Chopt Chicken Tinga Bowl Recipe


The Chopt Chicken Tinga Bowl is a delicious and flavorful dish that combines tender chicken tinga with a variety of fresh and vibrant ingredients. This bowl is perfect for a quick and easy weeknight dinner or a satisfying lunch. The chicken tinga is made with a smoky and spicy tomato sauce, which adds a delicious kick to the dish. With a prep time of 15 minutes and a cook time of 30 minutes, this recipe is sure to become a favorite in your household.


  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 cups cooked brown rice
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 avocado, sliced
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving


  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
  2. Add the diced tomatoes, minced chipotle peppers, dried oregano, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine.
  3. Place the chicken breasts in the skillet and spoon the tomato mixture over them. Cover the skillet and let the chicken cook for about 20 minutes, or until it is cooked through and tender.
  4. Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir it into the tomato mixture. Cook for an additional