TINGA CHICKEN 🍗🌶



🇺🇸 Happy 4th of July everyone!! I hope you all have a fun and safe holiday weekend 🎉 When you have some leftover chicken from your BBQ, what better way to use it than to make some authentic tacos?! 🌮😅 I made this for meal prep last week and put it on corn tortillas with fat-free refried beans and cilantro lime Greek yogurt for toppings 🤩 Serve on the side with some cilantro lime rice, and you’ll feel like you’re eating at a Mexican restaurant! 😍😎 (Nutrition Info includes chicken only!)



Servings: 5

Calories per serving: 172 

Protein per serving: 29g

Carbs per serving: 7g

Fat per serving: 3.6g


Ingredients:

1.5 lbs boneless skinless chicken (cooked and shredded)

2 chipotle peppers in adobo sauce

1 Tbsp adobo sauce (from can with chipotle peppers)

1 white onion

3 cloves garlic

1 can fire roasted diced tomatoes 

1/4 cup low-sodium chicken broth

1 tsp cumin

1 tsp oregano

Salt and pepper to taste


Directions:

1. Heat a large drizzle of olive oil in a pan over medium-high heat. Chop onion and chipotle peppers, and mince garlic. Add onion to pan and cook for 4-5 mins, then add garlic and chipotle peppers and cook for an additional 2 mins

2. Add broth, spices, and tomatoes to pan and bring to a simmer. Allow to simmer for 8-10 mins. Pour comets of pan into a blender and blend until smooth. Add blended sauce back to pan, then add shredded chicken and stir until coated. Cook over medium heat for 5 mins. Then get your toppings of choice ready and enjoy! 😋 


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