Sheet Pan Chicken Tinga Bowl (Printer Friendly)

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

# What You Need:

→ 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 (optional)
21 - Juice of 1 lime
22 - 1/2 teaspoon salt

→ Garnish

23 - Lime wedges
24 - Extra fresh cilantro (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - In a large mixing bowl, combine chicken pieces, sliced bell peppers, and red onion. Drizzle with olive oil, then add chipotle in adobo, smoked paprika, cumin, oregano, garlic powder, salt, and black pepper. Toss thoroughly until all ingredients are evenly coated with spice mixture.
03 - Spread seasoned chicken and vegetable mixture evenly across prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through cooking time, until chicken reaches internal temperature of 165°F and vegetables develop tender texture with light charring.
04 - While chicken roasts, rinse rice under cold running water. In a medium saucepan with lid, combine rinsed rice, water, and salt. Bring to rolling boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and allow to stand covered for 5 minutes. Fluff with fork before serving.
05 - In a separate bowl, combine diced avocados, diced tomato, finely chopped red onion, fresh cilantro, minced jalapeño if desired, lime juice, and salt. Gently fold ingredients together to combine without breaking avocado pieces.
06 - Divide cooked rice evenly among 4 serving bowls. Top each portion with equal amounts of roasted chicken and vegetable mixture. Spoon avocado salsa over top of each bowl. Garnish with lime wedges and additional fresh cilantro as desired.

# Pro Advice:

01 -
  • Everything roasts on one sheet, so cleanup is genuinely painless and your weeknight doesn't spiral into dish chaos.
  • That smoky, spicy depth comes from chipotle and smoked paprika, but it balances beautifully with cool, creamy avocado salsa so no single flavor overpowers.
  • Chicken thighs stay juicy and flavorful when they caramelize at high heat, unlike breast meat which can turn rubbery if you blink.
02 -
  • Don't cut your avocados more than a few minutes before serving, because that exposed surface oxidizes and turns brown even with lime juice fighting against it.
  • If your chicken still looks pale after 25 minutes, give it another 5 instead of assuming the pan is broken; thighs are forgiving and won't dry out from a few extra minutes.
  • Chipotle in adobo comes in cans and lasts forever in the fridge, so buy a can even if you're only using two tablespoons; future you will be grateful.
03 -
  • Don't overcrowd the sheet pan; if the chicken and veggies are piled on top of each other, they'll steam instead of roast, and you'll lose that caramelization that makes everything delicious.
  • Chicken thighs are genuinely more forgiving than breast meat because they have enough fat to stay juicy even if you accidentally overcooked them, so this recipe is beginner-friendly in that way.
  • If you're meal-prepping, roast the chicken and veggies ahead, store them separately from the avocado salsa, and assemble bowls as you go through the week.
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