I’m excited to share this Chicken Tinga Bowls recipe with you because it’s not just delicious but incredibly convenient for meal prep. I’ve streamlined the process to make it easy to follow, and once you try it, you’ll be convinced of its simplicity and flavor.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Ingredients:
Sheet Pan:
- 1 lb. boneless skinless chicken thighs
- 3 bell peppers, sliced (assorted colors)
- 1 teaspoon salt, pepper to taste
- 1–2 tablespoons olive oil
Tinga Sauce:
- 1 tablespoon olive oil
- Half of an onion, chopped
- 2 cloves garlic, chopped
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 14-ounce can crushed fire-roasted tomatoes
- 1/2 teaspoon salt
Instructions:
- Chicken and Peppers: Preheat your oven to 425°F (220°C). Pat dry the chicken thighs with paper towels. Arrange them along with the sliced peppers on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 30 minutes or until the chicken is fully cooked.
- Sauce: While the chicken and peppers are in the oven, heat olive oil in a skillet over medium heat. Add chopped onion, garlic, chipotle peppers, oregano, and cumin. Sauté for approximately 10 minutes until the onions are translucent. Stir in the crushed tomatoes and salt. Let it simmer for another 10 minutes. Transfer the mixture to a blender and blend until smooth.
- Finish: Once the chicken and peppers are done, remove the baking sheet from the oven. Shred the chicken using two forks. Toss the shredded chicken with the prepared sauce according to your preference. Serve the chicken and peppers with your choice of accompaniments such as quinoa, rice, beans, tortillas, or greens.
How to Serve:
Enjoy the Chicken Tinga Bowls with your preferred sides or simply on their own for a satisfying meal.
Nutritional Information (per serving):
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 110mg
- Sodium: 560mg
- Total Carbohydrate: 17g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 32g
This recipe yields 3-4 servings, depending on your portion size. Feel free to customize it with additional ingredients like black beans and quinoa for a heartier meal. Plus, any leftover sauce can be stored in the freezer for future use or added to your reheated bowls for an extra flavor boost.
Happy cooking!
