Sheet Pan Chicken Tinga Bowl (Printer-Friendly)

Smoky chipotle chicken roasted with bell peppers and onions over rice, finished 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

→ Finishing

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

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Combine chicken thighs, red bell pepper, yellow bell pepper, and red onion in a large mixing bowl. Drizzle with olive oil and add chipotle in adobo sauce, smoked paprika, ground cumin, dried oregano, garlic powder, kosher salt, and black pepper. Toss thoroughly until all components are evenly coated.
03 - Spread the seasoned chicken and vegetable mixture evenly across the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through cooking, until the chicken is cooked through and vegetables are tender with light charring.
04 - Rinse the long-grain white rice under cold running water. In a medium saucepan, combine rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
05 - Combine diced avocados, diced tomato, finely chopped red onion, fresh cilantro, minced jalapeño if desired, lime juice, and salt in a mixing bowl. Gently toss to combine without over-mixing to maintain texture.
06 - Divide cooked rice equally among 4 serving bowls. Top each bowl with roasted chicken and vegetables. Spoon the avocado salsa generously over each portion. Garnish with lime wedges and additional fresh cilantro as desired.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan while rice steams on the side, meaning cleanup is almost laughable.
  • The avocado salsa adds brightness that cuts through the deep, smoky spices in a way that feels unexpectedly refreshing.
  • Chicken thighs stay juicy and forgiving, so you won't stress about dry meat the way you might with chicken breast.
02 -
  • Don't skip stirring the sheet pan halfway through cooking, or you'll end up with a brown bottom and pale chicken on top that tastes like oven instead of heat.
  • The avocado salsa should be made close to serving time because avocado oxidizes quickly, and a brown-tinged salsa loses half its appeal even if it still tastes fine.
03 -
  • Pat your chicken pieces dry with paper towels before tossing with oil and spices, which helps them brown instead of steam and deepens the flavor.
  • Buy avocados three days before you plan to cook and let them ripen on your counter at room temperature, which gives you a narrow window of perfect ripeness to work with.
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