Bold Flavour. Zero Fuss. One Fork.
Let’s be honest—sometimes we just want dinner that slaps. You know what I mean. Something smoky, spicy, saucy and borderline messy, without the 12-step cooking process or an avalanche of dishes. This Chicken Tinga Bowl? It’s that meal. Full stop.
I first threw this together on a weeknight when I was low on time, lower on patience, and dangerously close to ordering something deeply beige. Instead, I grabbed some leftover roast chicken, stirred up a smoky chipotle-tomato sauce, and dumped it over rice with black beans and a few fridge bits pretending to be toppings. The result? Dinner MVP. And now it’s in regular rotation.
If you’ve got one pan, one bowl, and about 20 minutes, this Mexican-inspired bowl of joy is about to become your spicy little secret.
🥄 Why You’ll Love It
- Solo-portion = no waste, no temptation to eat four servings “because it’s there”
- Made with supermarket staples (including that chipotle tin that’s been haunting your pantry)
- Loaded with protein, fibre, and fiery tomato flavour
- One pan, one bowl, no blender, no rice cooker—just vibes
🛒 Ingredients (For One)
For the Chicken Tinga
- 1 tsp olive oil
- ¼ small brown onion, finely sliced
- 1 garlic clove, minced
- 1 chipotle in adobo (or 1 tsp chipotle paste)
- 1 tbsp tomato paste
- ⅓ cup tinned crushed tomatoes
- ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt & pepper to taste
- ½ cup cooked, shredded chicken (leftover roast chook = gold)
- Optional: splash of water or chicken stock if sauce gets clingy
For the Bowl
- ½ cup cooked brown rice or quinoa
- ¼ cup tinned black beans, drained & rinsed
- Juice of ½ lime
- Pinch of salt
Optional Toppings (Go nuts)
- ¼ avocado, sliced
- A few coriander sprigs
- Dollop of Greek yoghurt or sour cream
- Crumbled feta or tasty cheese
- Red onion slivers or pickled onions
- Crushed tortilla chips if it’s a Thursday and you’re feeling wild
🧑🍳 Instructions
- Sauté & Soften
Heat olive oil in a small non-stick pan over medium heat. Add the sliced onion and sauté for 2–3 mins until soft and lightly golden. Add garlic and cook for 30 seconds more. - Get Saucy
Stir in chipotle, tomato paste, crushed tomatoes, cumin, paprika, oregano, and a pinch of salt and pepper. Let that bubble away for 3–5 mins until it thickens a bit. Add a splash of water if it looks like it’s about to stick. - Add the Chicken
Toss in your shredded chicken and stir to coat. Let it simmer gently for 2–3 mins until everything’s glossy and steamy. Taste and tweak seasoning as needed. - Build the Base
While that simmers, heat your rice and black beans (90-second microwave sachets for the win). Squeeze over the lime juice, sprinkle with a bit of salt, and fluff it all up with a fork. - Assemble & Admire
Scoop the rice + bean mix into a bowl. Top with that glorious tinga chicken. Add toppings like you’re auditioning for MasterChef. Eat immediately with a smug grin.
🧠 Smart Swaps & Tips
- No chipotle? Sub with smoked paprika and a dash of Tabasco. It won’t be exactly the same, but it’ll still taste like a holiday.
- Low-carb version? Skip the rice, double the beans and avocado.
- Vegetarian version? Sub shredded chicken with mushrooms, lentils or jackfruit.
- Leftovers? Use leftover tinga on toast, in a wrap, or on top of eggs tomorrow. Minimal ingredients, max flex.
🔁 Storage & Reheating
- Tinga sauce: Keeps 2–3 days in the fridge in an airtight container
- Reheating: Add a splash of water and reheat gently in the pan or microwave
- Don’t freeze: The sauce texture gets weird, and weird isn’t dinner party material (even for one)
🎉 Solo Fiesta Suggestions
Planning a theme night? Throw on a Latin Spotify playlist, sip a lime soda or a cheeky marg, and pretend you’re eating this bowl under the fairy lights of a rooftop taqueria. Bonus points for wearing socks with cactus prints.
💬 Let’s Talk Tinga
Tried this recipe? Tell us in the comments what toppings you went wild with—or which song you salsa’d to while cooking it. Sharing is caring (unless we’re talking portion sizes).
Like what you’re eating? Subscribe to Plan4One for more single-serve goodness, from spicy weeknight dinners to sweet no-sharing desserts. No meal prep marathons. No food waste guilt. Just real food for real solo life.
