Save to Pinterest A vibrant, smoky chipotle-spiced chicken and roasted veggie bowl served over fluffy rice, topped with a zesty, chunky avocado salsa. This dish is perfect for easy weeknight dinners with bold Mexican-inspired flavors that come together in just 50 minutes.
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The combination of tender chicken thighs and charred peppers provides a satisfying texture, while the fresh avocado salsa adds a creamy, zesty finish that balances the heat of the chipotle.
Ingredients
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- For the Chicken & Veggies: 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces; 1 large red bell pepper, sliced; 1 large yellow bell pepper, sliced; 1 medium red onion, sliced; 2 tbsp olive oil; 2 tbsp chipotle in adobo sauce, chopped; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper
- For the Rice: 1 cup (200 g) long-grain white rice; 2 cups (480 ml) water; 1/2 tsp salt
- For the Avocado Salsa: 2 ripe avocados, diced; 1 medium tomato, diced; 1/4 cup (15 g) red onion, finely chopped; 1/4 cup (5 g) fresh cilantro, chopped; 1 jalapeño, seeded and minced (optional); Juice of 1 lime; 1/2 tsp salt
- To Serve: Lime wedges; Extra cilantro (optional)
Instructions
- Step 1: Prep
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Step 2: Season
- 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.
- Step 3: Roast
- Spread the chicken and veggie mixture evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway, until the chicken is cooked through and veggies are tender and slightly charred.
- Step 4: Cook Rice
- 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.
- Step 5: Prepare Salsa
- For the avocado salsa, combine diced avocados, tomato, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to combine.
- Step 6: Assemble
- To assemble bowls, divide rice among 4 bowls. Top with roasted chicken and veggies. Spoon avocado salsa over each bowl. Garnish with lime wedges and extra cilantro as desired.
Zusatztipps für die Zubereitung
Make sure to rinse the long-grain rice thoroughly before cooking to remove excess starch, ensuring a fluffy result. Lining your baking sheet with parchment or foil is essential for easy cleanup after roasting the chipotle-coated chicken.
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Varianten und Anpassungen
For those who prefer a leaner option, swap the chicken thighs for chicken breast. If you are looking for a lower-carb alternative, serve the mixture over cauliflower rice. To adjust the heat level, leave some seeds in the jalapeño or increase the amount of chipotle in adobo.
Serviervorschläge
Serve these bowls with extra lime wedges on the side to brighten the smoky flavors. This meal pairs beautifully with a crisp Mexican lager or a refreshing glass of Sauvignon Blanc.
Save to Pinterest This Sheet Pan Chicken Tinga Bowl is a convenient and flavorful way to enjoy a complete Mexican-inspired meal any night of the week. With fresh ingredients and smoky spices, it is sure to become a household favorite.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well though it may cook faster. Check for doneness around 20 minutes to prevent drying out.
- → How spicy is this bowl?
The chipotle creates moderate smoky heat. Reduce the amount or omit the jalapeño from the salsa for a milder version.
- → Can I make this ahead?
The components store well for 3-4 days. Keep the avocado salsa separate and add fresh before serving.
- → What can I serve with this bowl?
Warm tortillas, black beans, or a simple green salad complement the dish beautifully. Sour cream also works well.
- → Can I freeze leftovers?
The chicken and rice mixture freezes well for up to 3 months. Add fresh avocado salsa after reheating.
- → How do I know when the chicken is done?
The chicken should reach 165°F internally and the juices run clear. The vegetables should be tender and lightly charred.
