water and bring to a boil, once the water is boiling, add the chicken, celery stalk, garlic cloves, bay leaves, and a teaspoon of salt. Simmer for 30 minutes, until the chicken is cooked through. Once cooked, remove the chicken from the pot, allow it to cool slightly, and shred using two forks or by hand. Set aside.
- Prepare the Sauce:
- In a blender or food processor, combine the tomatoes, bell pepper, half an onion, garlic clove, chipotle paste, chicken broth, 1 teaspoon of salt, and pepper to taste. Blend until smooth.
- Cook the Sauce:
- Slice the large red onion thinly. In a large pan, heat 2 tablespoons of oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until softened and translucent. Pour the blended sauce into the pan with the onions and cook over medium-low heat for 10 minutes, allowing the flavours to meld together.
- Combine the Chicken and Sauce:
- Add the shredded chicken to the pan with the sauce. Stir to coat the chicken evenly in the sauce. Allow it to simmer for another 10 minutes, letting the chicken absorb all the flavours. Season with additional salt and pepper if needed.
- Prepare the Cauliflower Rice:
- In a large bowl, combine the cooked rice with the cauliflower rice. Chop a bunch of fresh cilantro and add it to the bowl. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss everything together until well mixed.
- Assemble the Bowls:
- To assemble your Chicken Tinga Bowls, start by placing a generous portion of the cauliflower and quinoa mixture at the bottom of each bowl. Top with the chicken tinga, then add the chopped lettuce or mixed greens, diced tomatoes, cucumber, chopped avocado, and finely chopped red onion. Finish with a dollop of Greek yoghurt and a sprinkle of fresh cilantro.
Notes
- (*) Chicken tinga is usually made with double the amount of chipotle paste, but that would be too spicy for me and my family, feel free to try adding more of this for a spicier version.
More Healthy Chicken Recipes:
- Easy Spicy Honey Mustard Chicken
- Healthy Yoghurt Marinated Chicken Bowls
- High Protein Avocado Pesto and Chicken Pasta
- High-Protein Roasted Pepper and Ricotta Cheese Pasta with Grilled Chicken