Chicken Tinga Meal Prep www.instagram.com 20 mins Pick the duration units Minutes Hours Serves 5 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Boil 2 lbs of chicken breast with 3 bay leaves, half an onion, salt, 3 cloves of garlic, and fresh ground pepper until it reaches 165 degrees internal temperature. 2. Remove chicken, let cool, and shred. 3. In the same pot, add 2 medium Roma tomatoes and remove once the skin breaks. 4. Blend garlic, onion, tomatoes, 1 tsp of Better than Bouillon, 2 cups of chicken boiling water, 1 can of chipotle peppers, salt, pepper, and oregano until smooth. 5. In a frying pan, add zero-calorie cooking spray and half an onion (thinly sliced). 6. Once the onion is softened, add the shredded chicken and sauce. 7. Stir until chicken is covered in sauce, bring to a simmer, cover, and let sit off heat for 10 minutes. 8. Cut 4 low-carb tortillas into triangles, spray with zero-calorie cooking spray, and air fry until crispy (3-4 minutes per side at 400 degrees). 9. To portion, weigh the cooked tinga, and divide by 5 for 5 even portions. 10. Serve tinga with tortillas, cotija cheese (1 oz), greek yogurt (30g), and lettuce. 1. Boil 2 lbs of chicken breast with 3 bay leaves, half an onion, salt, 3 cloves of garlic, and fresh ground pepper until it reaches 165 degrees internal temperature. 2. Remove chicken, let cool, and shred. 3. In the same pot, add 2 medium Roma tomatoes and remove once the skin breaks. 4. Blend garlic, onion, tomatoes, 1 tsp of Better than Bouillon, 2 cups of chicken boiling water, 1 can of chipotle peppers, salt, pepper, and oregano until smooth. 5. In a frying pan, add zero-calorie cooking spray and half an onion (thinly sliced). 6. Once the onion is softened, add the shredded chicken and sauce. 7. Stir until chicken is covered in sauce, bring to a simmer, cover, and let sit off heat for 10 minutes. 8. Cut 4 low-carb tortillas into triangles, spray with zero-calorie cooking spray, and air fry until crispy (3-4 minutes per side at 400 degrees). 9. To portion, weigh the cooked tinga, and divide by 5 for 5 even portions. 10. Serve tinga with tortillas, cotija cheese (1 oz), greek yogurt (30g), and lettuce. Add Direction Ingredients 2 lbs chicken breast 3 bay leaves 1 onion 3 cloves garlic 1 pinch salt 1 pinch pepper 2 Roma tomatoes 1 tsp Better than Bouillon 2 cups water 1 can chipotle peppers 1 pinch oregano 4 mission low carb tortillas 30 g Fage 0% greek yogurt 1 oz Cotija cheese 1 lettuce - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment pot blender frying pan air fryer kitchen scale Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe