Keto Tinga de Pollo

Keto Tinga de Pollo combines the rich, smoky flavors of traditional Mexican tinga with a low-carb twist, using zucchini noodles instead of pasta. This dish is both satisfying and healthy, perfect for a keto lifestyle.

Ingredients

• Chicken breast - 300 grams
• Zucchini - 2 medium (about 300 grams total)
• Olive oil - 2 tablespoons
• Onion - 1 small, sliced
• Garlic - 2 cloves, minced
• Chipotle peppers in adobo sauce - 2 peppers, chopped
• Tomato sauce - 200 grams
• Chicken broth - 100 ml
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. 1. Begin by spiralizing the zucchini into noodles and set aside.
2. 2. In a large skillet, heat the olive oil over medium heat and add the sliced onion. Sauté until translucent, about 3-4 minutes.
3. 3. Add the minced garlic and continue to sauté for another minute until fragrant.
4. 4. Add the chicken breast to the skillet and cook until browned on all sides, about 5-7 minutes.
5. 5. Stir in the chopped chipotle peppers, tomato sauce, chicken broth, cumin, oregano, salt, and black pepper. Bring to a simmer.
6. 6. Reduce the heat to low, cover, and let it cook for about 15 minutes until the chicken is cooked through.
7. 7. Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and mix well with the sauce.
8. 8. In a separate pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender. Season with a little salt and pepper.
9. 9. To serve, place the zucchini noodles on a plate and top with the Tinga de Pollo. Garnish with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 45 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 100 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in protein, which supports muscle maintenance and repair.

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