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Sheet Pan Chicken Tinga Bowls

A delightful and easy-to-make dish featuring tender chicken marinated in a smoky, spicy sauce, served with rice or quinoa and vibrant toppings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken thighs
  • 1 can (14 oz) diced tomatoes, drained
  • 2-3 tablespoons chipotle peppers in adobo sauce, chopped
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
For Serving
  • Cooked rice or quinoa, for serving
  • Toppings: avocado slices, chopped cilantro, lime wedges, and pickled red onions

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the drained diced tomatoes, chopped chipotle peppers, olive oil, garlic, cumin, smoked paprika, salt, and pepper. Mix well until integrated.
  3. Add the chicken thighs to the marinade, ensuring they’re evenly coated. Let it marinate for about 10 minutes for more flavor if time allows.
  4. On a large sheet pan, lay out the chicken thighs and surround them with sliced onions. Spread everything evenly on the pan.
Cooking
  1. Pop the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 75°C) and juices run clear.
  2. Once cooked, remove the pan from the oven and let the chicken rest for 5 minutes. Use two forks to shred the chicken right on the pan, mixing it with the flavorful juices.
Serving
  1. Serve the shredded chicken over cooked rice or quinoa, and add your favorite toppings.

Notes

You can substitute chicken thighs with boneless, skinless chicken breasts or even tempeh for a vegetarian version. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.