Sheet Pan Chicken Tinga Bowls
Make these flavourful Mexican chicken tinga bowls in just 15 minutes of prep. Everything cooks together on one sheet pan for a simple, satisfying dinner or meal
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Ingredients
- 1 lbs. boneless skinless chicken thighs
- 3 bell peppers, sliced (I used one of each color)
- 1 teaspoon salt, pepper to taste
- 1-2 tablespoons olive oil
- 1 tablespoon olive oil
- half of an onion, chopped
- 2 cloves garlic, chopped
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 14-ounce can crushed fire-roasted tomatoes
- 1⁄2 teaspoon salt
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