Sheet Pan Chicken Tinga Bowl (Print Version)

Smoky chipotle chicken and roasted peppers over rice with fresh avocado salsa

# What You'll 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

→ Garnish

23 - Lime wedges
24 - Extra cilantro (optional)

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large mixing bowl, combine chicken pieces, bell peppers, and red onion. Drizzle with olive oil and add chipotle in adobo, smoked paprika, cumin, oregano, garlic powder, salt, and black pepper. Toss thoroughly to coat all ingredients evenly.
03 - Spread the seasoned chicken and vegetable mixture evenly on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight charring.
04 - While chicken roasts, rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer 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 desired, 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 over each bowl. Garnish with lime wedges and additional cilantro as desired.

# Expert Tips:

01 -
  • It's a one-sheet wonder: Chicken and veggies roast together, leaving you free to make rice and salsa without juggling multiple pans.
  • Smoky and bright flavors collide: The chipotle brings deep, spicy warmth while fresh avocado salsa cuts through with clean, zesty freshness.
  • Naturally gluten-free and adaptable: Swap proteins, grains, or skip the rice entirely—this bowl works with what you have.
02 -
  • Don't overcrowd your sheet pan: I learned this the hard way when my veggies steamed instead of roasted because they were piled too high; spread everything in a single layer so the heat can reach every surface.
  • Chipotle in adobo is potent: Two tablespoons is enough for real smoky flavor—more than that and it can overpower everything else, though if you love heat, go ahead and push it.
  • Avocado timing is everything: Add it to the salsa no more than 15 minutes before serving, or it'll brown and lose its appeal.
03 -
  • Use parchment paper on your sheet pan: It prevents sticking, browns the veggies more evenly, and makes cleanup literally five seconds.
  • Stir your roasting chicken halfway through: This ensures even cooking and prevents any pieces from drying out while others are still raw.
  • Taste your salsa before serving and adjust lime and salt: These two things brighten everything else, and a squeeze of extra lime can make the entire bowl feel fresher.
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