Chicken Tinga Meal Prep Bowls

Name: Chicken Tinga Meal Prep Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Ingredients: Sheet Pan; 1 lbs. boneless skinless chicken thighs3 bell peppers, sliced (I used one of each color)1 teaspoon salt, pepper to taste1–2 tablespoons olive oil; Tinga Sauce; 1 tablespoon olive oilhalf of an onion, chopped2 cloves garlic, chopped1–2 chipotle peppers in adobo sauce, chopped1 teaspoon dried oregano1 teaspoon ground cumin1 14-ounce can crushed fire-roasted tomatoes1⁄2 teaspoon salt

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Prep Time: 15

Cook Time: 30

Total: 30

Servings: 4

Cost: $1.26 /serving

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Ingredients

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Sheet Pan1 lbs. boneless skinless chicken thighs3 bell peppers, sliced (I used one of each color)1 teaspoon salt, pepper to taste1–2 tablespoons olive oilTinga Sauce1 tablespoon olive oilhalf of an onion, chopped2 cloves garlic, chopped1–2 chipotle peppers in adobo sauce, chopped1 teaspoon dried oregano1 teaspoon ground cumin1 14-ounce can crushed fire-roasted tomatoes1⁄2 teaspoon salt

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Instructions

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Instructions 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!