Sheet Pan Chicken Tinga Bowl (Printable)

Smoky chipotle chicken with roasted peppers over rice, topped with fresh avocado salsa

# Components:

→ Chicken & Vegetables

01 - 1 pound 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 tablespoons olive oil
06 - 2 tablespoons chipotle in adobo sauce, chopped
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon ground cumin
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper

→ Rice

13 - 1 cup long-grain white rice
14 - 2 cups water
15 - 1/2 teaspoon 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
21 - Juice of 1 lime
22 - 1/2 teaspoon salt

→ Serving

23 - Lime wedges
24 - Extra cilantro for garnish

# Method:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - 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 ensure even coating.
03 - Spread the chicken and veggie mixture evenly on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender with slight char.
04 - 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.
05 - In a bowl, combine diced avocados, tomato, red onion, cilantro, jalapeño, lime juice, and salt. Gently toss to combine.
06 - Divide rice among 4 bowls. Top each with roasted chicken and vegetables. Spoon avocado salsa over each bowl. Garnish with lime wedges and extra cilantro as desired.

# Expert Advice:

01 -
  • Everything roasts together on one pan, so cleanup is as easy as dinner itself.
  • The chipotle and smoked paprika give you restaurant level smoky flavor without any special equipment.
  • The creamy avocado salsa cools down the spice and adds a fresh contrast that makes every bite feel complete.
  • You can prep the chicken mixture in the morning and just slide it into the oven when you get home.
02 -
  • Don't crowd the pan or the chicken and veggies will steam instead of roast, and you'll miss out on those crispy, caramelized bits.
  • Taste the chipotle in adobo before adding it all, because some brands are much spicier than others and you can always add more heat later.
  • Let the rice rest covered after cooking, because that standing time lets the steam finish the job and prevents gummy texture.
03 -
  • Cut the chicken and veggies into similar sized pieces so everything finishes cooking at the same time.
  • Use a hot oven and don't open the door too often, because that burst of heat is what creates those irresistible caramelized edges.
  • Taste the salsa before serving and adjust the lime and salt, because those final tweaks make all the difference between good and unforgettable.
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