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Chipotle Chicken
Made with organic 100%
free range chicken
Free-range organic chicken is ground and blended with zesty poblano salsa, garlic, and onion — plus roasted bell peppers and smoky chipotle spices — for a Southwest-inspired flavor excursion. Just add multi-colored veggies and your favorite accents from salsa to avocado for a satisfying meal.
Chipotle Chicken
Chipotle Chicken
INGREDIENTS: Organic Chicken, Garlic Purée, Poblano Salsa (Poblano Peppers, Green Onions, Cilantro, Garlic), Red Bell Peppers, Fire Roasted Onion, Seasoning (Sea Salt, Dehydrated Onion, Chipotle Pepper, White Pepper, Anaheim Chile Powder, Natural Oleoresin Paprika), Lime Juice Concentrate.
Chipotle Chicken
Made with organic 100%
free range chicken
Free-range organic chicken is ground and blended with zesty poblano salsa, garlic, and onion — plus roasted bell peppers and smoky chipotle spices — for a Southwest-inspired flavor excursion. Just add multi-colored veggies and your favorite accents from salsa to avocado for a satisfying meal.
INGREDIENTS: Organic Chicken, Garlic Purée, Poblano Salsa (Poblano Peppers, Green Onions, Cilantro, Garlic), Red Bell Peppers, Fire Roasted Onion, Seasoning (Sea Salt, Dehydrated Onion, Chipotle Pepper, White Pepper, Anaheim Chile Powder, Natural Oleoresin Paprika), Lime Juice Concentrate.
The Perfect Clean Keto Meal!
with Chipotle Chicken Patty
The Perfect Clean Keto Meal!
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The Perfect Clean Keto Meal!
with Chipotle Chicken Patty

Ingredients

 

  • For the salad:  
    • 2 Tribali Chipotle Chicken patties, cooked following the package instructions
    • 2 cups greens (spinach, arugula, kale)
    • 1/2 avocado, halved and pitted
    • 1/2 cup cherry tomatoes, halved
    • juice of half a lime
    • 1 tsp. cumin

    • For the dressing:
      • 1/4 cup mayo (no sugar added)
      • 1 tsp. lime juice
      • 1/4 tsp. chili powder
      • 1/4 tsp. smoked paprika
      • 1/4 tsp. chipotle powder
      • salt to taste

    Get ready to send your taste buds on a Southwest-inspired flavor excursion.  Using TRIBALÍ's free-range organic Chipotle Chicken Patties that are seasoned with zesty and smoky spices, this salad makes the perfect Clean Keto meal! 

     

    Directions

     

    1. Add the cherry tomatoes, juice from half a lime, and cumin to a small bowl. Stir to combine and set aside to let the flavors develop.
    2. Next, make the salad dressing. Combine all the ingredients into a small bowl and whisk thoroughly. Pro Tip: Be conservative with the chipotle powder, you can always add more. Taste the dressing and add more spices based on your preference.
    3. Assemble the salad. In a large salad bowl, add the greens. Top the greens with the Tribali Chipotle Chicken patties, cumin-spiced tomatoes, and half an avocado.
    4. Drizzle the salad dressing over the greens.
    5. Enjoy!! 

     Thank you Karissa @cleanketolifestyle

    Chipotle Chicken Avocado Toast
    with Chipotle Chicken Patty
    Chipotle Chicken Avocado Toast
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    Chipotle Chicken Avocado Toast
    with Chipotle Chicken Patty

    INGREDIENTS

    • 1 TRIBALÍ Chipotle Chicken Patty
    • 1 large egg
    • 1/2 medium avocado
    • 1/4 teaspoon salt
    • 1 pinch pepper
    • 1 pinch red pepper flake
    • 1 thick slice sourdough bread
    • 2 tablespoons finely chopped tomato
    • 1/2 tablespoon finely chopped red onion
    • 1/2 tablespoon finely chopped cilantro

    DIRECTIONS

    Step 1

    Slice avocado in half and scoop flesh into a small bowl. Add salt, pepper, and red pepper flake. Mash ingredients together with a fork. Set aside.

     Step 2

    Heat a pan under medium fire and coat with olive oil, avocado oil, or non-stick spray. Add patty to pan and cook on one side for 2-3 minutes. Flip patty and cook on other side. Crack egg onto pan, cook until desired doneness, add salt and pepper to taste. Toast bread.

     

    Step 3

    Assemble by adding mashed avocado mixture to bread. Add TRIBALÍ patty and then fried egg. Garnish with tomatoes, red onion, and cilantro.

    Chipotle Chicken & Sweet Potato Bowl
    with Chipotle Chicken Patty
    Chipotle Chicken & Sweet Potato Bowl
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    Chipotle Chicken & Sweet Potato Bowl
    with Chipotle Chicken Patty

    Ingredients

     

    • Sweet potatoes
    • Mixed Greens
    • Avocado
    • Chipotle Chicken patty
    • Cucumber
    • Red bell pepper
    • Cilantro Microgreens

    Directions

     

    Roast sweet potatoes at 400 degrees for 40 minutes. Flipping halfway through. Cook chipotle chicken patty according to instructions. Layer everything in the bowl!

    Chipotle Chicken Lettuce Burger with Sweet Potato Fries
    with Chipotle Chicken Patty
    Chipotle Chicken Lettuce Burger with Sweet Potato Fries
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    Chipotle Chicken Lettuce Burger with Sweet Potato Fries
    with Chipotle Chicken Patty

    Ingredients

     

    • Sweet potatoes
    • Tomato
    • Lettuce
    • Avocado
    • Chipotle Chicken Patty
    • Cilantro Microgreens

    Directions

     

    Roast sweet potatoes at 400 degrees for 40 minutes. Flipping halfway through. Cook chipotle chicken patty according to instructions. Layer everything in to make a lettuce sammy!

    TRIBALÍ Chipotle Chicken Lime Burgers
    with Chipotle Chicken Patty
    TRIBALÍ Chipotle Chicken Lime Burgers
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    TRIBALÍ Chipotle Chicken Lime Burgers
    with Chipotle Chicken Patty

    INGREDIENTS

    • 4 TRIBALÍ Chipotle Chicken Burgers
    • 1/4 cup Primal Kitchen Chipotle Lime Mayonnaise
    • 1 Large avocado
    • 1/4 cup chopped tomatoes
    • 1 tablespoon finely chopped red onion
    • 1/4 teaspoon salt
    • 1 pinch pepper
    • 2 teaspoons chili lime seasoning mix
    • 2 tablespoons lime juice
    • 4 brioche buns
    • romaine lettuce

    DIRECTIONS

    Step 1:
    Add chopped avocado, chopped tomatoes, chopped red onion, salt, pepper, chili
    lime seasoning, and lime juice to a small bowl. Toss to combine.


    Step 2:
    Cook TRIBALÍ patties in a grill pan or BBQ according to package directions and your
    preferred method.


    Step 3:
    Assemble burgers by adding 1 tablespoon of Primal Kitchen Chipotle Lime Mayo to
    the top of each bun, add TRIBALÍ chicken burger to bottom bun, top with 1-2
    tablespoons of the avocado mixture and romaine lettuce. Serve with sweet potato fries,
    vegetables of choice, or corn tortilla chips if desired.

    Chipotle Chicken Salad in Lettuce Wraps
    with Chipotle Chicken Patties
    Chipotle Chicken Salad in Lettuce Wraps
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    Chipotle Chicken Salad in Lettuce Wraps
    with Chipotle Chicken Patties

    INGREDIENTS

    • ½ cup clean mayonnaise
    • 1 tablespoon taco seasoning
    • Juice of one lime
    • 1 cup chopped tomatoes
    • ½ cup canned black beans, drained and rinsed
    • 4 Tribalí Chipotle Chicken Patties, cooked and chopped
    • Salt and pepper
    • Iceberg Lettuce

    DIRECTIONS

    Cook the 2 Tribalí Chipotle Chicken Patties following the package instructions. Chop them into bite sized pieces and set aside. In a large bowl combine mayonnaise with taco seasoning and lime juice and stir to combine. Season with salt to taste. Add in tomatoes, black beans and chopped chipotle chicken patties and toss to coat. Scoop into leaves of iceberg lettuce and eat like a taco!

    Chipotle Chicken Taco Frittata
    with Chipotle Chicken Patties
    Chipotle Chicken Taco Frittata
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    Chipotle Chicken Taco Frittata
    with Chipotle Chicken Patties

    INGREDIENTS

    • 2 Tribalí Chipotle Chicken Patties
    • 1 teaspoon avocado oil
    • ¼ cup chopped onions
    • ½ cup chopped kale
    • ½ cup chopped cherry tomatoes
    • 8 eggs
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon chili powder
    • 1/8 teaspoon cumin
    • dash of paprika
    • 1 tablespoon chopped cilantro
    • guacamole & salsa

    DIRECTIONS

    Cook the 2 Tribalí Chipotle Chicken Patties following the package instructions. Chop them into bite sized pieces and set aside.

     

    Place a small oven safe skillet (about 8 inches) over medium high heat. When the pan gets hot, add oil and onions. Let onions cook for about 2 minutes or until soft. Add cherry tomatoes to the pan and let cook for another minute or until slightly soft. Add chopped patties to the pan and stir to disperse.

     

    In a small bowl combine eggs, salt, pepper, garlic powder, chili powder, cumin and paprika. Whisk for about a minute until well combined.

     

    Turn broiler on high to get warm. Pour eggs into pan and stir just to evenly distribute ingredients in the pan. Let sit for about 3-4 minutes or until the bottom is set. You will be able to tell when you shake the handle and only the top giggles a little. Then place the pan in your oven under the broiler and let the top cook for about 1-2 minutes or until it is set. Keep an eye on it, this will happen fast! Then slide the frittata out onto a cutting board and slice into pieces like pizza. Top with cilantro, guacamole and salsa!

    Tex-Mex Salad with Chipotle Chicken
    with roasted sweet potatoes, fresh pico, and chili-lime dressing
    Tex-Mex Salad with Chipotle Chicken
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    Tex-Mex Salad with Chipotle Chicken
    with roasted sweet potatoes, fresh pico, and chili-lime dressing

    Ingredients

     

    • 4 Tribalí Chipotle Chicken patties
    • 2 medium sweet potatoes, cubed
    • avocado oil, for drizzling
    • 6 cups baby arugula
    • 2 cups shredded red cabbage
    • 1 serrano chile, thinly sliced
    • ¼ cup pepitas
    • 1 large avocado, pitted and diced into ½-inch cubes
    • lime slices, for serving
    • sea salt and freshly ground black pepper

     

    Chile-Lime Dressing

     

    • 2 tablespoons avocado oil
    • 1 garlic clove, minced
    • juice and zest of one lime
    • ½ teaspoon maple syrup
    • 1 teaspoon chile powder
    • sea salt and freshly ground black pepper

       

      Fresh Tomato Pico de Gallo

       

      • 2 medium tomatoes, diced
      • ¼ cup diced red onion
      • 1 small garlic clove, minced
      • ½ cup chopped cilantro
      • sea salt and freshly ground black pepper

    Method

     

    Preheat the oven to 425°F and line a baking sheet with parchment paper. Place sweet potatoes on the baking sheet, toss with a drizzle of avocado oil and a few pinches of salt and pepper, and spread evenly on the pan. Bake for 35 minutes or until golden brown around the edges.

     

    Make the Chile lime dressing: In a small bowl, whisk together the avocado oil, garlic, lime juice, maple syrup, chile powder and a pinch of salt and pepper. Set aside.

     

    Make the tomato pico de gallo: In a medium bowl, toss together the tomatoes, red onions, garlic, cilantro and a pinch of salt and pepper. Set aside.

     

    Cook the Tribalí Chipotle Chicken Patties according to package directions.

     

    In a large bowl combine the arugula, cabbage, jalapeños and sweet potatoes. Add half of the chili-lime dressing and toss. Add more dressing to taste.

     

    Assemble bowls with Chipotle Chicken patties and arugula salad. Top with pepitas and diced avocado, and serve with pico de gallo and lime slices.

     

    Serves 4

    Zippy Zucchini with Chipotle Chicken

    grilled with mushrooms and peppers plus fresh mango salsa

     

    Zippy Zucchini with Chipotle Chicken
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    Zippy Zucchini with Chipotle Chicken

    grilled with mushrooms and peppers plus fresh mango salsa

     

    Ingredients

     

    • 4 TRIBALÍ Chipotle Chicken Patties
    • 8 ounces baby bella mushrooms, sliced in half
    • 1 zucchini, sliced into ½ inch rounds
    • 1 red bell pepper, stem and ribbing removed, sliced into 1-inch pieces
    • 1 poblano pepper, stem and ribbing removed, sliced into 1-inch pieces
    • avocado oil, for drizzling
    • juice of ½ lime
    • lime slices, for serving
    • fresh parsley, for garnish
    • sea salt and freshly ground black pepper

     

    Mango Salsa

     

    • 1 ripe mango, diced
    • ¼ cup diced red onion
    • 1 small garlic clove, minced
    • ½ cup chopped cilantro
    • 1 small jalapeño, sliced (less if sensitive to spice)
    • juice and zest of 2 limes

    Method

     

    Make the Mango salsa: In a small bowl combine the mango, red onions, garlic, cilantro, jalapeño and lime juice and zest. Set aside.

     

    Heat a grill pan to high heat. In a large bowl, toss the mushrooms, zucchini, red pepper and poblano pepper with a drizzle of avocado oil and a few pinches of salt and pepper. Place onto the hot grill pan and let cook, without touching for 6 minutes. Use tongs to flip the vegetables and continue to cook for another 4 to 6 minutes or until the vegetables are tender and nice grill marks are formed. Remove from the heat and squeeze lime juice over the vegetables.

     

    Cook the TRIBALÍ Chipotle Chicken Patties according to package directions. If your grill pan is large enough, they can be cooked next to the vegetables.

     

    Assemble plates with Chipotle Chicken Patties and the grilled vegetables. Top with mango salsa and garnish with fresh parsley. Serve with lime slices.

     

    Serves 4