Description
Mexican-inspired Sheet Pan Chicken Tinga Bowls deliver a symphony of bold, zesty flavors that dance across your palate. Succulent chicken, smoky chipotle sauce, and fresh garnishes create a quick, satisfying meal perfect for busy weeknights when you crave authentic, hassle-free cuisine.
Ingredients
Scale
Protein:
- 1 1/2 pounds boneless chicken breasts or thighs
- 2–3 chipotle peppers in adobo (chopped)
Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 3/4 cup red enchilada sauce
Vegetables and Accompaniments:
- 2 bell peppers (sliced)
- 1 yellow onion (sliced)
- 3–4 cups cooked rice
- 1 cup shredded cheddar/cotija cheese
- yogurt/sour cream
- limes
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
- Heat oven to 425°F, preparing a large sheet pan for roasting.
- Combine chicken with olive oil, enchilada sauce, chipotle peppers, oregano, cumin, and salt, ensuring each piece is thoroughly coated.
- Spread bell peppers and onions on the same pan, drizzle with additional olive oil, and season with salt and pepper.
- Roast the entire pan for 20-25 minutes, allowing chicken to cook completely and vegetables to develop a slight char.
- Remove from oven and carefully shred chicken, mixing it with pan’s accumulated sauce and juices.
- While chicken roasts, quickly prepare fresh salsa by mixing ingredients and seasoning with salt.
- Assemble bowls by layering rice as a base, then topping with roasted chicken and vegetable mixture.
- Garnish each bowl with crumbled cheese, sliced avocado, and a generous dollop of zesty yogurt.
- Finish by squeezing fresh lime juice over the bowl and serving with warm tortillas or crispy chips.
Notes
- Customize heat levels by adjusting the number of chipotle peppers for spice-sensitive palates.
- Swap chicken with tofu or jackfruit for a vegetarian version that maintains the rich, smoky flavor profile.
- Prep vegetables in advance to reduce overall cooking time and streamline the meal preparation process.
- Use leftover chicken tinga for tacos, quesadillas, or as a protein-packed salad topping for maximum meal versatility.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 90 mg