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Chicken Tinga Bowl

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • 1 Tbsp. vegetable oil
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  • 1 Tbsp. dried oregano leaves
  • 2 tsp. chipotle chile powder
  • 1 package (8 oz.) white mushrooms
  • 1 medium onion
  • 1 Tbsp. chopped garlic
  • 1 can (14.5 oz.) no salt added diced tomatoes
  • 1/4 cup fresh cilantro leaves
  • 3 cups hot cooked white rice
  • 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cut chicken into thin slices. Add to skillet and cook 2 minutes. Stir in Knorr® Tomato Bouillon with Chicken flavor, oregano, and chipotle powder and cook 1 minute.
  • 2 While chicken is cooking, slice mushrooms and onion. Add to skillet with chopped garlic and diced tomatoes. Stir to combine. Bring to a boil; reduce heat cover and simmer until chicken is thoroughly cooked, about 5 minutes.
  • 3 Stir in chopped cilantro and serve over rice.