Chicken Tinga Bowls with Creamy Avocado and Black Beans

Tender shredded chicken simmered in a smoky, rich chipotle-tomato sauce, served over fluffy rice and black beans, finished with fresh avocado, pickled onions, and savory Cotija cheese.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 3
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.92/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• spicy
• savory
• healthy
• crowd-pleaser

Ingredients

• 1 pound chicken breast (boneless, skinless)
• 1 tablespoon olive oil
• 1 yellow onion (medium, thinly sliced)
• 3 clove garlic (minced)
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1 chipotle pepper in adobo sauce (minced)
• 0.5 cup chicken broth
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 1 bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup white rice (uncooked)
• 2 cup water
• 1 can black beans (15 ounce, rinsed and drained)
• 1 avocado (large, sliced or diced)
• 0.25 cup Cotija cheese (crumbled)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Cook the chicken: Place the boneless, skinless chicken breast in a medium pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, shred with two forks, and set aside. Reserve 1/2 cup of the cooking liquid.
2. While chicken cooks, prepare rice: Combine 1 cup uncooked white rice and 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Fluff with a fork and set aside.
3. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced yellow onion and cook until softened and translucent, about 5-7 minutes.
4. Add the 3 minced cloves of garlic to the skillet and cook for 1 minute until fragrant.
5. Stir in the 1 can diced tomatoes (undrained), minced chipotle pepper in adobo sauce, 1/2 cup chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
6. Add the shredded chicken to the sauce, stir to combine, and simmer for 10-15 minutes, allowing the flavors to meld. If the sauce is too thick, add a little of the reserved chicken cooking liquid.
7. To assemble the bowls, divide the cooked white rice into three bowls. Top with a portion of the chicken tinga, some rinsed and drained black beans, sliced or diced avocado, and crumbled Cotija cheese, if using. Garnish with chopped fresh cilantro, if desired.

Notes

This dish is fantastic for meal prep! The chicken tinga reheats beautifully, making it perfect for lunches throughout the week. If you prefer a richer flavor, you can use boneless, skinless chicken thighs instead of breasts.

Nutrition (per serving)

• Calories: 670
• Protein: 58 g
• Carbohydrates: 70 g
• Fat: 19 g
• Fiber: 12 g
• Sodium: 1250 mg
• Saturated Fat: 5 g
• Sugar: 8 g
• Cholesterol: 130 mg