Sheet Pan Chicken Tinga Bowl

Experience the bold, vibrant flavors of Mexico with this Sheet Pan Chicken Tinga Bowl. This recipe brings together smoky, chipotle-marinated chicken and colorful roasted bell peppers, all cooked on a single baking sheet for ultimate convenience. Served over a bed of fluffy white rice and finished with a zesty, handmade avocado salsa, it's a balanced and nutritious meal that is perfect for busy weeknights.

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This dish is as visually stunning as it is delicious. The charred edges of the peppers and onions provide a sweet, caramelized contrast to the spicy chicken, while the fresh cilantro and lime juice tie everything together for a restaurant-quality experience at home.

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

Step 1: Preheat and Prep

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

Step 2: Season the Chicken and Veggies

In a large mixing bowl, combine the chicken pieces, sliced bell peppers, and red onion. Drizzle with olive oil, then add the chipotle in adobo, smoked paprika, cumin, oregano, garlic powder, salt, and black pepper. Toss thoroughly to ensure everything is evenly coated.

Step 3: Roast

Spread the mixture in a single layer on the prepared baking sheet. Roast for 25–30 minutes, giving the ingredients a stir halfway through, until the chicken is cooked through and the veggies are tender with a slight char.

Step 4: Prepare the Rice

Rinse the rice under cold water until clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it stand covered for 5 minutes before fluffing with a fork.

Step 5: Mix the Avocado Salsa

While the chicken and rice finish, combine the diced avocados, tomato, chopped red onion, cilantro, minced jalapeño (if using), lime juice, and salt in a bowl. Toss gently to combine.

Step 6: Assemble the Bowls

Divide the cooked rice among four bowls. Top with the roasted chicken and veggie mixture, then spoon a generous amount of avocado salsa over each. Garnish with lime wedges and extra cilantro if desired.

Zusatztipps für die Zubereitung

To ensure the best texture, always rinse your rice before cooking to remove excess starch. When roasting, try not to overcrowd the baking sheet; if the ingredients are too cramped, they will steam rather than roast and char. For the most flavor, ensure the chicken is cut into uniform 1-inch pieces so every bite is perfectly cooked and seasoned.

Varianten und Anpassungen

This recipe is highly adaptable. You can swap the chicken thighs for chicken breasts if you prefer a leaner protein, or use cauliflower rice or brown rice for a different nutritional profile. If you enjoy extra heat, leave the seeds in the jalapeño or add an extra tablespoon of chipotle in adobo sauce to the marinade.

Serviervorschläge

Serve these bowls while the chicken and rice are still warm, as the contrast with the cool avocado salsa is part of the charm. For a complete Mexican-inspired meal, pair this dish with a crisp Mexican lager or a bright, citrusy Sauvignon Blanc. Don't forget the extra lime wedges on the side for a fresh hit of acidity right before eating.

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With its vibrant colors and deep, smoky flavors, this Sheet Pan Chicken Tinga Bowl is sure to become a staple in your dinner rotation. It’s a simple, gluten-free meal that doesn't compromise on taste or presentation. Enjoy your homemade Mexican-inspired feast!

Recipe FAQs

→ Can I make this dish spicier?

Add extra chipotle in adobo sauce or leave some seeds in the jalapeño for more heat. You can also sprinkle cayenne pepper into the spice rub.

→ What cuts of chicken work best?

Chicken thighs stay juicy during roasting, but boneless breasts work too if you prefer leaner meat. Just reduce cooking time by 5 minutes to prevent drying.

→ Can I prep this in advance?

Yes! Cut vegetables and mix spices up to 24 hours ahead. Store everything in separate containers in the refrigerator until ready to roast.

→ What other toppings work well?

Sour cream, shredded cheese, pickled red onions, or crushed tortilla chips make excellent additions. A drizzle of Mexican crema adds wonderful richness.

→ Is this meal gluten-free?

Yes, this dish is naturally gluten-free as long as your chipotle sauce doesn't contain any wheat-based thickeners or additives.

→ Can I use brown rice instead?

Absolutely! Brown rice adds nutty flavor and extra fiber. Just extend the cooking time to about 40-45 minutes and use 2.5 cups water per cup of rice.