Sheet Pan Chicken Tinga Bowls.
These Sheet Pan Chicken Tinga Bowls are bursting with smoky, spicy flavor and colorful veggies—perfect for an easy, vibrant weeknight dinner!
Equipment
- Sheet Pan
- Parchment Paper
- Mixing Bowls
- Knife
- Cutting Board
- Meat Thermometer
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs
- 3/4 cup red enchilada sauce
- 2-3 chipotle peppers in adobo chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 bell peppers sliced
- 1 yellow onion sliced
- 3-4 cups cooked rice
- 1 cup shredded cheddar or cotija cheese
- Yogurt or sour cream for serving
- 2-3 avocados chopped
- 1 jalapeño seeded if desired, and chopped
- 1/2 cup fresh cilantro chopped
- 1/4 cup lime juice
- Flaky salt to taste
Instructions
- Preheat your oven to 400°F (200°C). This high heat will help caramelize the chicken and vegetables beautifully.
- In a mixing bowl, combine the red enchilada sauce, chopped chipotle peppers, dried oregano, ground cumin, and salt. Mix well to create a flavorful marinade.
- Add the boneless chicken breasts or thighs to the marinade, making sure they are well coated. Allow them to marinate for at least 15 minutes. If you have time, marinate for up to an hour for even more flavor.
- While the chicken is marinating, slice the bell peppers and yellow onion into thin strips. This will help them cook evenly and quickly in the oven.
- Line your sheet pan with parchment paper for easy cleanup. Place the marinated chicken in the center of the pan, and arrange the sliced bell peppers and onion around it. Drizzle with a little olive oil and sprinkle with salt.
- Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized.
- While the chicken and veggies are roasting, prepare your rice according to the package instructions. You can use any type of rice you prefer, such as white, brown, or even cauliflower rice for a low-carb option.
- Once the chicken is cooked through, remove the sheet pan from the oven. Let the chicken rest for a few minutes, then shred it using two forks. Mix it with the roasted veggies for a wonderful blend of flavors.
- Now it’s time to build your bowls! Start with a base of cooked rice, then top it with the chicken and vegetable mixture. Add chopped avocados, fresh cilantro, jalapeño, and a sprinkle of shredded cheese. Drizzle with lime juice and add a dollop of yogurt or sour cream. Finish with a sprinkle of flaky salt for that extra pop of flavor.
Notes
- Use a meat thermometer to ensure the chicken is perfectly cooked and not overdone.
- Customize your bowls with different proteins like tofu or tempeh for a plant-based option.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.