Sheet Pan Chicken Tinga Bowl (Printable Version)

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

# Ingredient List:

→ 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 cilantro (optional)

# How to Make:

01 - Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum 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 coat evenly.
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 charring.
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 if using, lime juice, and salt. Gently toss to combine without breaking down the avocado.
06 - Divide cooked rice among 4 bowls. Top each with roasted chicken and vegetables. Spoon avocado salsa generously over each bowl. Garnish with lime wedges and extra cilantro as desired.

# Expert Suggestions:

01 -
  • It's literally one pan and a pot, which means your future self won't curse you while doing dishes.
  • The chicken comes out impossibly tender because thighs are basically forgiving and flavorful at the same time.
  • You can have dinner on the table in under an hour without feeling like you rushed or cut corners.
  • Chipotle and smoked paprika do all the heavy lifting flavor-wise, so even if you're not confident in the kitchen, this tastes like you know what you're doing.
02 -
  • Don't let avocados sit in the salsa too long before serving—they soften and get mealy if they hang around for more than an hour.
  • Chipotle in adobo sauce is spicy but not explosively so; if you want real heat, leave some jalapeño seeds in, and taste as you go.
03 -
  • Don't skip rinsing the rice—it removes excess starch and keeps it from clumping together.
  • Cut your avocados and toss them with lime juice immediately; the acid keeps them from browning and adds brightness to every bite.
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