Speedy Chicken Tinga Bowl

Speedy Chicken Tinga Bowl

with Spiced Veggies and Cilantro Rice

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Is there anything more comforting and delicious than saucy, smoky chicken tinga? We don't think so! We've skipped the taco this time and let it really shine in this easy-going rice bowl.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Pulled Chicken

2 tbsp

Mexican Seasoning

160 g

Sweet Bell Pepper

56 g

Onion, sliced

¾ cup

Parboiled Rice

½ cup

Marinara Sauce

¼ cup

Feta Cheese, crumbled


7 g


Not included in your delivery

1 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2594 kJ
Calories620 kcal
Fat15 g
Saturated Fat2.5 g
Carbohydrate75 g
Sugar10 g
Dietary Fiber5 g
Protein43 g
Cholesterol85 mg
Sodium1510 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
8x8" Baking Dish
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce.

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Core, then cut pepper into 1/2-inch slices. Roughly chop cilantro.


Add rice to the pot of boiling water. Reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 15-18 min.


While rice cooks, add chicken, marinara and half the Mexican Seasoning to a 8x8-inch baking dish (NOTE: Use a 9x13-inch baking dish for 4 ppl). Stir to combine. Broil in the bottom of oven until warmed through, 10-12 min.**


While chicken broils, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add remaining Mexican Seasoning and cook, stirring often, until fragrant, 30 sec. Remove pan from heat.


Fluff rice with a fork. Season with salt and stir in half the cilantro. Divide rice between bowls. Top with chicken tinga and spiced veggies. Sprinkle feta and remaining cilantro over top.