Sheet Pan Chicken and Peppers with Tinga Sauce – Easy Recipe

Sheet Pan Chicken and Peppers with Tinga Sauce is about to become your new go-to weeknight dinner. It’s a flavor-packed, super simple, one-pan wonder that brings smoky, spicy, and savory goodness straight to your plate. If you’ve ever craved the bold and zesty flavors of chicken tinga but didn’t want to spend hours cooking, this recipe is for you.

The beauty of this dish lies in its simplicity. You toss chicken and colorful bell peppers on a baking sheet, roast them to juicy perfection, then coat everything in a rich and slightly spicy tinga sauce made with chipotle peppers, fire-roasted tomatoes, onions, and garlic. It’s the kind of meal that feels both satisfying and comforting, while still being light enough for a wholesome, balanced dinner.

Now, let me tell you why this recipe is such a hit in my household. The first time I made this, I was experimenting with easy sheet pan dinners that wouldn’t compromise on flavor. My family took one bite and was hooked. The tender, juicy chicken combined with the smoky, tomatoey sauce and sweet roasted bell peppers created a perfect harmony of flavors. Plus, the cleanup was a breeze, which is always a huge win in my book.

This Sheet Pan Chicken and Peppers with Tinga Sauce has since become a regular part of our dinner rotation. It’s not only delicious but also incredibly versatile. You can enjoy it over rice, tuck it into tortillas, or even serve it over a hearty salad. And if you’re looking for a meal-prep superstar, this dish is an absolute game-changer. The leftovers taste just as good, if not better, the next day.

Why You’ll Love This Recipe

If you’re looking for a recipe that delivers big on flavor without requiring a ton of effort, you’ve found it. Here’s why you’re going to love this Sheet Pan Chicken and Peppers with Tinga Sauce:

Effortless Preparation

This recipe is all about simplicity. You only need one sheet pan and a skillet to make it happen. With minimal chopping and straightforward steps, it’s a great option for busy weeknights when you don’t want to spend hours in the kitchen.

Bold and Smoky Flavors

The tinga sauce is where the magic happens. The combination of chipotle peppers, garlic, onions, and fire-roasted tomatoes creates a rich, smoky, and slightly spicy sauce that transforms ordinary chicken into something truly spectacular.

Versatile Serving Options

Whether you prefer your chicken over rice, wrapped in warm tortillas, or served over greens, this recipe adapts beautifully. It’s also fantastic with beans, quinoa, or even cauliflower rice if you’re looking to keep things low-carb.

Family-Friendly

Even with the chipotle peppers, this dish has a balanced heat level that most people can handle. Plus, you can always adjust the spice to suit your family’s preferences.

Perfect for Meal Prep

The leftovers are amazing. Store them in the fridge or freezer, and you’ve got a ready-made meal that just needs a quick reheat. Ideal for those days when you need something tasty and convenient.

Nutrient-Packed

You’re getting lean protein from the chicken and a variety of vitamins from the bell peppers and tomatoes. It’s a well-rounded dish that’s both satisfying and nutritious.

Health Benefits

Aside from being insanely delicious, this Sheet Pan Chicken and Peppers with Tinga Sauce is packed with nutrients that make it a smart choice for a balanced meal. Here’s a closer look at why this dish is not only comforting but also nourishing:

Lean Protein from Chicken

Chicken thighs are an excellent source of protein, essential for muscle growth, repair, and overall health. While thighs are slightly higher in fat than chicken breasts, they provide a richer flavor and tender texture. The fats present are mostly unsaturated, which can be beneficial for heart health.

Bell Peppers

Using a mix of red, yellow, and green bell peppers not only makes this dish vibrant and appealing but also adds a wealth of vitamins and antioxidants. Bell peppers are particularly high in vitamin C, which supports immune function and skin health. They also contain vitamin A and various B vitamins that promote good vision, energy production, and brain health.

Tomatoes

The fire-roasted tomatoes in the tinga sauce are rich in lycopene, a powerful antioxidant known to reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes also provide vitamins C, K, and potassium, which contribute to overall well-being.

Spices and Aromatics

Garlic, cumin, and oregano not only enhance the flavor of the dish but also offer health benefits. Garlic is known for its anti-inflammatory and immune-boosting properties, while cumin may aid digestion and improve blood sugar control. Oregano provides antioxidants that help combat free radicals.

Olive Oil

This heart-healthy fat is a staple of the Mediterranean diet, associated with reduced inflammation and a lower risk of chronic diseases. Using olive oil to roast the chicken and peppers ensures a healthy dose of monounsaturated fats.

