Chicken Tinga Bowl

Chicken Tinga Bowl

Cooking Time20 mins Makes 6 servings
Nutritional Information

Calories

300 (1 serving)

Total Fat

6g (1 serving)

Saturated Fat

1g (1 serving)

Cholesterol

85mg (1 serving)

Sodium

550mg (1 serving)

Total Carbs

30g (1 serving)

Dietary Fiber

2g (1 serving)

Sugars

4g (1 serving)

Protein

29g (1 serving)

Calcium

48mg (1 serving)

Iron

2mg (1 serving)

Potassium

609mg (1 serving)

Ingredients List
  1. 1 Tbsp. vegetable oil
  2. 1 1/2 lbs. boneless, skinless chicken breasts
  3. 1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  4. 1 Tbsp. dried oregano leaves
  5. 2 tsp. chipotle chile powder
  6. 1 package (8 oz.) white mushrooms
  7. 1 medium onion
  8. 1 Tbsp. chopped garlic
  9. 1 can (14.5 oz.) no salt added diced tomatoes
  10. 1/4 cup fresh cilantro leaves
  11. 3 cups hot cooked white rice

Directions

Email | Print

1. Heat oil in 12-inch nonstick skillet over medium-high heat. Cut chicken into thin slices. Add to skillet and cook 2 minutes. Stir in Knorr® Tomato Bouillon with Chicken flavor, oregano, and chipotle powder and cook 1 minute.

2. While chicken is cooking, slice mushrooms and onion. Add to skillet with chopped garlic and diced tomatoes. Stir to combine. Bring to a boil; reduce heat cover and simmer until chicken is thoroughly cooked, about 5 minutes.

3. Stir in chopped cilantro and serve over rice.