Chicken Tinga Bowl
Serves
4
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tbsp olive oil
salt & pepper
4 servings Slow-Cooker Chicken Tinga (see original recipe)
14 oz (400 g) cooked quinoa
14 oz (400 g) can black beans in sauce
4 tbsp cilantro, chopped
1 lime, cut into wedges
Nutrition
(Per Serving)
Calories
545
Fats
15 g
Protein
47 g
Carbs
57 g
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the bell peppers on a baking sheet, then toss with olive oil and season with salt and pepper. Place in the hot oven to roast for 30 minutes.
- In the meantime, heat up the Slow-Cooker Chicken Tinga and cook your quinoa.
- Serve the chicken with the roasted peppers, quinoa, and black beans. Garnish with cilantro and serve with lime wedges.