Tinga bowls are a delicious and nutritious way to enjoy Mexican-style flavors in one meal. They are filling, packed full of flavor, and they come together quickly with minimal effort. This Chicken Tinga Bowl is perfect for lunch or dinner when you’re short on time but want a hearty and healthy meal – plus it’s full of protein! Plus, this recipe uses pantry staples like black beans, and quinoa so you can have an amazing homemade dish without having to stop by the store. Read on for all the details about how to make this tasty dish!
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tbsp. olive oil
salt & pepper
4 servings Slow-Cooker Chicken Tinga (see recipe here)
14 oz. cooked quinoa
14 oz. can black beans in sauce
4 tbsp. cilantro, chopped
1 lime, wedges
How to Prepare
Preheat the oven to 425°F.
Arrange the bell peppers on a baking sheet, 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 cooked 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.