Cook once and eat extremely well all week with a batch of Mexican-inspired Chicken Tinga. Save time prepping by serving it with Hy-Vee spiralized sweet potato noodles, zucchini noodles, or pre-riced cauliflower. It's also great tucked inside a tortilla or served in a lettuce wrap.

Chicken Tinga

Place tomatoes, peppers, onions, garlic, oregano, cinnamon, cloves, and cilantro in a blender; process until smooth. Season with salt and pepper, to taste.

Place chicken in a large resealable plastic bag pour blended sauce over chicken. Seal and marinate for 30 minutes or up to 8 hours.

During last 10 minutes of marinating, place a large skillet over medium heat; add oil. Add packages of spiralized sweet potatoes and cook until softened, about 7 to 10 minutes. Remove from pan, keep warm, and wipe out skillet.

In same skillet, add chicken and marinade. Cook over medium heat for 20 minutes, or until sauce has thickened and chicken reaches an internal temperature of 165 degrees. Remove chicken from pan and shred into large pieces. Add shredded chicken back to sauce and serve over sweet potato noodles. Garnish with fresh cilantro, if desired.

Shave 15 minutes off the prep time by using Hy-Vee Short Cuts Spiralized Sweet Potato Noodles—no washing the spiralizer, either. Look for them in the produce department.