Low Fat Chicken Tinga
Savor the bold and smoky flavors of our Low Fat Chicken Tinga, a lighter twist on the classic Mexican dish that's as nutritious as it is delicious. Made with tender, shredded chicken breasts simmered in a vibrant tomato and chipotle adobo sauce, this dish packs layers of flavor without the extra calories. Enhanced with aromatic spices like cumin and oregano, and finished with a hint of fresh lime and cilantro, this quick and healthy recipe comes together in just 45 minutes, making it perfect for busy weeknights. Serve it with warm tortillas, fluffy rice, or a crisp salad for a versatile and satisfying meal your whole family will love. This easy, wholesome recipe is your new go-to for low-fat Mexican cuisine that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion
- 2 large garlic cloves
- 1 can chipotle peppers in adobo sauce
- 1 14-ounce can diced tomatoes
- 1 cup low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 medium lime
Instructions
Start by finely slicing the onion and mincing the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they become translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for an additional minute, taking care not to burn it.
Pour in the diced tomatoes with their juice, chipotle peppers in adobo sauce, cumin, oregano, salt, and black pepper into the skillet. Stir well to combine.
Add the chicken breasts to the skillet, ensuring they are submerged in the sauce. Pour in the chicken broth.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 20 minutes, or until the chicken is fully cooked through.
While the chicken is cooking, roughly chop the fresh cilantro and set it aside. Juice the lime and set aside as well.
Once the chicken is cooked through, remove it from the skillet and shred it using two forks.
Return the shredded chicken to the skillet, stir to combine with the sauce, and allow it to simmer uncovered for another 5 minutes to thicken.
Before serving, stir in the chopped cilantro and lime juice to add freshness to the dish.
Serve the low-fat chicken tinga hot with your choice of tortillas, rice, or salad.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 24.1 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 353 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2979 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
