Chicken Tinga Bowls
Ingredients
- 1½ cups shredded rotisserie chicken
- 1 (8-oz) pouch tinga cooking sauce
- 1 (8.5-oz) pouch microwavable quinoa and brown rice
- 3 cups angel hair slaw
- 1 cup canned black beans, rinsed and drained
- 1 avocado, sliced or chopped
- ¼ cup crumbled cotija cheese
- ¼ cup thinly sliced red onion
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook chicken and tinga sauce in a skillet over medium heat 5 minutes or until thoroughly heated, stirring occasionally.
- Meanwhile, microwave quinoa and rice according to package directions.
- Divide slaw, quinoa, chicken mixture, beans, and avocado among 4 bowls or to-go containers. Top with cheese, onion, and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
406
|
406
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 24 | 24 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 966 | 966 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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