Low in Carbs

If you’re following a low-carb diet, this recipe is an excellent choice. By serving the chicken and peppers with cauliflower rice or leafy greens, you can enjoy a flavorful, filling meal that fits your dietary goals.

Gluten-Free

The recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Just be sure to double-check the label of your chipotle peppers in adobo sauce to ensure there are no hidden gluten-containing ingredients.

Overall, this recipe is a balanced blend of protein, healthy fats, and vegetables, providing essential nutrients to fuel your body while keeping your taste buds happy.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Nutritional Information (Per Serving)

• Calories: Approximately 380 kcal
• Protein: 30 grams
• Carbohydrates: 14 grams
• Fats: 23 grams
• Sodium: 900 mg
• Sugar: 6 grams
• Fiber: 4 grams

The calorie count and nutrition breakdown are approximate and can vary depending on the specific brands and quantities of ingredients used. However, this recipe generally provides a wholesome, protein-packed meal that’s both satisfying and nutritious.

Ingredients List

Sheet Pan Chicken and Peppers:
1 lb boneless, skinless chicken thighs (can substitute with chicken breasts if preferred)
3 bell peppers, sliced (use red, yellow, and green for variety and vibrant color)
1–2 tbsp olive oil (for roasting the chicken and peppers)
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)

Tinga Sauce:
1 tbsp olive oil (for sautéing the aromatics)
1/2 onion, chopped (white or yellow onion works best)
2 cloves garlic, chopped (adds depth and warmth to the sauce)
1–2 chipotle peppers in adobo sauce, chopped (adjust for desired heat level)
1 tsp dried oregano (adds earthy, aromatic flavor)
1 tsp ground cumin (for a warm, smoky undertone)
1 (14 oz) can crushed fire-roasted tomatoes (brings richness and a subtle smokiness)
1/2 tsp salt (to enhance the flavors of the sauce)

The ingredients listed are straightforward and likely already in your kitchen if you enjoy cooking with bold, flavorful ingredients. This recipe uses basic pantry staples and fresh produce to create something truly special. The bell peppers not only add a pop of color but also a natural sweetness that perfectly balances the smoky and spicy notes of the tinga sauce.

Step-By-Step Cooking Instructions

This recipe comes together in a few simple steps. Just follow along, and you’ll have a delicious, comforting meal ready to enjoy in no time.

Prepare Chicken and Peppers:
Preheat your oven to 425°F (220°C). While the oven is heating, pat your chicken thighs dry with paper towels. Drying the chicken helps it roast beautifully and prevents sogginess.
Place the chicken thighs and sliced bell peppers on a large baking sheet. Make sure to spread them out evenly so they roast properly.
Drizzle the chicken and bell peppers with olive oil, then sprinkle with salt and black pepper. Toss everything together to ensure even coating.
Arrange the chicken and bell peppers in a single layer. This will ensure they cook evenly and develop that perfect roasted flavor.
Roast in the preheated oven for about 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the bell peppers are tender and slightly charred around the edges.
Once done, remove the baking sheet from the oven and let it cool slightly while you prepare the tinga sauce.

Make the Tinga Sauce:
While the chicken and bell peppers are roasting, start preparing the delicious tinga sauce.
Heat a tablespoon of olive oil in a medium skillet over medium heat.
Add the chopped onions and sauté for about 5 minutes, stirring occasionally until the onions become soft and translucent.
Add the chopped garlic, chipotle peppers, dried oregano, and ground cumin to the skillet. Stir well to combine and cook for another 3–5 minutes, allowing the flavors to meld together and become fragrant.
Pour in the crushed fire-roasted tomatoes and add the salt. Stir to combine all the ingredients and bring the mixture to a gentle simmer.
Allow the sauce to simmer for about 10 minutes, stirring occasionally. The flavors will deepen, and the sauce will thicken slightly.
Transfer the sauce to a blender or use an immersion blender to puree the mixture until smooth. Be careful when blending hot liquids. You can also leave the sauce slightly chunky if you prefer more texture.
Taste the sauce and adjust the seasoning if needed. If you like extra heat, you can add more chopped chipotle peppers at this stage.

Finish and Serve:
Once your chicken and bell peppers have cooled slightly, use two forks to shred the chicken right on the baking sheet. You can also chop the chicken if you prefer chunkier pieces.
Pour the desired amount of tinga sauce over the shredded chicken and bell peppers. Toss everything together until well-coated in the rich, smoky sauce.
Return the baking sheet to the oven (still at 425°F) for an additional 5–10 minutes to allow the sauce to heat through and meld with the chicken and peppers.
Remove from the oven and let cool for a couple of minutes before serving.
This dish is now ready to be enjoyed with your favorite sides and garnishes.

