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Chicken Tinga Bowl
Fernanda Chacón

Vida Sana 7-Day Body Reboot

Fernanda Chacón
Nutritionist and founder of "Cook & Move for Success"

Serves: 4 | Calories: 351


    Chicken Tinga:

  • 2 cups onion, julienned
  • ¼ cup chicken consommé
  • 5 garlic cloves, finely chopped
  • 42 oz. canned unseasoned tomatoes
  • 2 cups cooked chicken, shredded
  • 4 chipotle chiles, crushed
  • 2 bay leaves

    Pico de gallo:

  • 1 ½ tomato, chopped in squares
  • 1 cup onion, chopped in squares
  • ½ cup cilantro, finely chopped
  • ¼ tsp. salt
  • Pepper to taste
  • Juice from 1 large lemon

to Serve

  • 8 butter lettuce leaves (2 leaves per portion)
  • 4 tbsp. cotija cheese (1 tbsp per portion)
  • Cilantro to taste
  • 8 avocado slices (2 slices per portion)



Pico de gallo:

  1. Add all Pico de Gallo ingredients in a bowl and stir well.
  2. Keep the Pico de Gallo in the fridge until serving.

Chicken Tinga:

  1. Preheat the Vida Sana 14” Skillet on medium heat.
  2. Once it passes the water test, add the onion and chicken consommé.
  3. Saute the onions for 1 minute, then add the garlic and the tomato. Stir well. Cook for one minute.
  4. Add the chicken, chipotle chile and bay leaves. Stir again.
  5. Cover the Skillet with the lid and turn the valve to the Steam-Seal position. Cook for 15 minutes.

Tinga Bowl:

  1. Once everything is ready to serve, cover the bottom of a deep bowl with the lettuce.
  2. Add one cup of tinga to the center, then ¼ cup Pico de Gallo, 1 tbsp. Cotija cheese and finish with the cilantro and two avocado slices per portion.
  3. Repeat the process with the remaining 3 portions.
Chicken Tinga Bowl

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