Whole30 Chicken Tinga
Transform your meal prep with this flavorful Whole30 Chicken Tinga recipe, a healthy twist on the classic Mexican favorite! This dish features tender, shredded chicken simmered in a smoky, slightly spicy sauce made with chipotle peppers in adobo, fire-roasted tomatoes, and aromatic spices like cumin and oregano. Ready in just 50 minutes, it's a one-pan recipe that's perfect for busy weeknights. With its zesty lime juice and fresh cilantro finish, this Whole30-friendly dish bursts with bold flavors while staying gluten-free, dairy-free, and compliant with clean eating guidelines. Serve it over cauliflower rice, wrapped in crisp lettuce leaves, or as a hearty taco bowl topper. Perfect for meal prep or family dinners, this Chicken Tinga will become a go-to in your healthy recipe rotation!
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Recipe Information
Ingredients
- 2 large boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion
- 3 large garlic cloves
- 1 14-ounce can diced tomatoes
- 2 peppers chipotle peppers in adobo sauce
- 1 cup chicken broth
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 bay leaf
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro
Instructions
Begin by prepping the chicken breasts. Use a sharp knife to trim any excess fat from the breasts, then set them aside.
In a deep skillet or dutch oven, heat the olive oil over medium heat.
While the oil is heating, dice the onion and mince the garlic cloves.
Add the diced onion to the skillet, sautéing for about 5 minutes or until the onion becomes translucent.
Add the minced garlic to the skillet and sauté for an additional minute, ensuring the garlic does not burn.
Stir in the can of diced tomatoes along with the chipotle peppers, using a wooden spoon to slightly break up the peppers.
Pour in the chicken broth and add the cumin, oregano, salt, pepper, and the bay leaf. Stir to combine all ingredients.
Add the whole chicken breasts to the skillet and ensure they are submerged in the sauce.
Bring the mixture to a gentle simmer, then cover the skillet and let the chicken cook for about 20 minutes, or until fully cooked through.
Once the chicken is cooked, remove it from the skillet and place it on a plate. Shred the chicken using two forks.
Return the shredded chicken to the skillet. Stir well to coat all pieces in the tinga sauce. Simmer uncovered for an additional 5 minutes to allow flavours to meld.
Remove from heat and discard the bay leaf.
Just before serving, stir in the lime juice and sprinkle with fresh chopped cilantro.
Serve the chicken tinga in lettuce wraps, over cauliflower rice, or use as a filling for any favourite Whole30-compliant dish.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 690 mg | 15% | |
*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.
