Sheet Pan Chicken Tinga

As the sun dips below the horizon and weeknight dinner beckons, this Sheet Pan Chicken Tinga Bowl answers the eternal question of what to cook with vibrant Mexican-inspired flavors. The smoky chipotle-spiced chicken thighs, roasted alongside colorful bell peppers and red onions, create a symphony of flavors that dance on your palate while the easy preparation method keeps your evening stress-free.

Save to Pinterest

The beauty of this dish lies in its contrasts - the smoky heat of chipotle-marinated chicken against the cool creaminess of fresh avocado salsa, the char of roasted vegetables alongside fluffy white rice. Each component comes together in perfect harmony while the sheet pan approach means you can relax while dinner essentially prepares itself.

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)

Instructions

Prepare the oven

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

Season chicken and vegetables

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.

Roast in the oven

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

Cook the 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.

Make avocado 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.

Assemble the bowls

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

Zusatztipps für die Zubereitung

Chipotle in adobo sauce is key for authentic flavor in this dish. Look for small cans in the international section of your grocery store. Leftovers can be frozen in small portions for future recipes. For meal prep, you can chop all vegetables a day ahead and store in airtight containers. The chicken can also be marinated with the spices for up to 24 hours for deeper flavor.

Varianten und Anpassungen

For a lower-carb option, replace white rice with cauliflower rice. If you prefer white meat, chicken breasts work well but may cook faster than thighs, so check for doneness a few minutes earlier. For a vegetarian version, substitute the chicken with firm tofu or a can of drained, rinsed black beans tossed in the same spice mixture. The heat level can be adjusted by increasing or decreasing the amount of chipotle in adobo.

Serviervorschläge

These vibrant bowls are beautiful served family-style, with each component in separate dishes allowing everyone to build their own perfect bowl. For entertaining, add a side of warm corn tortillas to turn the dish into build-your-own tacos. The bright flavors pair wonderfully with a crisp Mexican lager, a zesty margarita, or a chilled glass of Sauvignon Blanc.

Save to Pinterest

Whether you're seeking a colorful weeknight dinner solution or a crowd-pleasing meal for casual entertaining, these Sheet Pan Chicken Tinga Bowls deliver maximum flavor with minimum effort. The combination of smoky chipotle chicken, sweet roasted vegetables, and fresh avocado salsa creates a satisfying meal that feels both nourishing and indulgent – proving that vibrant, restaurant-quality Mexican flavors are well within reach of your home kitchen.

Recipe Questions

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal for juiciness and flavor, but chicken breast can be used as a leaner alternative.

→ Can I make this dish gluten-free?

Yes, all ingredients used are naturally gluten-free, making it suitable for gluten-sensitive diets.

→ How spicy is the chipotle in adobo sauce?

Chipotle in adobo brings a smoky, moderately spicy heat that can be adjusted by adding more or less according to taste.

→ What can I substitute for long-grain white rice?

Brown rice or cauliflower rice are great alternatives to suit dietary preferences or add nutritional variety.

→ How do I prepare the avocado salsa?

Combine diced avocado, tomato, finely chopped red onion, cilantro, jalapeño, lime juice, and salt. Gently toss to blend flavors and maintain the salsa’s chunky texture.

→ Is it necessary to roast the vegetables with the chicken?

Roasting the vegetables alongside the chicken ensures they are tender with slightly charred edges, enhancing the dish’s smoky flavor.