Sheet Pan Chicken Tinga Bowl (Printable)

Smoky chipotle chicken with roasted peppers and onions over fluffy rice, topped with fresh avocado salsa for bold Mexican flavors.

# Components:

→ Chicken & Veggies

01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 medium red onion, sliced
05 - 2 tbsp olive oil
06 - 2 tbsp chipotle in adobo sauce, chopped
07 - 2 tsp smoked paprika
08 - 1 tsp ground cumin
09 - 1 tsp dried oregano
10 - 1/2 tsp garlic powder
11 - 1/2 tsp kosher salt
12 - 1/4 tsp black pepper

→ Rice

13 - 1 cup long-grain white rice
14 - 2 cups water
15 - 1/2 tsp salt

→ Avocado Salsa

16 - 2 ripe avocados, diced
17 - 1 medium tomato, diced
18 - 1/4 cup red onion, finely chopped
19 - 1/4 cup fresh cilantro, chopped
20 - 1 jalapeño, seeded and minced (optional)
21 - Juice of 1 lime
22 - 1/2 tsp salt

→ To Serve

23 - Lime wedges
24 - Extra cilantro (optional)

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, combine chicken pieces, red bell pepper, yellow bell pepper, and red onion. Drizzle with olive oil and add chipotle in adobo, smoked paprika, cumin, oregano, garlic powder, salt, and black pepper. Toss thoroughly until all components are evenly coated.
03 - Spread the seasoned chicken and vegetable mixture evenly on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through cooking, until chicken reaches internal doneness and vegetables develop tender texture with charred edges.
04 - Rinse rice under cold water. In a medium saucepan with lid, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and allow to rest covered for 5 minutes before fluffing with a fork.
05 - In a bowl, combine diced avocados, tomato, finely chopped red onion, cilantro, jalapeño if desired, lime juice, and salt. Gently fold ingredients together to maintain texture.
06 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with roasted chicken and vegetables. Spoon avocado salsa generously over each portion. Garnish with lime wedges and additional cilantro as desired.

# Expert Advice:

01 -
  • Everything roasts on one pan, so cleanup is as easy as dinner itself.
  • The chipotle gives you that deep, smoky kick without being overwhelming or too spicy.
  • The avocado salsa cools and brightens every bite, making the whole bowl feel fresh and complete.
  • It looks impressive enough for guests but comes together fast enough for a Tuesday night.
02 -
  • Don't skip the halfway stir, or the bottom layer will char too much while the top stays pale.
  • Let the rice rest covered after cooking so it finishes steaming and stays light and fluffy.
  • Make the salsa right before serving so the avocado stays bright green and fresh looking.
03 -
  • Use kitchen shears to chop the chipotle in adobo right in the can, it's faster and way less messy than a knife.
  • If your baking sheet is crowded, use two pans so everything roasts instead of steams.
  • Taste your avocado salsa before serving and adjust the lime and salt, it should be bright and punchy.
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