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Tinga Chicken Quinoa Bowls

Roast up some peppers, onions, and chicken on a sheet pan and smother with sauce for a weeknight meal that is sure to be a hit

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

Sheet pan

  • 1 lb boneless, skinless chicken thighs
  • 3 Bell peppers, sliced
  • 1/2 Yellow onion, sliced
  • 1-2 tsp Salt, pepper
  • 1-2 tbsp Olive oil

Tinga Sauce

  • 1 tbsp Olive oil
  • 1/2 Yellow onion, chopped
  • 5 cloves Garlic (you can use less)
  • 6 Chipotle peppers in adobo sauce, chopped
  • 1 tsp Dried oregano
  • 1 tsp Ground cumin
  • 1 14oz. can Fire-roasted tomatoes (diced or crushed)
  • 1/2 tsp Salt
  • 1/2 tsp Cayenne pepper (optional)

Instructions

Sheet Pan

  1. Preheat oven to 425 F. Arrange the chicken, peppers, and onion on a sheet pan, drizzle with olive oil and sprinkle salt and pepper over the top. Roast on the middle rack for about 30 minutes or until chicken is cooked through. If you are making these bowls with rice or quinoa, now would be a good time to follow the package directions to get that started as well.

Tinga Sauce

  1. While the chicken and veggies are roasting, heat olive oil in a saucepan or skillet, add all sauce ingredients except the tomatoes and saute for about 10 minutes. Add in the tomatoes and cook for another 10 minutes. Transfer sauce to a blender and blend until smooth.

Assembly

  1. Remove chicken and veggies from the oven and shred the chicken on the pan using two forks. Smother the chicken with the sauce from the blender and assemble your bowls using quinoa (if using), some black beans, chopped cilantro, cotija cheese, and serve with lime wedges. Enjoy!