Chicken Tinga Bowl

Shredded chicken simmered in a smoky chipotle-tomato tinga, served over rice with pickled onions and a little crema. Its even 430-calorie macro split with 36g protein makes it a well-rounded muscle-gain dinner rather than a cutting special.

Ingredients

• 160g chicken breast
• 1 can chopped tomatoes
• 1 chipotle in adobo, minced
• 1/2 onion, sliced
• 2/3 cup cooked rice
• 2 tbsp pickled red onions
• 1 tbsp light crema or yogurt
• 1 tsp oil

Instructions

1. Poach the chicken until cooked, then shred it.
2. Fry the onion, add tomatoes and chipotle, and simmer 10 minutes.
3. Fold the shredded chicken through the sauce.
4. Serve over rice with pickled onions and a drizzle of crema.