Chicken Tinga Taco Bowls

with avocado crema

Happy Thursday, Practical Preppers! It’s the best day of the week- meal plan day! This week, ALL subscribers get the new recipe for these Chicken Tinga Taco Bowls. The saucy, flavorful chicken is so easy- just dump it all in a crockpot! The avocado crema is just *chef’s kiss*. I love that you can customize to your liking with whatever toppings you want.

For my paid subscribers- the meal plan for this week is sooo good with lots of my favorite recipes. A mix of refreshing, springy and comforting deliciousness. You’re going to love it.

Get your prep done in an hour! Scroll to the bottom for the PDF of the meal plan, recipes, and grocery list.

SAMPLE MEAL PLAN

Meal Plan- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!

Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!

THE RECIPE

Chicken Tinga Taco Bowls

Macros per serving:

370 cal, 12g fat, 38g carb, 5g fiber, 28g protein (I used 1.25lb chicken thighs, 75g cooked rice per serving, no other toppings)

Servings: 4 servings

Time: 3-8 hours in crockpot, 10 minutes of actual work

Tools:

• Crockpot

• Cutting board

• Knife

• Blender

Ingredients:

• 1-1.5 lb chicken thighs

• 3 cloves garlic, minced

• 1 can (14.5 oz) fire roasted crushed tomatoes

• 1/2-1 tbsp chipotle powder (depending how spicy you want it! I used about 3/4 tbsp)

• 1 tsp cumin

• 1 tsp salt

• Dash paprika

• Dash cinnamon

• 1 tbsp balsamic vinegar

• 1/2 onion

• 2 bell peppers

• 1/2 avocado

• 1/3 cup greek yogurt

• 1 handful of cilantro

• 1 tbsp lime juice

• 1 garlic clove

• 1/2 tsp salt

• Rice for serving

• Topping options: cilantro, shredded cabbage, avocado, cheese (shredded cheese, cotija, or queso fresco would all be yummy)

Instructions:

1. Add the chicken thighs, garlic, crushed tomatoes, chipotle powder, cumin, salt paprika, cinnamon, and balsamic vinegar to the crockpot. Cook on high for 3-4 hours or low for 6-8 hours.

2. Slice the bell peppers and onions. Add to the crockpot pot and stir.

3. Make the avocado crema. Add the Greek yogurt, avocado, cilantro, lime juice, garlic and salt to a blender. Blend until smooth.

4. When the chicken shreds easily, shred with two forks.

5. Serve with rice, crema and toppings of choice.

SUBSTITUTIONS

• Sub for fire roasted crushed tomatoes: regular crushed tomatoes will work

• Sub for chipotle powder: chili powder

• Dairy free: use guacamole as the topping instead of the crema

• Whole30: serve with cauliflower rice instead of rice and guacamole instead of the crema

LAZY VERSION

• Skip the crema and just serve with plain greek yogurt or sour cream as a topping instead!

• Use a microwave rice packet.

STORAGE

• Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep the toppings separate from the chicken and rice.

• Store the crema separately. I like using these containers.

REHEATING

• Remove the chicken and rice from your meal prep container and add to a bowl. Reheat for 1-2 minutes, stirring halfway through. Then add on the crema and any toppings.

REDUCE FOOD WASTE

• Leftover cilantro? Store it like a bouquet of flowers in a mason jar in your fridge.

• Leftover avocado? Add on as a topping! Or use for avocado toast for a snack.

• Leftover greek yogurt? Add it to a smoothie for a protein boost!

• Leftover onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.

GROCERY LIST

PRODUCE

• 4 cloves garlic

• 1/2 onion

• 2 bell peppers

• 1/2 avocado

• 1 handful of cilantro

• Topping options: cilantro, shredded cabbage, avocado

MEAT/DAIRY

• 1-1.5 lb chicken thighs

• 1/3 cup greek yogurt

• Topping option: cheese (shredded cheese, cotija, or queso fresco would all be yummy)

PANTRY

• 1 can (14.5 oz) fire roasted crushed tomatoes

• 1 tbsp balsamic vinegar

• 1 tbsp lime juice

• Rice for serving

SPICES/STAPLES

• 1/2-1 tbsp chipotle powder

• 1 tsp cumin

• 1.5 tsp salt

• Dash paprika

• Dash cinnamon

MACROS

Per serving, 4 servings total.

370 cal, 12g fat, 38g carb, 5g fiber, 28g protein

(I used 1.25lb chicken thighs, 75g cooked rice per serving, no other toppings)

If you want the PDF of the meal plan, all the recipes for the week and a complete grocery list, sign up as a paid subscriber!