Keto Chicken Tinga
Dive into bold, smoky flavors with this irresistible Keto Chicken Tinga, a low-carb twist on a classic Mexican favorite! Tender shredded chicken breasts are simmered in a rich, spiced tomato-chipotle sauce, infused with garlic, onion, and savory herbs like oregano and cumin. Perfectly keto-friendly, this recipe skips the traditional tortillas and instead highlights vibrant garnishes like creamy avocado slices, fresh cilantro, and zesty lime wedges. Ready in under an hour, this dish is not only quick and easy but also packed with wholesome, satisfying ingredients that will keep your taste buds dancing. Whether served as a hearty main or piled onto your favorite keto-friendly base, this flavorful Chicken Tinga is a must-try for anyone craving authentic Mexican-inspired cuisine on a low-carb lifestyle.
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Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 units garlic cloves, minced
- 3 units chipotle peppers in adobo sauce
- 14.5 ounces diced tomatoes
- 1 cup chicken broth
- 1 teaspoon oregano
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium avocado, sliced
- 1 unit lime, cut into wedges
- 0.25 cup fresh cilantro, chopped
Directions
Step 1
Begin by seasoning the chicken breasts with a pinch of salt and pepper on both sides.
Step 2
In a large skillet over medium heat, add the olive oil. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
Step 3
Remove the chicken from the skillet and set it aside. In the same skillet, add the sliced onion and minced garlic. Sauté for about 5 minutes until the onion is translucent.
Step 4
Add the chipotle peppers, diced tomatoes, and chicken broth to the skillet. Stir in the oregano, cumin, salt, and pepper.
Step 5
Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10 minutes to let the flavors combine.
Step 6
While the sauce simmers, shred the cooked chicken breasts using two forks.
Step 7
Add the shredded chicken back into the skillet with the sauce. Stir to coat the chicken and let it cook for an additional 5 minutes.
Step 8
Taste and adjust seasoning if needed.
Step 9
Serve the keto chicken tinga hot, garnished with sliced avocado, fresh cilantro, and lime wedges on the side. Enjoy!
Nutrition Facts
| Serving size | (1832.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1840.2 |
| Total Fat 78.0g | 0% |
| Saturated Fat 14.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 578.3mg | 0% |
| Sodium 2987.2mg | 0% |
| Total Carbohydrate 60.5g | 0% |
| Dietary Fiber 26.3g | 0% |
| Total Sugars 20.6g | |
| Protein 226.0g | 0% |
| Vitamin D 6.8IU | 0% |
| Calcium 392.5mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 4044.6mg | 0% |
Source of Calories