Sheet Pan Chicken Tinga Bowls.

A new go-to weeknight dinner, Sheet Pan Chicken Tinga Bowls. Chipotle seasoned chicken roasted on a sheet pan with peppers and onions and served bowl style with rice, chunky avocado salsa (yummy), cheese, and chips on the side for scooping everything up! These colorful chicken tinga bowls are the simplest dinner to make and come together in under 45 minutes.

I almost made it another taco Tuesday, but I thought we’d venture slightly off and enjoy a Mexican-inspired chicken tinga bowl today. I’ve been holding onto this recipe for what feels like the longest time, and now, with Cinco de Mayo just over a week away, it feels like the perfect easy recipe to share!

I love this time of year when we’re approaching Cinco de Mayo, Mother’s Day, and summer is on the horizon. My recipes transition to lighter, fresher options that are always fun for warmer days.

There will be lots of tacos, big salads, simple grill recipes, fresh berry-filled desserts, and even ice cream!! Plus cocktails, of course.

Cinco de Mayo always gives me an easy excuse to make even more Mexican-inspired recipes.

I wanted to create something with the delicious flavors of chicken tinga and chipotle seasoned chicken. I’ve made tinga tacos multiple times before, so instead of a taco, I thought a bowl could be so delicious! And we all know how much I love good bowl recipe, so you know I had fun with these!

These are the details

Step 1: roast the chicken and cook the peppers

Working on a sheet pan, toss the chicken together with olive oil, chipotle peppers, enchilada sauce, and the seasonings (oregano, cumin, and salt).

On the other side of the chicken, add the onions and peppers. I usually use two bell peppers. If I have a poblano on hand, I love to throw in one of those too. They’re always so good!

Bake until those peppers begin to char. There’s nothing else to it, I’m not adding anything complicated today!

Step 2: make the chunky avocado salsa

While the chicken cooks, I like to make my chunky avocado “salsa”. It’s not really a salsa, but for simplicity, we’re going to call it that.

Just chunks of avocado, chopped-up cilantro, a jalapeño, lime juice, and flaky sea salt. Again, nothing fancy, but still so delicious.

Step 3: shred the chicken

Now that that chicken is cooked, shred it using two forks. Once shredded, you can toss the chicken with the sauce on the sheet pant.

Tip, if you want a crispier chicken, try broiling the shredded chicken for a minute or two to give it a little char.

Step 4: create the bowls

Now, take some steamed rice and spoon it into your favorite bowl. Add the peppers and the chicken, then I like to top the warm chicken with shredded cheese.

The last thing is the avocado, a dollop of plain yogurt, and a squeeze of lime juice.

And if you want to go a step further, I always recommend a pineapple salsa or mango salsa. I love a good fruity salsa. Oh, and chips on the side for scooping everything up! YUM!

Looking for more simple Mexican recipes? Here are a few favorites:

Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado

Mushroom Al Pastor Tacos with Garlic Lime Special Sauce

Healthier Homemade Crunchwrap Supreme

Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch

Lastly, if you make these Sheet Pan Chicken Tinga Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!