Description
Experience the vibrant flavors of Mexico with this Sheet Pan Chicken Tinga. Juicy chicken breasts are coated in a zesty blend of spices, smoky chipotle peppers, and fresh ingredients, all roasted on one pan for minimal cleanup. Perfect for Taco Tuesday or any gathering, this dish will have your family and friends coming back for seconds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic
- 1 can (14 oz) fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce (adjust to taste)
- 1 cup fresh cilantro, chopped
- 1 medium onion, diced
- Juice of 2 limes
- 8 corn or flour tortillas
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat chicken breasts dry and season with salt and pepper.
- In a skillet over medium heat, sauté diced onion in olive oil until golden brown (about 5 minutes).
- Blend tomatoes, chipotle peppers, garlic, lime juice, and half of the cilantro until smooth.
- Pour half of the sauce over seasoned chicken on the baking sheet; coat well.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Shred chicken using two forks and mix with remaining sauce before serving on tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg