Save There was a Tuesday last spring when I opened the fridge and found chicken thighs, half a bag of peppers, and not much else. I was too tired to think, so I tossed everything onto a sheet pan with whatever looked smoky in the pantry. The smell that filled the kitchen, sharp with chipotle and sweet from charred peppers, made me forget I was improvising. That night became this bowl, and now it shows up every few weeks when I need something bold without the fuss.
I made this for a friend who swore she didnt like chicken thighs because they were too greasy. She had three helpings and texted me the next day asking for the recipe. Sometimes the right spice mix and a hot oven can change someones mind completely. Weve cooked it together twice since then, and she always adds extra jalapeño now.
Ingredients
- Boneless, skinless chicken thighs: They stay juicy under high heat and soak up the chipotle better than breasts ever could.
- Red and yellow bell peppers: Their sweetness mellows the spice and they get these blistered, jammy edges that make the bowl feel complete.
- Red onion: Roasting turns the sharpness into something almost candy-like, and it adds little bursts of color throughout.
- Chipotle in adobo sauce: This is the smoky, tangy backbone of the whole dish, use the sauce along with the peppers for maximum flavor.
- Smoked paprika: It doubles down on the smokiness without adding more heat, and it gives the chicken a deep red tint that looks as good as it tastes.
- Ground cumin and dried oregano: These two together create that warm, earthy background that makes the dish feel authentically Mexican-inspired.
- Long-grain white rice: It cooks up fluffy and mild, the perfect neutral base to let the bold toppings shine.
- Ripe avocados: Creamy and rich, they cool down the spice and add a silky texture that ties everything together.
- Fresh cilantro: Bright and grassy, it wakes up the avocado salsa and makes each bite feel fresh.
- Lime juice: The acidity cuts through the richness and brings all the flavors into focus, dont skip it.
Instructions
- Get the oven ready:
- Preheat to 425°F and line a large baking sheet with parchment or foil so nothing sticks and cleanup stays simple.
- Toss the chicken and veggies:
- In a big bowl, combine the chicken, peppers, and onion with olive oil, chipotle, and all the spices until everything is evenly coated and smells incredible.
- Roast until charred:
- Spread the mixture on the sheet in a single layer and roast for 25 to 30 minutes, stirring halfway so the edges get crispy and the chicken cooks through. The kitchen will smell like a taqueria.
- Cook the rice:
- Rinse the rice, then simmer it with water and salt for 15 minutes, covered. Let it rest off the heat for 5 minutes, then fluff it with a fork so its light and fluffy.
- Make the avocado salsa:
- Gently toss diced avocados, tomato, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Handle it carefully so the avocado stays chunky and creamy.
- Build the bowls:
- Divide the rice among four bowls, top with the roasted chicken and veggies, then spoon the avocado salsa over everything. Finish with lime wedges and extra cilantro if you want.
Save One night I served this to my brother, who usually eats fast and doesnt say much. He paused halfway through, looked up, and said it tasted like the kind of meal youd get at a good casual spot downtown. That might be the best compliment Ive ever gotten for a sheet pan dinner.
Adjusting the Heat
If you want more fire, leave some seeds in the jalapeño or add an extra tablespoon of chopped chipotle. If youre cooking for someone who cant handle spice, pull back on the chipotle and skip the jalapeño entirely, the smoked paprika will still give you that deep, warm flavor. I once made a milder version for my mom and she still raved about it, so dont be afraid to dial it down.
Swapping Proteins and Grains
Chicken breast works if thats what you have, just check it a few minutes early so it doesnt dry out. I tested this with brown rice once and it was heartier, though it took longer to cook, so start it before you prep anything else. Cauliflower rice is another great option if youre keeping carbs low, just toss it in during the last 10 minutes of roasting so it gets warm and slightly crispy.
Storing and Reheating
Leftovers keep well for up to three days in the fridge, though I store the avocado salsa separately so it doesnt turn brown. Reheat the chicken and veggies in a skillet over medium heat with a splash of water to bring back some moisture. The rice microwaves just fine, and you can make a fresh batch of salsa in five minutes if the old one looks sad.
- Pack the components separately for meal prep lunches that taste restaurant-fresh all week.
- Freeze the cooked chicken and veggies in a sealed container for up to two months, just thaw and reheat when you need a quick dinner.
- If the rice dries out, sprinkle a little water over it and steam it covered for a minute to fluff it back up.
Save This bowl has become my answer to the question of what to make when I want something satisfying but dont want to spend an hour at the stove. It tastes like you tried, even when you didnt.
Kitchen Guide
- → What makes chicken tinga different from other Mexican chicken dishes?
Chicken tinga traditionally features shredded chicken in a chipotle tomato sauce, but this sheet pan version captures those signature smoky, spicy flavors with roasted chicken thighs and vegetables instead. The chipotle in adobo provides that authentic smoky heat that defines tinga.
- → Can I use chicken breast instead of thighs?
Absolutely. Chicken breast works well in this dish, though it may cook slightly faster than thighs. Cut into similar 1-inch pieces and reduce roasting time by 5 minutes to prevent drying out.
- → How spicy is this bowl?
The heat level is medium and adjustable. The chipotle in adobo provides smoky heat without being overpowering. For more spice, leave jalapeño seeds in the salsa or add extra chipotle. For less heat, reduce the chipotle amount or omit the jalapeño entirely.
- → Can I meal prep these bowls?
These bowls meal prep beautifully. Store components separately in airtight containers for up to 4 days. Keep the avocado salsa fresh by adding a squeeze of lime juice and pressing plastic wrap directly onto the surface to prevent browning.
- → What rice alternatives work well?
Brown rice adds nutty flavor and extra fiber, while cauliflower rice creates a low-carb version. Quinoa or cilantro-lime rice also complement the smoky chicken flavors beautifully.