Sheet Pan Chicken Tinga Bowl

Bring the vibrant and smoky flavors of a Mexican cantina to your dinner table with this Sheet Pan Chicken Tinga Bowl. This dish features tender chicken thighs and colorful bell peppers tossed in a deep chipotle-spiced marinade, roasted until perfectly charred. Served over fluffy white rice and topped with a fresh, chunky avocado salsa, it is a wholesome, gluten-free meal that is perfect for busy weeknights.

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The beauty of this recipe lies in the contrast between the warm, spiced chicken and the cooling, zesty avocado salsa. Each bite is packed with texture and flavor, making it a satisfying dish that feels both indulgent and healthy. Whether you are meal prepping for the week or looking for a quick family dinner, these bowls are sure to become a household favorite.

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).

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

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Instructions

Step 1: Prep

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

Step 2: Season

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: Roast

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

Step 4: Cook Rice

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: Make Salsa

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: Assemble

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

Zusatztipps für die Zubereitung

For extra heat, leave some seeds in the jalapeño or add an extra tablespoon of chipotle in adobo to the chicken marinade. Always check your labels for potential cross-contamination, especially with the chipotle in adobo sauce, to ensure the dish remains safely gluten-free.

Varianten und Anpassungen

If you prefer a leaner protein, you can easily swap the chicken thighs for chicken breast. To customize the base of the bowl, try using brown rice for extra fiber or cauliflower rice for a low-carb twist.

Serviervorschläge

These bowls pair exceptionally well with a crisp Mexican lager or a bright Sauvignon Blanc. For a complete nutritional profile, each serving provides approximately 520 calories, 28g of protein, and 51g of carbohydrates.

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Enjoy this flavorful and filling Sheet Pan Chicken Tinga Bowl as a quick solution to your weeknight dinner needs. With its perfect balance of spice and freshness, it's a meal the whole family will love.

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Recipe FAQs

→ Can I make the chicken Tinga spicier?

Absolutely. Add extra chipotle in adobo sauce, leave some seeds in the jalapeño, or incorporate a pinch of cayenne pepper to dial up the heat level to your preference.

→ What cuts of chicken work best?

Chicken thighs are ideal because they stay juicy during roasting. You can substitute boneless skinless chicken breasts, though they may cook slightly faster and could be less tender.

→ Can I prepare components ahead?

Yes. Chop the vegetables and mix the spices up to a day in advance. The avocado salsa is best made fresh, but you can prep the ingredients and combine just before serving.

→ What rice alternatives work well?

Brown rice adds nutty flavor and extra fiber. For a low-carb option, try cauliflower rice. Quinoa also pairs beautifully with these Mexican-inspired flavors.

→ How should I store leftovers?

Keep components separate in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and veggies in the oven or microwave, and add fresh avocado salsa before serving.

→ Can I use corn tortillas instead?

Certainly. Warm corn tortillas make excellent wraps filled with the chicken tinga mixture. You can also serve over lettuce for a lighter grain-free option.