Healthy & High Protein Chicken Tinga Chilaquiles

• Author: Summer Montgomery
• Cook Time: 20 minutes 
• Prep Time: 10 minutes
• Total Time: 30 minutes
• Servings: 2 

Ingredients

Slow Cooked Chicken

• 1 pound chicken breast
• ½ tsp salt
• 1 tsp cumin
• 1 tsp onion flakes
• 1 tsp oregano
• 4 garlic cloves
• 3 chipotle peppers in adobo
• ¼ lime 
• 1 tomato, diced
• ¼ cup broth

Oven Baked waffle fries

• 1 sweet potato, waffle sliced
• 1 tsp olive oil
• ½ tsp salt

Cabbage Slaw

• 1/4 head of cabbage
• 1 carrot
• ¼ cup rice vinegar
• ¼ cilantro
• ¼ lime 
• Salt to taste

Instructions

1. Soak the sweet potato in a bowl of water for 30 minutes.
2. Preheat the oven to 400F. Dry the sweet potatoes with a paper towel and arrange on an oiled baking sheet (or use a silicon baking sheet). Bake in the oven until crispy for about 20 minutes.
3. Add all the ingredients for the slow cooked chicken to the Instant Pot. Cook on the “Pressure Cook” setting for 10 minutes. Once complete let the steam release for an additional 10 minutes. Switch InstaPot to “saute” mode and simmer chicken until most of the liquid is absorbed.   
4. In a medium mixing bowl shred the cabbage and carrot. Add in the rice vinegar, salt, and cilantro. Mix well.
5. Arrange potatoes on a plate, followed by slow cooked chicken, then cabbage slaw. 
6. Add salt and pepper to taste. Serve and enjoy!