Mediterranean Diet Chicken Tinga
Elevate your weeknight dinner routine with this vibrant and healthy *Mediterranean Diet Chicken Tinga*. Featuring tender shredded chicken simmered in a smoky, flavorful sauce made with chipotle peppers in adobo, diced tomatoes, and a medley of Mediterranean-inspired spices like oregano and cumin, this dish is big on flavor while staying light and wholesome. Perfectly paired with crisp romaine lettuce leaves for a low-carb, gluten-free twist, this recipe is a delicious balance of savory heat and bright citrusy freshness, thanks to a zesty squeeze of lemon. Ready in under an hour and packed with protein, this dish is ideal for quick yet satisfying meals that align with your Mediterranean diet goals. Add a sprinkle of fresh cilantro for the ultimate finishing touch! Keywords: Mediterranean Chicken Tinga, low-carb chicken recipes, Mediterranean diet dinner ideas.
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Recipe Information
Ingredients
- 2 large, boneless and skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 large, thinly sliced onion
- 3 minced garlic cloves
- 2 tablespoons chipotle peppers in adobo sauce
- 1 14-ounce can canned diced tomatoes
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup, chopped fresh cilantro
- 8 large romaine lettuce leaves
- 1 juiced lemon
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the sliced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chipotle peppers in adobo sauce, canned diced tomatoes, chicken broth, oregano, cumin, salt, and black pepper to the skillet.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to blend.
While the sauce is simmering, season the chicken breasts with a pinch of salt and pepper.
In a separate pan, sear the chicken breasts on both sides over medium-high heat until lightly browned, about 3 minutes per side.
Transfer the chicken breasts to the skillet with the tomato and chipotle mixture, submerging them in the sauce.
Cover the skillet and continue to cook on low heat for 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the skillet and shred it using two forks.
Return the shredded chicken to the skillet, stirring to combine it with the sauce.
Serve the chicken tinga in large romaine lettuce leaves, garnished with chopped cilantro and a squeeze of fresh lemon juice.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 730 mg | 16% | |
*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.
