Whole30 Chicken Tinga

Transform your mealtime with this vibrant and smoky Whole30 Chicken Tinga recipe, a perfect blend of bold flavors and clean eating. Tender shredded chicken is simmered in a rich, spiced tomato-chipotle sauce infused with garlic, cumin, and oregano for an irresistibly savory bite. This one-pan recipe is not only Whole30-compliant but also quick and easy, with just 15 minutes of prep and a total cook time of 35 minutes, making it ideal for weeknight dinners or meal prep. Serve it in crisp lettuce wraps, over fluffy cauliflower rice, or as a protein-packed filling for your favorite Whole30-approved meals. Topped with fresh cilantro and a squeeze of lime, this dish is a flavor-packed solution for healthy eating without sacrifice.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion
• 3 large garlic cloves
• 1 14-ounce can diced tomatoes
• 2 peppers chipotle peppers in adobo sauce
• 1 cup chicken broth
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 bay leaf
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro

Directions

Step 1

Begin by prepping the chicken breasts. Use a sharp knife to trim any excess fat from the breasts, then set them aside.

Step 2

In a deep skillet or dutch oven, heat the olive oil over medium heat.

Step 3

While the oil is heating, dice the onion and mince the garlic cloves.

Step 4

Add the diced onion to the skillet, sautéing for about 5 minutes or until the onion becomes translucent.

Step 5

Add the minced garlic to the skillet and sauté for an additional minute, ensuring the garlic does not burn.

Step 6

Stir in the can of diced tomatoes along with the chipotle peppers, using a wooden spoon to slightly break up the peppers.

Step 7

Pour in the chicken broth and add the cumin, oregano, salt, pepper, and the bay leaf. Stir to combine all ingredients.

Step 8

Add the whole chicken breasts to the skillet and ensure they are submerged in the sauce.

Step 9

Bring the mixture to a gentle simmer, then cover the skillet and let the chicken cook for about 20 minutes, or until fully cooked through.

Step 10

Once the chicken is cooked, remove it from the skillet and place it on a plate. Shred the chicken using two forks.

Step 11

Return the shredded chicken to the skillet. Stir well to coat all pieces in the tinga sauce. Simmer uncovered for an additional 5 minutes to allow flavours to meld.

Step 12

Remove from heat and discard the bay leaf.

Step 13

Just before serving, stir in the lime juice and sprinkle with fresh chopped cilantro.

Step 14

Serve the chicken tinga in lettuce wraps, over cauliflower rice, or use as a filling for any favourite Whole30-compliant dish.

Nutrition Facts

Serving size	(1342.0g)

Amount per serving	% Daily Value*
Calories	1151.9

Total Fat 45.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 340mg	0%
Sodium 3943.3mg	0%
Total Carbohydrate 49.2g	0%
Dietary Fiber 13.0g	0%
Total Sugars 20.0g
Protein 136.1g	0%

Vitamin D 20IU	0%
Calcium 342.6mg	0%
Iron 11.4mg	0%
Potassium 2614.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 47.2%

Carbs: 17.0%