NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

1 tbsp chipotle peppers in adobo sauce

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cup cauliflower rice

1 tbsp lime juice

1 tbsp cilantro

0.13 whole avocado

PREPARATION

• 1

  Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred finely using two forks.

• 2

  Heat half of the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 3

  Stir in the tomato puree, chipotle peppers, dried oregano, sea salt, and black pepper, allowing the sauce to simmer for 5 minutes.

• 4

  Fold the shredded chicken into the smoky tomato sauce and toss until the meat is thoroughly coated and heated through.

• 5

  In a separate pan, sauté the cauliflower rice with the remaining olive oil and lime juice for 4-5 minutes until tender.

• 6

  Plate the zesty cauliflower rice and top with the chicken tinga, finishing with fresh cilantro and sliced avocado.