30-Minute Meal Prep Sheet Pan Chicken Tinga Bowls
These sheet pan chicken tinga bowls are a quick and easy meal prep option that's bursting with bold Mexican flavors. Perfect for busy weeknights or make-ahead lunches, they're sure to become a family favorite.
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.