Ever heard of Sheet Pan Chicken Tinga??
This was my first time trying sheet pan chicken Tinga and let me tell you….. nothing was left in the pan.
Sheet Pan:
1lbs boneless chicken (I did 3lbs)
3 bell peppers (yellow, orange, red)
1 Tbs. Salt and Pepper to taste
1-2 Tbs. Olive oil
Sauce:
1 Tbs. Olive oil
1/2 a chopped onion
3 garlic cloves
2 chipotle peppers in adobe sauce
1 tsp. Dried oregano
1 14oz can of crushed tomatoes fire roasted
1/2 tsp. Salt
Preheat oven to 425
-Arrange chicken and sliced bell peppers on your pan
-Toss with olive oil and salt
-Bake for 30 min.
-For the sauce add an onion, garlic, adobe peppers, and spices to a pan and let cook for about 10 minuets.
-Add in your tomatoes and let simmer another 10 minuets
-Once done add your ingredients to the blender to create a smooth sauce consistency.
-Once the chicken is done, shred it in your pan
-Pour your sauce over
-Enjoy!
(Can be added to tortillas, or served over rice as well)
Sheet Pan Chicken Tinga is a dish that brings together the convenience of one-pan cooking with the bold flavors of Mexican cuisine. The use of boneless chicken allows for quick cooking while the combination of bell peppers adds sweetness and texture to the dish. The chipotle peppers in adobo sauce provide a rich smokiness that enhances the flavor profile, while crushed fire-roasted tomatoes create a luscious, savory sauce. This recipe is not only easy to prepare but also versatile. You can serve the Chicken Tinga in tacos, over rice, or with a side of fresh salad to lighten it up. It’s also an ideal meal prep option, as it holds well in the refrigerator, making it perfect for lunches during the week. Additionally, you can customize the ingredients according to your preferences, adding more veggies or adjusting the spice level to suit your taste. With minimal cleanup and a delicious outcome, Sheet Pan Chicken Tinga is a must-try for any busy home cook!