Dinner for 3

Sheet Pan Chicken Tinga

Name: Sheet Pan Chicken Tinga
Total time: 45 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 3 bell peppers; 1 tsp salt (optional); 1 1/2 tbsp olive oil; 1 tbsp olive oil; 1/2 onion; 2 cloves garlic; 1 1/2 chipotle peppers in adobo sauce; 1 tsp dried oregano; 1 tsp ground cumin; 1 cans (14 oz) crushed fire-roasted tomatoes; 1/2 tsp salt

Chicken thighs, peppers, onion, and tomatoes roast with chipotle, garlic, cumin, and oregano for a smoky meal.

$2.38per serving $$

45 minstart to table

3servings

Mexican Dairy-free Gluten-free Low-carb High-protein Budget Dinners Sheet pan

Ingredients

1 lb boneless skinless chicken thighs
3 bell peppers
1 tsp salt (optional)
1 1/2 tbsp olive oil
1 tbsp olive oil
1/2 onion
2 cloves garlic
1 1/2 chipotle peppers in adobo sauce
1 tsp dried oregano
1 tsp ground cumin
1 cans (14 oz) crushed fire-roasted tomatoes
1/2 tsp salt

Steps

Heat the oven to 425 F and spread the chicken, peppers, onion, garlic, chipotle peppers, tomatoes, olive oil, oregano, cumin, and salt on a large sheet pan.
Roast for 20 to 25 minutes, stirring the vegetables once, until the chicken reaches 165 F.
Transfer the chicken to a cutting board and chop it into bite-size pieces.
Stir the chicken back into the roasted vegetables and tomato mixture before serving.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.