Chicken Tinga style bowls

365 Cal per bowl Protein 42.4g Fat 9.6g Carbs 54.9g SERVES 2 TAKES 20 minutes This used t o be m y go-to office lunch because not only does it taste good hot, but it also tastes good cold, which is perfect if work microwaves give you the ick. The chicken is seriously tasty and super versatile i n wraps o r sandwiches if you don't want rice. Prep ahead of time and keep i n the fridge for a few days.

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Step 1

In a bowl, add the chicken, cumin, In a bowl, add the chicken, cumin, smoked paprika a n d oregano and mix well to combine. Spray a frying pan with low calorie cooking spray and fry the chicken over a medium heat for 10 minutes until cooked through.

Step 2

Remove the chicken from the pan and add the garlic purée and sliced onion.While that cooks, shred the chicken using 2 forks.

Step 3

Add the chicken stock to a measuring jug and stir through the tomato purée.

Step 4

Return the chicken to the pan, add the chicken stock mixture and the chipotle paste (reduce to half the amount if sensitive to spice) and simmer for 5 minutes.

Step 5

Mix together all the ingredients for the sauce and set to one side.

Step 6

Microwave the rice according to the packet instructions. Divide the rice between 2 bowls and top with the chicken, then the cheese, tomato, red pepper and lettuce. Drizzle over t h e sauce a n d garnish with the coriander.

Step 7

If prepping ahead of time, I recommend adding the lettuce no more than a day ahead of serving.