Sheet Pan Chicken Tinga Bowls

Everything on a sheet pan, ready in only 15 minutes. The Greatest Chicken Tinga Bowls ever!

Sheet Pan:

1 pound of skinless, boneless chicken thighs
3 sliced bell peppers (I used one of each color)
1 teaspoon salt and freshly ground pepper
Olive oil, 1 to 2 tablespoons
Sauce Tinga:

Olive oil, 1 tbsp
a chopped half of an onion
2 chopped garlic cloves 1 or 2 chopped chipotle peppers in adobo sauce
Oregano, dry, 1 teaspoon
1 teaspoon of cumin, ground
Crushed fire-roasted tomatoes in a single 14-ounce can
0.5 teaspoons of salt


Set the oven to 425 degrees and prepare the chicken and peppers. Chicken should be dried using paper towels. On a baking sheet, arrange the chicken and the peppers.

Add salt and pepper and toss with olive oil. Roast the chicken for 30 minutes, or until done.

Olive oil should be heated in a skillet while the chicken and peppers bake. Add the spices, onion, garlic, and chipotles. For around 10 minutes, saute. Add salt and tomatoes. Ten more minutes of simmering. Blend in a blender until smooth after transfer.

Take the baking sheet out of the oven. Cut up chicken. Add some, most, or all of the sauce; it's up to you. Serve the chicken and peppers alone or with quinoa, rice, cauliflower rice, beans, tortillas, and/or greens.