these easy chicken tinga bowls can be prepped over the weekend and eaten all week long! full of whole grains, healthy fat and protein, it’s a great meal for the whole household!
If you caught my meal prep post this weekend then you know that I made a bunch of spicy chicken this weekend to serve up for easy weeknight meals.
I wanted something that I could make into a bunch of different dishes since last week I had a little trouble with wanting something different but feeling obligated to the dishes I prepped.
Along with the chicken I also prepped some brown rice and then all that was left to do come dinner time this week was top with whatever toppings we wanted!
I LOVE a meal that basically comes together in minutes and that’s one of the biggest pluses to meal prepping for me.
And not only that, but prepping this ahead means that there was plenty of time for all the flavors of the chicken to marinate together and get even better!
I recommend serving over some whole grain brown rice then topping with fresh radish slices, avocado, cotija cheese and fresh cilantro. You can also add some yogurt or salsa for additional flavor.
easy chicken tinga bowls
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 3 1/2 cups spicy chicken 1x
- Category: dinner
Description
these easy chicken tinga bowls can be prepped over the weekend and eaten all week long! full of whole grains, healthy fat and protein, it’s a great meal for the whole household!
Ingredients
FOR THE CHICKEN:
- 3 1/2 cups cooked & shredded boneless, skinless chicken (thighs or breasts would both work) – *see note
- 2 cloves of garlic, minced
- 1 onion, chopped fine
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 dried bay leaves
- 1–2 tablespoon minced canned chipotle chile in adobo sauce (depending on how much heat you want).
- 1 (15 oz.) can tomato sauce
- 1/2 cup chicken stock
- 1 tablespoon olive oil
- Salt and pepper, to taste
FOR THE BOWLS:
- Cooked brown rice
- Sliced avocado
- Sliced radish
- Cotija cheese
- Lime wedges
- Fresh cilantro, chopped
Instructions
FOR THE CHICKEN:
- Heat olive oil in a large non-stick skillet over medium-high heat. Add onion and sauté until tender (3-4 minutes).
- Add garlic, cooking for about 30 seconds (until fragrant) then stir in cumin, oregano, bay leaves, tomato sauce, chipotle sauce cooking for another 1-2 minutes.
- Remove the bay leaves then add tomato sauce, chicken stock and salt and bring to a simmer, cooking for 7-8 minutes allowing liquid to thicken.
- Transfer sauce to a blender and blend until smooth.
- Add shredded chicken to the same sauté pan and pour the blended sauce over the chicken stirring to coat the chicken completely. Add salt and pepper, to taste then cook over low heat for 5-6 minutes.
FOR THE BOWLS:
- Assemble bowls by placing 1/2 – 1 cup brown rice at the bottom then top with 1/2 – 1 cup of the spicy chicken mixture followed by radish slices, freshly chopped cilantro, cotija cheese and avocado. Serve with a lime wedge.
Notes
* I like to cook my chicken in the crockpot. I add a little olive oil to the bottom then add about 2 lbs of boneless, skinless chicken (breast or thighs) and cook on low for 4 hours (5 hours if the chicken is frozen) or until it’s cooked through and can be shredded easily with a fork).
Keywords: dinner, chicken, easy meal, chicken tinga
Hi Cait!
This looks great! Question – How many does this serve?
About 3-4 people 🙂