Sheet Pan Chicken Tinga Bowls
Smoky chipotle chicken tinga bowls that work perfectly for meal prep or a quick weeknight dinner.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
Calories
340/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 1 lb boneless skinless chicken thighs
- 3 whole bell peppers
- 2 tbsp olive oil
- 1 tbsp olive oil
- 0.5 whole onion
- 2 cloves garlic
- 2 whole chipotle peppers in adobo
- 1 tsp dried oregano
- 1 tsp ground cumin
- 14 oz crushed fire-roasted tomatoes
- 2 cup rice or quinoa
Roast Chicken and Peppers
Heat oven to 425 degrees Fahrenheit. Pat chicken thighs dry and arrange on a sheet pan with sliced bell peppers. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread in a single layer and roast until the chicken is cooked through.
Make Tinga Sauce
While the chicken roasts, heat olive oil in a skillet over medium heat. Saute chopped onion, garlic, chipotle peppers in adobo, dried oregano, and cumin until softened, about 10 minutes. Add crushed fire-roasted tomatoes and salt. Simmer for 10 more minutes, then blend until smooth.
Shred and Combine
Remove the chicken from the oven and shred it with two forks. Toss the shredded chicken and roasted peppers with the tinga sauce.
Build Bowls
Serve the tinga chicken over cooked rice, quinoa, or in tortillas. Add black beans, avocado, or your preferred toppings.
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Open in AppTips & Variations
- Fire-roasted tomatoes add a smoky depth that pairs perfectly with the chipotle.
- Make a double batch of the sauce and freeze half for future dinners.
Frequently Asked Questions
- How spicy is this?
- Moderately spicy. Use one chipotle pepper for milder heat, or three for more kick.
- Can I freeze the tinga?
- Yes, the shredded chicken in sauce freezes beautifully for up to 3 months.
Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.
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