Mediterranean Diet Chicken Tinga

Transform your weeknight dinners with this vibrant and healthy Mediterranean Diet Chicken Tinga recipe, a fusion of bold Mexican flavors and heart-healthy Mediterranean principles. Tender, shredded chicken is simmered in a smoky, spiced tomato-chipotle sauce made with aromatic garlic, onions, and extra virgin olive oil—perfect for health-conscious eaters. Served in crispy romaine lettuce leaves and topped with fresh cilantro and a bright squeeze of lemon juice, this gluten-free, low-carb, and low-sodium dish is as nutritious as it is delicious. Ready in just 50 minutes, this easy chicken tinga recipe makes for a light and satisfying meal that’s perfect for busy weeknights or meal prep.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large, boneless and skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 1 large, thinly sliced onion
• 3 minced garlic cloves
• 2 tablespoons chipotle peppers in adobo sauce
• 1 14-ounce can canned diced tomatoes
• 1 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup, chopped fresh cilantro
• 8 large romaine lettuce leaves
• 1 juiced lemon

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the sliced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the chipotle peppers in adobo sauce, canned diced tomatoes, chicken broth, oregano, cumin, salt, and black pepper to the skillet.

Step 5

Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to blend.

Step 6

While the sauce is simmering, season the chicken breasts with a pinch of salt and pepper.

Step 7

In a separate pan, sear the chicken breasts on both sides over medium-high heat until lightly browned, about 3 minutes per side.

Step 8

Transfer the chicken breasts to the skillet with the tomato and chipotle mixture, submerging them in the sauce.

Step 9

Cover the skillet and continue to cook on low heat for 20 minutes, or until the chicken is cooked through and tender.

Step 10

Remove the chicken from the skillet and shred it using two forks.

Step 11

Return the shredded chicken to the skillet, stirring to combine it with the sauce.

Step 12

Serve the chicken tinga in large romaine lettuce leaves, garnished with chopped cilantro and a squeeze of fresh lemon juice.

Nutrition Facts

Serving size	1455 grams (1455.0g)

Amount per serving	% Daily Value*
Calories	1252

Total Fat 57.30g	73%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 3.50g
Cholesterol 337mg	112%
Sodium 2336mg	102%
Total Carbohydrate 51.80g	19%
Dietary Fiber 15.60g	56%
Total Sugars 25.60g
Protein 134.70g	269%

Vitamin D 0IU	0%
Calcium 304mg	23%
Iron 9mg	52%
Potassium 1603mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 42.7%

Carbs: 16.4%