Chipotle Chicken Bowl with Black Beans, Corn, & Creamy Sauce Recipe

Introduction

This Chipotle Chicken Bowl is a vibrant and flavorful meal packed with smoky spices, fresh vegetables, and a creamy, tangy sauce. It’s perfect for a quick weeknight dinner or meal prep that feels both indulgent and wholesome.

Ingredients

• 2 boneless skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cooked black beans
• 1 cup corn (grilled, roasted, or canned)
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon chipotle peppers in adobo, minced
• 1 teaspoon garlic powder
• 1 teaspoon honey
• 2 tablespoons lime juice (for sauce)

Instructions

1. Step 1: In a bowl, combine olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and black pepper. Add the chicken and marinate for at least 30 minutes to let the flavors meld.
2. Step 2: Heat a grill or skillet over medium-high heat. Cook the chicken until fully cooked and lightly charred, about 5-7 minutes per side depending on thickness. Remove from heat and let it rest before slicing.
3. Step 3: Warm the cooked black beans in a pan, seasoning with a pinch of cumin and salt to taste. Prepare the corn by grilling, roasting, or using canned corn warmed through.
4. Step 4: To make the creamy sauce, whisk together sour cream (or Greek yogurt), lime juice, minced chipotle peppers, garlic powder, and honey until smooth and well combined.
5. Step 5: Assemble your bowl by layering the black beans, corn, sliced avocado, and sliced chicken. Drizzle the creamy chipotle sauce over the top and garnish with fresh cilantro.

Tips & Variations

• For extra smoky flavor, char the chicken over an open flame or use smoked paprika in the marinade.
• Swap chicken breasts for thighs if you prefer juicier meat.
• Add cooked rice or quinoa to the bowl for more substance.
• Use Greek yogurt in the sauce for a lighter, tangier alternative to sour cream.
• Adjust the amount of chipotle peppers in the sauce to control the spice level.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave until warmed through. It’s best to add avocado and sauce fresh when serving to keep their texture and flavor vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the chicken with grilled tofu, tempeh, or roasted vegetables to keep it meat-free while enjoying similar flavors.

How spicy is the chipotle sauce?

The sauce has a moderate smoky heat from the chipotle peppers in adobo, which can be adjusted by using less or more peppers according to your taste.

Chipotle Chicken Bowl with Black Beans, Corn, & Creamy Sauce Recipe

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★★★★★

4.5 from 133 reviews

This Chipotle Chicken Bowl is a vibrant and flavorful meal combining smoky, spicy chicken with hearty black beans, sweet corn, creamy chipotle sauce, and fresh avocado. Perfect for a wholesome lunch or dinner, it features a balance of smoky, tangy, and creamy elements that come together beautifully in every bite.

• Author: Logan
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Chicken Marinade

• 2 boneless skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Beans and Corn

• 1 cup cooked black beans
• 1 cup corn (grilled, roasted, or canned)

Creamy Chipotle Sauce

• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon chipotle peppers in adobo, minced
• 1 teaspoon garlic powder
• 1 teaspoon honey
• 2 tablespoons lime juice

Garnish

• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and black pepper. Add the chicken breasts or thighs and coat them thoroughly with the marinade. Cover and let it marinate for at least 30 minutes to allow the flavors to infuse the meat.
2. Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken until fully cooked through and lightly charred on the outside, about 5-7 minutes per side depending on thickness. Remove from heat and let rest for a few minutes before slicing to retain the juices.
3. Prepare Beans and Corn: Warm the cooked black beans in a saucepan and season them with a pinch of cumin and salt to enhance the flavor. Prepare the corn by grilling or roasting it if fresh, or simply drain and warm canned corn.
4. Make the Creamy Chipotle Sauce: In a small bowl, whisk together sour cream or Greek yogurt, lime juice, minced chipotle peppers in adobo, garlic powder, and honey until smooth and well combined. This will add a creamy, tangy, and spicy kick to the bowl.
5. Assemble the Bowl: In serving bowls, layer the warm black beans and corn, arrange sliced avocado and grilled chicken on top. Drizzle the creamy chipotle sauce over everything and garnish with freshly chopped cilantro. Serve immediately for a fresh, satisfying meal.

Notes

• You can substitute chicken breasts with thighs for a juicier outcome.
• If you prefer less spice, reduce the amount of chipotle chili powder and chipotle peppers.
• For a dairy-free option, use a vegan sour cream alternative.
• Grilling the corn adds a smoky flavor that complements the chipotle seasoning nicely.
• Leftover chicken and sauce can be stored separately in the fridge for up to 3 days.

Keywords: chipotle chicken bowl, black beans, corn, creamy chipotle sauce, grilled chicken, healthy bowl, Mexican flavors