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A new go-to weeknight dinner, Sheet Pan Chicken Tinga Bowls. Chipotle seasoned chicken roasted on a sheet pan with peppers and onions and served bowl style with rice, chunky avocado salsa (yummy), cheese, and chips on the side for scooping everything up! These colorful chicken tinga bowls are the simplest dinner to make and come together in under 45 minutes.
I almost made it another taco Tuesday, but I thought we’d venture slightly off and enjoy a Mexican-inspired chicken tinga bowl today. I’ve been holding onto this recipe for what feels like the longest time, and now, with Cinco de Mayo just over a week away, it feels like the perfect easy recipe to share!
I love this time of year when we’re approaching Cinco de Mayo, Mother’s Day, and summer is on the horizon. My recipes transition to lighter, fresher options that are always fun for warmer days.
There will be lots of tacos, big salads, simple grill recipes, fresh berry-filled desserts, and even ice cream!! Plus cocktails, of course.
Cinco de Mayo always gives me an easy excuse to make even more Mexican-inspired recipes.
I wanted to create something with the delicious flavors of chicken tinga and chipotle seasoned chicken. I’ve made tinga tacos multiple times before, so instead of a taco, I thought a bowl could be so delicious! And we all know how much I love good bowl recipe, so you know I had fun with these!
These are the details
Step 1: roast the chicken and cook the peppers
Working on a sheet pan, toss the chicken together with olive oil, chipotle peppers, enchilada sauce, and the seasonings (oregano, cumin, and salt).
On the other side of the chicken, add the onions and peppers. I usually use two bell peppers. If I have a poblano on hand, I love to throw in one of those too. They’re always so good!
Bake until those peppers begin to char. There’s nothing else to it, I’m not adding anything complicated today!
Step 2: make the chunky avocado salsa
While the chicken cooks, I like to make my chunky avocado “salsa”. It’s not really a salsa, but for simplicity, we’re going to call it that.
Just chunks of avocado, chopped-up cilantro, a jalapeño, lime juice, and flaky sea salt. Again, nothing fancy, but still so delicious.
Step 3: shred the chicken
Now that that chicken is cooked, shred it using two forks. Once shredded, you can toss the chicken with the sauce on the sheet pant.
Tip, if you want a crispier chicken, try broiling the shredded chicken for a minute or two to give it a little char.
Step 4: create the bowls
Now, take some steamed rice and spoon it into your favorite bowl. Add the peppers and the chicken, then I like to top the warm chicken with shredded cheese.
The last thing is the avocado, a dollop of plain yogurt, and a squeeze of lime juice.
And if you want to go a step further, I always recommend a pineapple salsa or mango salsa. I love a good fruity salsa. Oh, and chips on the side for scooping everything up! YUM!
Looking for more simple Mexican recipes? Here are a few favorites:
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado
Mushroom Al Pastor Tacos with Garlic Lime Special Sauce
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Lastly, if you make these Sheet Pan Chicken Tinga Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Chicken Tinga Bowls
Servings: 6
Calories Per Serving: 453 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs
- 3/4 cup red enchilada sauce
- 2-3 chipotle peppers in adobo, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 bell peppers, sliced
- 1 yellow onion, sliced
- 3-4 cups cooked rice
- 1 cup shredded cheddar/cotija cheese
- yogurt/sour cream + limes, for serving
Chunky Avocado Salsa
Instructions
- 1. Preheat the oven to 425° F. 2. On a baking sheet, toss the chicken with 2 tablespoons olive oil, enchilada sauce, chipotle peppers, oregano, cumin, and salt. 3. Add the bell peppers, onion, and 1 tablespoon olive oil. Season with salt and pepper and toss. Arrange everything evenly on the pan. Bake for 20-25 minutes or until the chicken is cooked and the peppers begin to char. 4. Shred the chicken and toss with the sauce on the pan.5. Meanwhile, make the salsa. Toss all ingredients in a bowl and season with salt.6. Serve the chicken and peppers over bowls of rice. Top the chicken with cheese and avocado. Add a dollop of yogurt + zest, and squeeze the limes over each bowl. Enjoy with warmed tortillas or chips. YUM!
This looks so good… can’t wait to try it! The red enchilada sauce link seems to go to a chunky salsa… is that right? If not, is there a brand you’d recommend? Thanks!
Hi Kelli,
Sorry about that!! I like Siete or Hatch brand enchilada sauce. I hope this helps! Let me know if you give this recipe a try! xT
This is a WINNER! Not only does it come together easy with minimal dishes, time, and effort, but it is also very versatile. When the fam asks for a repeat in the same week, it’s a keeper. I have doubled the batch each time, may as well, and the effort is the same.
Hey Dawn,
Love to hear this! Thanks a lot for making this recipe and your comment! Have a great day:)
Easy and delicious. I added cilantro and lime to the rice, which was good, and some extra jalapeño to the roasted peppers. The chicken was really flavorful and nice. The avocado salad was great… I enhanced with picked radish, cucumber, and tomato to make sort of a salad/relish. The fresh raw flavors really complemented the roasted flavors. Thanks for a great recipe!
Thanks so much, Holly! So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
Made this for my family tonight. It was a huge hit! My son has requested it for his first Communion party next week. Could I cook it in the slow cooker too for a larger quantity? How long would it be?
Thank you for the amazing recipes!!
Hey Anne,
So glad to hear that this recipe was a hit! Sure, the slow cooker would work nicely, I would do 6 hours on low! Thanks for making this recipe! xT
Made this for the first time tonight; my husband ranked it in his top 5 favorite meals that I cook. (I’m not telling him how easy this was!)
I’m a huge fan of easy sheet pan meals, so thank you for this delicious recipe!
Hey Miranda,
Happy Monday!! Thanks a lot for making this dish and your comment! I love to hear that it turned out well for you! Xx
I’m allergic to avocado (horrible I know)
Do you suggest any alternatives?
Hey Carla,
No worries, I would just skip it and maybe add your favorite salsa along with the cilantro, lime, and jalapeños:) I hope this helps! xT
Wow, what a great recipe and meal! Chicken was super flavorful with a nice kick. Better than Chipotle! Super easy sheet pan meal with minimal ingredients. Will be making this on repeat!
Hey Mary,
Wonderful!! I’m so glad to hear that this recipe turned out well for you, thanks so much for making it:) Have a great weekend! xT
No nutritional breakdown. Not interested.
Linda Bradl- And nobody is interested in your stupid comment.
Ditto.
No brain cells. Not interested, Linda. But thanks for coming to the blog of a recipe you are not interested in to announce your lack of interest. Real useful. 🙄
When you say top the chicken with cheese and avocado, you must mean the avocado salsa.
Hi Connie,
Yes, that is correct:) I hope you love this dish! xx
My kids helped make these last night and everybody totally enjoyed. Will definitely be making these again. Thank you!
So glad to hear this, Connie! Thanks for making the recipe!!
Delishioso ❤
Thanks so much Trish!
Actually a type of a very good burrito. Very delicious and tasty. If you like Mexican food- this is yours! Greetings from Munich, Germany, Sibylle
Thanks so much, I hope you love this recipe!!