Sheet Pan Chicken Tinga Bowls.
This Sheet Pan Chicken Tinga Bowls recipe is bursting with smoky, spicy flavors and easy to make on just one pan—perfect for busy weeknights!
Servings: 4 servings
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 425°F (220°C). This high heat will help to caramelize the veggies and lock in the flavors of the chicken.
- In a mixing bowl, combine the boneless chicken with red enchilada sauce, chopped chipotle peppers, dried oregano, ground cumin, and salt. Mix well to ensure the chicken is fully coated in the flavorful sauce.
- While the chicken marinates, slice your bell peppers and yellow onion. These veggies will add color and crunch to your bowls.
- Spread the marinated chicken evenly across one side of the sheet pan. Add the sliced bell peppers and onions to the other side, ensuring everything is laid out in a single layer for even cooking.
- Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The veggies should be tender and slightly caramelized.
- While the chicken and veggies are roasting, prepare your rice according to package instructions. You can use any type of cooked rice—white, brown, or even cauliflower rice for a low-carb option.
- Once everything is cooked, remove the sheet pan from the oven. Chop the chicken into bite-sized pieces and mix it with the roasted veggies. In individual serving bowls, layer the cooked rice, followed by the chicken and veggie mixture.
- Top each bowl with shredded cheese, chopped avocados, jalapeños, fresh cilantro, and a squeeze of lime juice. Finish off with a dollop of yogurt or sour cream, and sprinkle with flaky salt to taste.
Equipment
- Sheet Pan
- Mixing Bowl
- Knife and cutting board
- Meat Thermometer
- Serving bowls
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- For a vegetarian version, substitute chicken with black beans or chickpeas.
- Prepare the chicken marinade and veggies the night before for easy meal prep.
- Adjust the number of chipotle peppers to control the spice level to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.