Chicken Tinga Taco Skillet

• portions: 5 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

1 ½ tbsp avocado oil (divided)

1 medium yellow onion (sliced)

4 garlic cloves (peeled (no need to mince)

½ tbsp cumin

1 tsp oregano

1 tsp kosher salt

3 large roma tomatoes (quartered)

3-4 chipotle peppers in adobo (*)

1 tbsp adobo sauce (*)

1 cup chicken broth

1 tbsp honey (optional)

10 oz frozen cauliflower rice

1 can pinto beans (drained & rinsed (15oz)

1 lb shredded chicken breast (**)

5 corn tortillas (cut into strips)

1 cup shredded mexican blend cheese

chopped cilantro (optional, for garnish)

Instructions

Bring a large pan to medium heat. Once hot, add half of the avocado oil. Then, add onion and sauté, stirring occasionally, for about 5 minutes. Add garlic, oregano, cumin and salt and cook for 2 more minutes.

Remove onion mixture from pan and transfer it to your blender along with the Roma tomatoes, chipotle peppers, adobo sauce, chicken broth and honey. Blend until smooth. Make sure to taste it and add more chipotle peppers or adobo sauce if you prefer it spicier! Set aside.

Return pan to medium heat. Add the remaining half of the avocado oil. Then, add cauliflower rice and sauté, stirring occasionally, for about 5 minutes.

Add in the pinto beans, shredded chicken and tinga sauce (from the blender). Stir to combine. Reduce heat to medium-low and let it simmer, uncovered, for about 5 minutes. Taste and adjust salt to your preference.

Next, gently stir in the tortilla strips. Then, sprinkle the shredded cheese evenly over the top. Cover the pan with a lid and let cook until the cheese is fully melted. Finally, garnish with chopped cilantro. Enoy!

Nutrition

• Calories: 387 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 11 g
• Cholestérol: 90 mg
• Sodium: 1492 mg
• Glucides Totaux: 24 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 7 g
• Protéines: 31 g