NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chicken thighs

1 tbsp Refried beans

1 tbsp Potato

1 tbsp Onion

1 tbsp Bell pepper

0.5 tsp Jalapeño

1 tbsp Tomato puree

0.25 tsp Cumin

0.25 tsp Smoked paprika

0.5 tsp Avocado oil

1 tsp Lime juice

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Finely dice the chicken thighs, potato, onion, and bell pepper into small, uniform pieces.

• 2

  Heat the avocado oil in a small non-stick skillet over medium heat.

• 3

  Add the diced chicken and potatoes to the skillet, sautéing until the chicken is browned and the potatoes are just tender.

• 4

  Stir in the onion, bell pepper, and jalapeño, cooking for another 2-3 minutes until the vegetables soften.

• 5

  Add the tomato puree, cumin, smoked paprika, sea salt, and black pepper to the pan, stirring to coat the ingredients.

• 6

  Reduce heat to low and simmer for 4-5 minutes until the sauce has thickened and the flavors are well combined.

• 7

  In a separate small dish, warm the refried beans until smooth and creamy.

• 8

  Spread the warm refried beans into the base of a small bowl and top with the chicken tinga and potato mixture.

• 9

  Drizzle with fresh lime juice just before serving.