15 Minute Meal Prep: Sheet Pan Chicken Tinga Bowls

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed (yield from 1 lb rea or 228g

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  1 tsp or 4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chipotle Peppers in Adobo Sauce

  La Costena

  1.2kg

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Tomatoes

  Crushed, canned

  1 ⅞ can (15 oz) or 793g

• Salt

  Table

  12 tsp or 72g

Directions

1. 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.
2. 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.
3. 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!
4. Recipe by: Lindsay (source: https://pinchofyum.com/30-minute-meal-prep-sheet-pan-chicken-tinga-bowls)