Description
These Sheet Pan Chicken Tinga Bowls are an easy, smoky, and meal-prep friendly dish featuring tender chicken thighs roasted with colorful vegetables and a flavorful chipotle tomato sauce. Perfect for a wholesome weeknight dinner or batch cooking for the week, these bowls are served with your choice of rice or cauliflower rice and topped with fresh avocado, lime, cilantro, and pickled onions for a vibrant finish.
Ingredients
Scale
Protein and Vegetables
- 1.5 lbs boneless, skinless chicken thighs
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
Spices and Sauce
- 2 tbsp olive oil
- Salt & pepper to taste
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 can (14 oz) fire-roasted tomatoes
- 2 chipotle peppers in adobo + 1 tbsp adobo sauce
- 2 garlic cloves
- 1 tbsp apple cider vinegar
- 1 tsp oregano
To Serve
- Cooked rice, quinoa, or cauliflower rice
- Toppings: avocado, lime wedges, cilantro, pickled onions
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare Tinga Sauce: In a blender, combine the fire-roasted tomatoes, chipotle peppers in adobo along with 1 tablespoon of adobo sauce, garlic cloves, apple cider vinegar, and oregano. Blend until smooth to create a smoky Tinga sauce.
- Toss Chicken and Arrange on Sheet Pan: Mix the chicken thighs with half of the prepared Tinga sauce to coat well. Place the chicken on a sheet pan. Arrange the sliced red bell pepper, red onion, and zucchini around the chicken. Drizzle everything with olive oil, then sprinkle cumin, smoked paprika, salt, and pepper evenly over the top.
- Roast: Roast the chicken and vegetables in the preheated oven for 25 to 30 minutes, flipping everything halfway through cooking to ensure even browning. The chicken should be fully cooked and vegetables tender.
- Assemble Bowls: Slice the roasted chicken thighs. Assemble bowls by layering cooked rice, quinoa, or cauliflower rice, topped with the roasted vegetables and sliced chicken. Drizzle with the remaining Tinga sauce.
- Add Toppings and Serve: Finish by adding your choice of fresh toppings such as avocado slices, lime wedges, cilantro, and pickled onions to add brightness and texture to the bowl. Serve warm and enjoy!
Notes
- Chicken thighs are preferred for juiciness, but you can substitute with chicken breasts if desired.
- The chipotle peppers add smoky heat; adjust quantity to your spice tolerance.
- For a lower-carb option, serve with cauliflower rice instead of traditional rice or quinoa.
- This dish is excellent for meal prep and stores well in the refrigerator for up to 4 days.
- Make extra Tinga sauce to use as a flavorful dip or drizzle on other dishes.
