15 Minute Meal Prep: Sheet Pan Chicken Tinga Bowls
<p>These Chicken Tinga Bowls are the BEST! Made in just 15 minutes, all on a sheet pan. My favorite kind of meal prep!</p>
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 2 cloves garlic chopped
- 1-2 tablespoons olive oil
- 1 teaspoonâ ground cumin
- 1 teaspoonâ dried oregano
- half of an onion chopped
- 1 lbs. boneless skinless chicken thighs
- 3 bell peppers sliced (i used one of each color)
- 1 teaspoon salt pepper to taste
- 1 tablespoonâ olive oil
- 1 –2â chipotle peppers in adobo sauce chopped
- 1 14-ounce can crushed fire-roasted tomatoes
- Carbohydrate 6.21160444444444 g
- Cholesterol 0 mg
- Fat 0.213748888888889 g
- Fiber 2.07677783261405 g
- Protein 1.15546666666667 g
- Saturated Fat 0.0712355555555556 g
- Serving Size 1 1 -4 (121g)
- Sodium 3.92955555555556 mg
- Sugar 4.13482661183039 g
- Trans Fat 0.0530622222222222 g
- Calories 27 calories
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!
