15-Minute Meal Prep Sheet Pan Chicken Tinga Bowls

• boneless skinless chicken thighs1
• bell pepper, sliced (I used one of each color)↗3
• salt, pepper to taste↗1 teaspoon
• olive oil↗1
• olive oil↗1 tablespoon
• half an onion, sliced0.5
• garlic, cloves, sliced↗2
• chipotles in adobo sauce, sliced↗1
• dried oregano↗1 teaspoon
• ground cumin↗0.5 teaspoon
• canned crushed tomatoes, fire-roasted↗14 ounce
• salt↗0.5 teaspoon

Step-by-step instructions

1. 1

   Chicken and peppers: Preheat the oven to 425 °F. Pat the chicken dry with paper towels. Arrange the chicken and peppers on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until the chicken is done.

2. 2

   Sauce: While the chicken and peppers are roasting, heat olive oil in a skillet. Add the onion, garlic, chipotles, and spices. Sauté for about 10 minutes. Add the tomatoes and salt. Simmer for another 10 minutes. Transfer to a blender and blend until smooth.

3. 3

   Finish: Remove the sheet pan from the oven. Shred the chicken. Mix with the sauce (a little, a lot, all… to your taste). Serve the chicken and peppers with quinoa, rice, cauliflower rice, beans, tortillas, greens, or simply on their own!