Chicken Tinga with Guacamole

Ingredients

• Chicken Breast120 g
• Tomato1.5 count (195 g)
• Onion1/2 count (75 g)
• Jalapenos1 count (14 g)
• Cilantro1 tablespoon (3 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (3 ml)
• Avocado1/2 cup (75 g)

Instructions

1. 1

   Step 1

   Place the chicken in a pot of boiling water and boil for 12-15 minutes. Once done, shred.

2. 2

   Step 2

   Meanwhile, chop the onion and tomato. Set aside half of the onion and 1/2 of the tomato for the guacamole.

3. 3

   Step 3

   Heat the oil in a pan over medium heat.

4. 4

   Step 4

   Once heated, add the tomato with the onion and a pinch of salt. Stir-fry for about 5 minutes.

5. 5

   Step 5

   Add the shredded chicken, lower the heat and cover.

6. 6

   Step 6

   Cook for about 8-10 more minutes. You can add a little water or broth to make it juicier. Add salt and pepper to taste.

7. 7

   Step 7

   Separately, make the guacamole. Peel the avocado, cut into chunks and mash with a fork.

8. 8

   Step 8

   Chop the jalapeño and cilantro.

9. 9

   Step 9

   Mix the avocado with the remaining onion and tomato, jalapeno and cilantro. Season with lemon juice and salt and pepper to taste.

10. 10

    Step 10

    Serve the chicken tinga with guacamole on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Tinga with Guacamole can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.