Save It Bring the bold and smoky flavors of a Mexican kitchen to your table with this Sheet Pan Chicken Tinga Bowl. This vibrant dish combines tender chipotle-spiced chicken and roasted vegetables with a zesty, chunky avocado salsa for a meal that is as nutritious as it is flavorful. It is the perfect solution for an easy weeknight dinner that doesn't compromise on taste.
Save It The secret to this dish lies in the balance of the smoky chipotle heat against the cool, creamy texture of diced avocados and fresh lime. By roasting everything on a single sheet, the flavors meld together beautifully, while the fluffy rice provides the perfect base to soak up all the savory juices from the chicken and peppers.
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 the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Step 2
- 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
- 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.
- Step 4
- 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
- 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
- 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
For extra heat, leave some seeds in the jalapeño or add more chipotle in adobo to the chicken marinade. If you prefer a leaner meat, you can swap the chicken thighs for chicken breast, though the cooking time may be slightly shorter.
Varianten und Anpassungen
This recipe is highly adaptable; try using brown rice or cauliflower rice for a healthier twist. The roasted chicken and veggie mixture also works wonderfully as a filling for soft corn tortillas or over a bed of leafy greens.
Serviervorschläge
This meal pairs exceptionally well with a crisp Mexican lager or a refreshing Sauvignon Blanc. Serve with extra lime wedges on the side to allow everyone to customize the acidity of their bowl.
Save It Whether you are looking for a reliable meal prep staple or a quick family dinner, these chicken tinga bowls are sure to become a household favorite. The combination of bold spices, roasted vegetables, and fresh salsa creates a restaurant-quality meal right in the comfort of your own home.
Common Questions About Recipes
- → What makes tinga-style chicken different?
Tinga-style chicken features chipotle peppers in adobo sauce which provide a distinctive smoky, slightly sweet heat. The spices are blended to create that authentic Mexican-inspired depth that sets it apart from typical seasoned chicken dishes.
- → Can I make this bowl ahead of time?
The components can be prepped in advance—season the chicken and chop the vegetables up to a day ahead. Store everything separately in the refrigerator and roast when ready to serve. The avocado salsa is best made fresh to prevent browning.
- → What vegetables work best in this dish?
Red and yellow bell peppers add sweetness and vibrant color, while red onion becomes beautifully sweet when roasted. You could also add zucchini, corn kernels, or sweet potato chunks for extra variety and nutrition.
- → How can I adjust the spice level?
Control the heat by adjusting the amount of chipotle in adobo sauce—start with one tablespoon for mild flavor or use the full two tablespoons for medium spice. Adding jalapeño seeds to the avocado salsa will kick it up another notch.
- → What rice alternatives can I use?
Brown rice adds nutty flavor and extra fiber, while cauliflower rice offers a low-carb option. For something different, try cilantro-lime rice or quinoa. Just adjust cooking times accordingly.
- → Is this meal freezer-friendly?
The roasted chicken and vegetables freeze well for up to 3 months in airtight containers. However, the avocado salsa and rice are best enjoyed fresh. Freeze components separately and reheat the chicken mixture in the oven or microwave.