How to Serve

This Sheet Pan Chicken and Peppers with Tinga Sauce is incredibly versatile when it comes to serving options. Here are some ideas to get you started:

Serve over rice or quinoa: Spoon the chicken and pepper mixture over a bed of fluffy white rice, brown rice, or quinoa for a filling, balanced meal.
Make tacos or burritos: Stuff the flavorful chicken and peppers into warm tortillas, top with fresh avocado, cilantro, and a squeeze of lime for the perfect taco night.
Serve over greens: For a lighter, low-carb option, serve the chicken and peppers over a bed of fresh spinach, arugula, or mixed greens. Add some avocado slices for extra creaminess.
Add to bowls: Create a hearty bowl with the chicken mixture, black beans, roasted corn, avocado, and a drizzle of lime crema.
Serve with cauliflower rice: For a low-carb, gluten-free meal, pair the chicken and peppers with cauliflower rice instead of regular rice.

This dish pairs well with a wide range of sides and toppings, making it suitable for a variety of tastes and dietary preferences.

Pairing Suggestions

Sheet Pan Chicken and Peppers with Tinga Sauce pairs beautifully with a variety of dishes. Here are some recommendations to round out your meal:

Beans and Rice: Serve the chicken with black beans or pinto beans and a side of Mexican rice for a hearty, comforting meal.
Fresh Salsas: Brighten things up with a fresh tomato salsa, avocado salsa, or even a mango salsa for a sweet and spicy contrast.
Crispy Tortilla Chips: Serve with crispy tortilla chips for scooping up all that delicious chicken and tinga sauce.
Cabbage Slaw: A tangy, crunchy slaw made with shredded cabbage, lime juice, and cilantro adds a refreshing element to the meal.
Warm Tortillas: Corn or flour tortillas work beautifully to wrap up the chicken and peppers for a delicious taco or burrito experience.
Refried Beans: Creamy, flavorful refried beans are an excellent side to complement the smoky and spicy flavors of the dish.

No matter how you choose to serve this dish, it’s sure to impress and satisfy everyone at the table.

Storage, Freezing & Reheating Instructions

If you have leftovers or want to make this recipe ahead of time, you’re in luck. This dish stores beautifully and reheats like a dream.

Storage:
Allow the chicken and peppers to cool completely before storing.
Transfer the leftovers to an airtight container and refrigerate for up to 3 days.

Freezing:
Place the cooled chicken and peppers in a freezer-safe container or a heavy-duty freezer bag.
Seal tightly, removing as much air as possible.
Label and freeze for up to 3 months.

Reheating:
Thaw frozen chicken and peppers overnight in the refrigerator.
Reheat in a skillet over medium heat, adding a splash of water or broth if needed to keep things moist.
Alternatively, you can reheat in the microwave until warmed through.

This recipe is perfect for meal prep and easy weeknight dinners, making it a fantastic addition to your cooking repertoire.

Common Mistakes to Avoid

Even though this Sheet Pan Chicken and Peppers with Tinga Sauce recipe is quite straightforward, there are a few common mistakes you’ll want to avoid to achieve the best results:

Using Too Much Oil: While olive oil is essential for roasting the chicken and peppers, using too much can cause them to become greasy rather than perfectly roasted. Stick to the recommended amount and toss the ingredients well to ensure even coating.

Overcrowding the Sheet Pan: If the chicken and peppers are piled on top of each other, they’ll steam instead of roast. Make sure to spread everything out in a single layer, leaving space between the pieces for proper roasting. If necessary, use two baking sheets.

Skipping the Drying Step: Patting the chicken dry before roasting is crucial. Moisture on the surface of the chicken will prevent it from developing that golden-brown, flavorful crust.

Overcooking the Chicken: Chicken thighs are forgiving, but it’s still important not to overcook them. Keep an eye on the oven during the roasting process and use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Blending Hot Sauce Without Caution: When blending hot liquids, be careful to avoid splattering. If using a blender, allow the sauce to cool slightly or blend in small batches, keeping the lid slightly ajar to let steam escape.

Ignoring the Seasoning: Taste the tinga sauce before mixing it with the chicken and peppers. Adjust salt, heat, or other seasonings to your preference. Underseasoned sauce can make the whole dish feel bland.

Not Adjusting Spice Level: Chipotle peppers add a smoky heat that makes this dish delicious, but it may be too intense for some. If you’re sensitive to spice, start with just one chipotle pepper and add more as desired.

By keeping these common mistakes in mind, you’ll be well on your way to making this recipe absolutely perfect.

