30-Minute Meal Prep Sheet Pan Chicken Tinga Bowls
Get ready for a flavor-packed meal that’s as easy to make as it is delicious. Introducing the 30-minute meal prep sheet pan chicken tinga bowls.
This vibrant dish is perfect for busy weeknights when you need something quick, healthy, and bursting with Mexican flavors.
Why the 30 Minute Meal Prep Sheet Pan Chicken Tinga Bowls?
Because who has time to spend hours in the kitchen after a long day???
With this recipe, you can have a satisfying meal on the table in just 30 minutes, without sacrificing taste or nutrition. it’s a great way to add some variety to your weekly meal prep rotation.
What Makes This Recipe Special?
It’s all about the bold and smoky flavors of the chicken tinga paired with fresh, colorful toppings.
From the tender shredded chicken to the tangy salsa and creamy avocado, every bite is a burst of flavor that will leave you craving more.
Ingredients Needed
For the chicken tinga:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper, to taste
For the bowls:
- Cooked rice or quinoa
- Black beans, drained and rinsed
- Sliced avocado
- Chopped fresh cilantro
- Lime wedges
Alternative Ingredients/Variations
Here are some ingredients you can use in place of the ones above:
| Ingredient | Alternative |
| Chicken breasts | Chicken thighs |
| Olive oil | Avocado oil |
| Diced tomatoes | Fresh tomatoes |
| Chipotle peppers | Chipotle powder |
| Cooked rice or quinoa | Cauliflower rice |
| Black beans | Pinto beans |
| Avocado | Guacamole |
| Cilantro | Green onions |
Step-By-Step Guide on How to Make This Recipe
1: Preheat your oven to 425°F (220°C).
2: Place chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3: In a skillet, cook onion and garlic until softened. Add diced tomatoes, chipotle peppers, oregano, and cumin. Simmer for 5 minutes.
4: Shred cooked chicken breasts and toss with tinga sauce.
5: Spread chicken tinga mixture on the baking sheet. Bake for 15 minutes.
6: Divide cooked rice or quinoa among serving bowls. Top with black beans, chicken tinga, avocado, cilantro, and lime juice.
Expert Tips
- Make a double batch of the chicken tinga and freeze the leftovers for future meals.
- Customize your bowls with your favorite toppings, such as shredded cheese, sour cream, or pickled jalapeños.
- Don’t have chipotle peppers? Substitute with a dash of chipotle powder or smoked paprika for a similar smoky flavor.
Utensils/What You Need
- Baking sheet
- Skillet
- Forks for shredding chicken
- Serving bowls
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts for a juicier and more delicious result.
How long will the leftovers last in the fridge?
The leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving.
Can I make this recipe vegetarian?
Yes, you can. You can substitute the chicken with tofu or your favorite meat alternative for a vegetarian version of this dish.
Can I use store-bought salsa instead of making the tinga sauce from scratch?
Yes, you can use store-bought salsa as a shortcut if you’re short on time. Look for a salsa with chipotle peppers for the best flavor.
Can I freeze the chicken tinga?
Yes, you can freeze the chicken tinga in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
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You will find the recipe in full below 👇👇👇.
30-Minute Meal Prep Sheet Pan Chicken Tinga Bowls
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1 can 14.5 ounces diced tomatoes
- 2 chipotle peppers in adobo sauce minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Cooked rice or quinoa
- Black beans drained and rinsed
- Sliced avocado
- Chopped fresh cilantro
- Lime wedges
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Prepare the chicken: Place the chicken breasts on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Make the tinga sauce: In a skillet, heat olive oil over medium heat. Add the onion and garlic, and cook until softened. Stir in the diced tomatoes, chipotle peppers, oregano, and cumin. Simmer for 5 minutes.
- Shred the chicken: Using two forks, shred the cooked chicken breasts. Toss the shredded chicken with the tinga sauce until well coated.
- Bake: Spread the chicken tinga mixture out on the baking sheet with the chicken. Bake in the preheated oven for 15 minutes, or until heated through.
- Assemble the bowls: Divide cooked rice or quinoa among serving bowls. Top with black beans, chicken tinga, sliced avocado, chopped cilantro, and a squeeze of lime juice.
Notes
- Make a double batch of the chicken tinga and freeze the leftovers for future meals.
- Leftovers can be stored in the fridge for up to 3 days.
- Customize your bowls with your favorite toppings, such as shredded cheese, sour cream, or pickled jalapeños.
- Don't have chipotle peppers? Substitute with a dash of chipotle powder or smoked paprika for a similar smoky flavor.
