Sheet Pan Chicken Tinga Bowls

• servings: 6 servings
• total time: 35 minutes

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

2-3 avocados, chopped

1 jalapeño, seeded if desired, and chopped

1/2 cup fresh cilantro, chopped

1/4 cup lime juice

flaky salt

Directions

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!

Nutrition

• Calories: 453 kcal