Chicken Tinga Meal Prep

Chicken Tinga Meal Prep

20 mins
Serves 5
Serves

Directions

  1. 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. 2.

    Remove chicken, let cool, and shred.

  3. 3.

    In the same pot, add 2 medium Roma tomatoes and remove once the skin breaks.

  4. 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. 5.

    In a frying pan, add zero-calorie cooking spray and half an onion (thinly sliced).

  6. 6.

    Once the onion is softened, add the shredded chicken and sauce.

  7. 7.

    Stir until chicken is covered in sauce, bring to a simmer, cover, and let sit off heat for 10 minutes.

  8. 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. 9.

    To portion, weigh the cooked tinga, and divide by 5 for 5 even portions.

  10. 10.

    Serve tinga with tortillas, cotija cheese (1 oz), greek yogurt (30g), and lettuce.

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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

Equipment

pot blender frying pan air fryer kitchen scale

Tips

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