What is better than saucy, smoky, delicious chicken tinga for tacos and bowls and beyond?
Answer: SHEET PAN chicken tinga that is just maaade for meal prep.
This chicken tinga is juicy and delicious, brain-less, totally hands-off (hello sheet pan), generously saucy, and paired with some buddies like roasty bell peppers and quinoa and black beans to round it out into a meal that tastes like my favorite tacos of all time and yet is practically the same as a salad.
These chicken tinga tacos remain, to this day, one of my favorite taco recipes ever. Which is saying a lot. I love tacos. I dream of tacos. I eat a LOT of tacos.
So this week’s meal prep situation is my solution to the WANTS TO EAT TACOS BUT WANTS TO ALSO BE HEALTHY dilemma.
Here we go.
First, throw the peppers and chicken on a sheet pan. Roast it up.
Yes, you are a meal prep genius, and yes, you need to be grammin’ this.
While it’s roasting, make your sauce, which I don’t have a picture of. Just imagine a sizzling pan of onion, garlic, oil, tomato, chipotle, etc.
And then, because I am lazy (or smart?) I just shred that chicken right on the sheet pan and pour my sauce right on there.
Done! Chicken Tinga Meal Prep. Made on a sheet pan.
You will likely have a little extra sauce which has never, in the history of ever, been a problem for me. I’m confident you can find some extra space in your bowls for that lil spoonful of chipotle goodness.
This is one of those times that I’m getting jealous of my own lunch.
Long live chicken tinga.
These Chicken Tinga Bowls are the BEST! Made in just 15 minutes, all on a sheet pan. My favorite kind of meal prep!
- 1 lbs. boneless skinless chicken thighs
- 3 bell peppers, sliced (I used one of each color)
- 1 teaspoon salt, pepper to taste
- 1–2 tablespoons olive oil
- 1 tablespoon olive oil
- half of an onion, chopped
- 2 cloves garlic, chopped
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 14-ounce can crushed fire-roasted tomatoes
- 1⁄2 teaspoon salt
- Chicken and Peppers: Preheat the oven to 425 degrees. Pat chicken dry with paper towels. Arrange chicken and peppers on a baking sheet. Toss with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until chicken is cooked through.
- Sauce: While the chicken and peppers bake, heat olive oil in a skillet. Add onion, garlic, chipotles, and spices. Saute for about 10 minutes. Add tomatoes and salt. Simmer for another 10 minutes. Transfer to a blender and blend until smooth.
- Finish: Remove sheet pan from the oven. Shred chicken. Toss with the sauce (some, most, all… up to you). Serve chicken and peppers with quinoa, rice, cauliflower rice, beans, tortillas, greens, or just on its own!
If you combine this with other ingredients like black beans and quinoa, you will easily be able to get 4 servings out of it! If you are serving it alone, or with fewer ingredients, you will probably get closer to 3 servings.
You will probably have a little extra sauce, which is reason to party. This sauce freezes super well! Save it for later, or add a little extra to your bowls when you reheat them for lunch.
- Category: Dinner
- Method: Bake
- Cuisine: Mexican-Inspired