10.4g net carbs
🌶️ Mexican & Latin · Lunch or Dinner

Chicken tinga bowl

Shredded chicken in smoky chipotle and tomato, over cauliflower rice.

Tinga de pollo — cauliflower rice instead of rice and tortillas

30 min Easy Serves 2 More Mexican & Latin

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10.4gNet carbs
484Calories
14.3gTotal carbs
3.9gFibre

Macros are per serving, worked out from the weighed ingredients against USDA FoodData Central. Real results vary about 10% with the cut of meat and how heavy-handed you are with the butter.

Full nutrition per serving

484 kcal · 35.3 g fat · 28.6 g protein · 14.3 g total carbs · 3.9 g fibre

Contains dairy

We tag the recipe, not your brand of stock cube — always check the label.

Ingredients

Makes 2 servings · tick them off as you shop

Method

5 steps · 30 min

  1. Poach the chicken in salted water for 20 minutes, then shred it with two forks.
  2. Fry the onion in the oil until soft, add the tomatoes and a pinch of chipotle.
  3. Return the chicken and simmer for ten minutes until the sauce clings.
  4. Pulse the cauliflower in a processor and fry it dry for four minutes.
  5. Serve the tinga over the cauliflower with the soured cream on top.

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