Sheet Pan Chicken Tinga Bowls
This quick and easy Mexican dinner features tender chicken thighs and colourful bell peppers roasted together on a single sheet pan. While they cook, a smoky, spiced tomato sauce is prepared on the hob, then blended until smooth. The finished chicken is shredded and tossed in the rich sauce, creating a versatile filling perfect for serving over rice, quinoa, or in tortillas. It's an ideal recipe for efficient meal preparation, delivering big flavour with minimal washing up.
Ingredients
- 1 lbs. boneless skinless chicken thighs
- 3 bell peppers, sliced (I used one of each color)
- 1 teaspoon salt, pepper to taste
- 1-2 tablespoons olive oil
- 1 tablespoon olive oil
- half of an onion, chopped
- 2 cloves garlic, chopped
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 14-ounce can crushed fire-roasted tomatoes
- 1⁄2 teaspoon salt
Method
- Preheat your oven to 425 degrees. Dry the chicken thighs with paper towels. Place the chicken and sliced bell peppers on a baking sheet. Coat them with olive oil and season with salt and pepper. Roast for 30 minutes until the chicken is fully cooked.
- As the chicken roasts, warm olive oil in a skillet. Cook the chopped onion, garlic, chipotle peppers, oregano, and cumin for about 10 minutes. Pour in the crushed tomatoes and add the salt. Let the mixture simmer for another 10 minutes. Carefully blend the contents of the skillet until you have a smooth sauce.
- Take the baking sheet from the oven. Use two forks to shred the cooked chicken. Combine the shredded chicken with your desired amount of the prepared sauce. Serve the saucy chicken and roasted peppers with your choice of base such as rice, quinoa, or in a bowl with greens.
Nutrition (per serving)
Sodium1593 mg
Recipe details
CategoryMain course
Cuisinemexican
AuthorLindsay
