Paleo Chicken Tinga
Savor the smoky and flavorful delights of Paleo Chicken Tinga, a healthy twist on the classic Mexican dish that's perfect for those following a paleo or low-carb lifestyle. This recipe features tender shredded chicken breast simmered in a rich, homemade chipotle tomato sauce made with fire-roasted tomatoes, aromatic spices like cumin and oregano, and a hint of zesty lime. It's easy to prepare in under an hour, making it a fantastic choice for busy weeknight dinners. Serve it over cauliflower rice, in lettuce wraps, or with your favorite paleo-friendly side dishes for a meal that's as versatile as it is delicious. Packed with bold flavors and wholesome ingredients, this Paleo Chicken Tinga is sure to become a favorite in your healthy recipe repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Chicken breast
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 Garlic cloves
- 2 pieces Chipotle peppers in adobo sauce
- 14 ounces Fire-roasted tomatoes
- 1 cup Chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 Bay leaf
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro
- 1 Lime
Instructions
Begin by chopping the onion into thin slices and mincing the garlic cloves.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the sliced onions to the hot oil and sauté until they are translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Place the chipotle peppers, fire-roasted tomatoes, chicken broth, oregano, cumin, and bay leaf into a blender. Blend until smooth to create the sauce base.
Pour the sauce into the skillet with the onions and garlic, stirring to combine.
Season the chicken breasts with the sea salt and black pepper, then nestle them into the sauce in the skillet.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for 25-30 minutes, or until the chicken is cooked through and tender, stirring occasionally.
Once cooked, remove the chicken breasts from the sauce, and use two forks to shred them.
Return the shredded chicken to the skillet, stirring to coat it well with the sauce.
Simmer uncovered for an additional 5 minutes to allow the flavors to meld together.
Finely chop the fresh cilantro and sprinkle it over the chicken tinga before serving.
Serve hot, and squeeze fresh lime juice over the top for an added burst of flavor.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 7042 mg | 306% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 22.1 g | ||
| Protein | 265.2 g | 530% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4247 mg | 90% | |
*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.
