Chipotle seasoned chicken roasted on a sheet pan with peppers and onions and served bowl style with rice, chunky avocado salsa (yummy), cheese, and chips on the side for scooping everything up! These colorful chicken Tinga bowls are the simplest dinner to make and come together in under 45 minutes.
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/cotija cheese
yogurt/sour cream + limes, for serving
Chunky Avocado Salsa:
2-3 avocados, chopped
1 jalapeño, seeded if desired, and chopped
1/2 cup fresh cilantro, chopped
1/4 cup lime juice
flaky salt
Instructions:
1. Preheat the oven to 425° F.
2. On a baking sheet, toss the chicken with 2 tablespoons olive oil, enchilada sauce, chipotle peppers, oregano, cumin, and salt.
3. Add the bell peppers, onion, and 1 tablespoon olive oil. Season with salt and pepper and toss. Arrange everything evenly on the pan. Bake for 20-25 minutes or until the chicken is cooked and the peppers begin to char.
4. Shred the chicken and toss with the sauce on the pan.
5. Meanwhile, make the salsa. Toss all ingredients in a bowl and season with salt.
6. Serve the chicken and peppers over bowls of rice. Top the chicken with cheese and avocado. Add a dollop of yogurt + zest, and squeeze the limes over each bowl. Enjoy with warmed tortillas or chips. YUM!
Sheet Pan Chicken Tinga Bowls
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/cotija cheese
- yogurt/sour cream + limes for serving
- Chunky Avocado Salsa:
- 2-3 avocados chopped
- 1 jalapeño seeded if desired, and chopped
- 1/2 cup fresh cilantro chopped
- 1/4 cup lime juice
- flaky salt
Instructions
- Preheat the oven to 425° F.
- On a baking sheet, toss the chicken with 2 tablespoons olive oil, enchilada sauce, chipotle peppers, oregano, cumin, and salt.
- Add the bell peppers, onion, and 1 tablespoon olive oil. Season with salt and pepper and toss. Arrange everything evenly on the pan. Bake for 20-25 minutes or until the chicken is cooked and the peppers begin to char.
- Shred the chicken and toss with the sauce on the pan.
- Meanwhile, make the salsa. Toss all ingredients in a bowl and season with salt.
- Serve the chicken and peppers over bowls of rice. Top the chicken with cheese and avocado. Add a dollop of yogurt + zest and squeeze the limes over each bowl. Enjoy with warmed tortillas or chips. YUM!
