These Chicken Tinga Bowls are absolutely incredible! They can be whipped up in just 15 minutes, all on a single sheet pan. It’s the ultimate meal prep solution!
What’s better than saucy, smoky, and flavorful chicken tinga for tacos and bowls? Answer: SHEET PAN chicken tinga, designed specifically for meal prep convenience.
This chicken tinga is moist, flavorful, and requires minimal effort (thanks to the sheet pan). It’s generously coated in a delicious sauce and paired with roasted bell peppers, quinoa, and black beans to create a meal that captures the essence of my favorite tacos while being as easy as tossing together a salad.
These chicken tinga tacos still hold a special place in my heart as one of the best taco recipes ever. And that’s saying something, considering my undying love for tacos. I could eat tacos all day, every day.
So, this week’s meal prep solution is my answer to the dilemma of craving tacos while also wanting to maintain a healthy diet.
Here’s how it’s done:
First, simply arrange the peppers and chicken on a sheet pan and roast them in the oven. It’s that easy!
While the chicken and peppers are roasting, prepare the sauce in a skillet. Sauté onion, garlic, chipotle, and spices until fragrant, then add tomatoes and simmer until combined. Blend the mixture until smooth.
Once the sheet pan is out of the oven, shred the chicken and pour the sauce over it. Voila! Your Chicken Tinga Meal Prep is ready, all made on a sheet pan.
You might have some extra sauce leftover, but that’s never a problem. Feel free to drizzle it over your bowls for an extra burst of flavor.
This is one of those moments when I envy my own lunch. Long live chicken tinga.
Check Out Our Video For How To Make Chicken Tinga Bowls:
Description:
These Chicken Tinga Bowls are the BEST! Made in just 15 minutes, all on a sheet pan. My favorite kind of meal prep!
Instructions:
1. **Chicken and Peppers:** Preheat the oven to 425 degrees. Pat the chicken dry with paper towels, arrange it with peppers on a baking sheet, toss with olive oil, salt, and pepper, and roast for 30 minutes or until cooked through.
2. **Sauce:** In a skillet, heat olive oil and sauté onion, garlic, chipotles, and spices. Add tomatoes and salt, simmer, then blend until smooth.
3. **Finish:** Shred the chicken, toss with the sauce, and serve with your choice of sides.
Notes:
– Combining this dish with ingredients like black beans and quinoa will yield 4 servings. If serving alone, you’ll likely get 3 servings.
– Any extra sauce can be frozen for later use or added to your bowls when reheating for lunch.
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Bake
Cuisine: Mexican-Inspired
Keywords: chicken tinga bowls, sheet pan chicken tinga, chicken tinga recipe
One More Thing!
This recipe is featured on our best healthy spring recipes page. Check it out!