Pro Tips

For the best results with this Sheet Pan Chicken and Peppers with Tinga Sauce, keep these pro tips in mind:

Drain Excess Liquid: If you find that the roasted chicken and peppers release a lot of liquid while roasting, you can carefully drain the excess before adding the tinga sauce. This will keep your dish from turning out watery.

Add Fresh Herbs: While dried oregano works well, adding fresh cilantro at the end gives the dish a lovely brightness that complements the smoky flavors. Sprinkle chopped cilantro over the finished dish just before serving.

Double the Tinga Sauce: If you love having extra sauce to drizzle over rice or dip tortillas into, consider making a double batch. The sauce freezes beautifully and adds a punch of flavor to other dishes, too.

Use a Wire Rack: For extra crispy chicken, place the chicken thighs on a wire rack set over the baking sheet. This allows hot air to circulate all around the chicken, resulting in a crispier exterior.

Customize the Vegetables: Bell peppers are a classic choice, but you can easily add or swap in other vegetables like zucchini, onions, or even sweet potatoes. Just make sure to cut them into similar-sized pieces for even cooking.

Try It with Chicken Breasts: While chicken thighs are preferred for their juicy texture, you can absolutely use boneless, skinless chicken breasts if you prefer. Just be mindful of the cooking time, as breasts tend to cook faster.

Make It Mild or Extra Spicy: Adjust the amount of chipotle peppers to suit your spice preference. For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the tinga sauce.

Prepare in Advance: The tinga sauce can be made ahead of time and stored in the fridge for up to a week. Having the sauce ready to go makes this recipe even quicker to prepare on busy nights.

These tips will help you take this simple dish to the next level, making it even more flavorful and perfectly cooked every time.

Frequently Asked Questions (FAQs)

Can I Use Chicken Breasts Instead of Thighs?
Yes, you can definitely use boneless, skinless chicken breasts instead of thighs. Just be aware that chicken breasts cook faster, so start checking for doneness around the 20-minute mark to avoid overcooking.

How Spicy Is This Dish?
The spice level of this dish depends on how many chipotle peppers you use. Using one pepper provides mild to moderate heat, while two peppers will add a noticeable kick. If you prefer very mild dishes, you can reduce the amount of chipotle or even omit it altogether for a milder, smokier flavor.

Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire dish ahead of time and reheat it when ready to serve. Alternatively, you can make the tinga sauce a day or two in advance and simply roast the chicken and peppers fresh on the day you plan to eat.

What Can I Serve This Dish With?
This dish is versatile and pairs well with rice, quinoa, tortillas, beans, salads, or even cauliflower rice for a low-carb option. You can also use the chicken and peppers as a filling for tacos, burritos, or enchiladas.

Is This Recipe Gluten-Free?
Yes, this recipe is naturally gluten-free. Just double-check the label on your chipotle peppers in adobo sauce to ensure they are gluten-free.

Can I Freeze the Leftovers?
Yes, this dish freezes well. Simply let the chicken and peppers cool completely, then transfer them to a freezer-safe container or bag. They will keep for up to three months. Reheat gently on the stove or in the microwave.

What If I Don’t Have Fire-Roasted Tomatoes?
You can use regular canned crushed tomatoes if you don’t have fire-roasted tomatoes. The flavor will be slightly different, but it will still be delicious. If you want to mimic the smoky flavor, consider adding a pinch of smoked paprika to the sauce.

How Can I Make This Dish Dairy-Free?
Good news! This recipe is already dairy-free, so no modifications are necessary. Just be mindful of your side dishes if you want to keep the entire meal dairy-free.

What’s the Best Way to Reheat This Dish?
The best way to reheat this dish is to warm it up in a skillet over medium heat. Add a splash of water or broth to keep the chicken moist. Alternatively, you can microwave it in a covered dish until heated through.

Can I Make This Recipe for Meal Prep?
Yes! This recipe is perfect for meal prepping. Simply divide the finished dish into individual portions and store them in the fridge or freezer for easy meals throughout the week.

Conclusion & Call to Action

Sheet Pan Chicken and Peppers with Tinga Sauce is truly a weeknight hero. It’s quick, easy, packed with incredible smoky and spicy flavors, and flexible enough to serve with all your favorite sides. Whether you’re making tacos for Taco Tuesday, meal-prepping for the week, or just looking for a comforting yet healthy dinner option, this recipe has you covered.

Now that you’ve got all the details, it’s time to get cooking! Gather your ingredients, preheat that oven, and prepare to wow your family with this delicious meal. And don’t forget to make extra tinga sauce if you’re anything like me and love having extra sauce to drizzle over everything.

I can’t wait to hear how this recipe turns out for you. Feel free to leave a comment below sharing your experience, or tag me on social media with your tasty creation. Happy cooking!

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