Sheet Pan Chicken Tinga Bowl

This Sheet Pan Chicken Tinga Bowl is a vibrant, smoky dish featuring tender chipotle-spiced chicken and roasted bell peppers served over a bed of fluffy white rice. Finished with a chunky, zesty avocado salsa, it is the perfect solution for easy weeknight dinners packed with bold Mexican-inspired flavors.

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The magic of this recipe comes from the high-heat roasting, which allows the chipotle in adobo and smoked paprika to caramelize on the chicken thighs and peppers. This creates a deep savory base that is perfectly countered by the cool lime and cilantro in the salsa.

Ingredients

• For the Chicken & Veggies
• 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium red onion, sliced
• 2 tbsp olive oil
• 2 tbsp chipotle in adobo sauce, chopped
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• For the Rice
• 1 cup (200 g) long-grain white rice
• 2 cups (480 ml) water
• 1/2 tsp salt
• For the Avocado Salsa
• 2 ripe avocados, diced
• 1 medium tomato, diced
• 1/4 cup (15 g) red onion, finely chopped
• 1/4 cup (5 g) fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• Juice of 1 lime
• 1/2 tsp salt
• To Serve
• Lime wedges
• Extra cilantro (optional)

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.

Step 2

In a large bowl, combine chicken pieces, bell peppers, and red onion. Drizzle with olive oil. Add chipotle in adobo, smoked paprika, cumin, oregano, garlic powder, salt, and black pepper. Toss well to coat evenly.

Step 3

Spread the chicken and veggie mixture evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway, until the chicken is cooked through and veggies are tender and slightly charred.

Step 4

While the chicken bakes, rinse the rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand (covered) for 5 minutes, then fluff with a fork.

Step 5

For the avocado salsa, combine diced avocados, tomato, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to combine.

Step 6

To assemble bowls, divide rice among 4 bowls. Top with roasted chicken and veggies. Spoon avocado salsa over each bowl. Garnish with lime wedges and extra cilantro as desired.

Zusatztipps für die Zubereitung

To ensure the best texture, use a large baking sheet so the ingredients aren't overcrowded; this allows them to roast rather than steam. Always check ingredient labels for potential cross-contamination, particularly with prepared sauces like chipotle in adobo.

Varianten und Anpassungen

You can easily substitute chicken breast for the thighs if you prefer a leaner meat. For a low-carb or alternative grain option, try serving the mixture over cauliflower rice or brown rice. If you enjoy extra spice, feel free to leave the seeds in the jalapeño or increase the amount of chipotle sauce.

Serviervorschläge

Serve these bowls warm, layered with the fluffy rice and topped generously with the fresh salsa. This dish pairs excellently with a crisp Mexican lager or a chilled glass of Sauvignon Blanc for a complete dining experience.

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This Sheet Pan Chicken Tinga Bowl brings the exciting flavors of a Mexican kitchen right to your table with minimal effort. Whether for a busy Tuesday night or a casual weekend lunch, it’s a meal that is as satisfying as it is simple.

Recipe Questions & Answers

→ Can I use chicken breast instead of thighs?

Yes, boneless skinless chicken breasts work well in this dish. Cut them into 1-inch pieces and reduce roasting time to 20-25 minutes to prevent drying out.

→ How spicy is this chipotle chicken tinga?

The heat level is moderate from the chipotle in adobo sauce. For more spice, leave jalapeño seeds in the salsa or add extra chipotle. For milder flavor, reduce chipotle to 1 tablespoon.

→ Can I meal prep these bowls?

Absolutely. Store cooked chicken, vegetables, and rice separately in airtight containers for up to 4 days. Keep the avocado salsa fresh by adding it just before serving.

→ What other toppings work well?

Sour cream, shredded cheese, pickled red onions, or crushed tortilla chips make excellent additions. A drizzle of Mexican crema or hot sauce adds extra richness.

→ Can I make this dairy-free?

This bowl is naturally dairy-free as written. The creamy element comes from ripe avocados in the salsa rather than cheese or sour cream.