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

Introduction

This Chipotle Chicken Bowl is a flavorful and satisfying meal perfect for lunch or dinner. Packed with smoky spices, creamy sauce, and fresh ingredients, it’s an easy recipe that brings exciting Tex-Mex flavors to your table.

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: Marinate the chicken by combining olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and black pepper. Coat the chicken well and let it sit for at least 30 minutes.
2. Step 2: Cook the marinated chicken on a grill or skillet over medium heat until it is fully cooked through and has a nice char, about 5-7 minutes per side.
3. Step 3: Warm the cooked black beans in a pot and season lightly with cumin and salt to enhance flavor.
4. Step 4: Prepare the corn by grilling, roasting, or simply warming canned corn until heated throughout.
5. Step 5: Make the creamy sauce by mixing sour cream or Greek yogurt with lime juice, minced chipotle peppers in adobo, garlic powder, and honey until smooth and well blended.
6. Step 6: Assemble your bowl by layering the warm black beans, prepared corn, sliced avocado, and sliced chicken. Drizzle generously with the creamy chipotle sauce and sprinkle with fresh chopped cilantro.

Tips & Variations

• For extra heat, add more chipotle peppers or a dash of cayenne pepper to the marinade or sauce.
• Use chicken thighs for juicier meat or breasts for a leaner option.
• Swap out black beans for pinto beans or add a scoop of cooked rice to make it more filling.
• The creamy sauce can be made ahead and stored in the fridge to save time.

Storage

Store any leftover cooked chicken and components in airtight containers in the refrigerator for up to 3 days. Keep the sauce separate to maintain its creamy texture. Reheat gently in the microwave or on the stovetop until warmed through before assembling the bowl again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, frozen chicken can be used but make sure to fully thaw it before marinating and cooking to ensure even cooking and best flavor absorption.

Is it possible to make this dish vegetarian?

Absolutely! Replace the chicken with grilled tofu, tempeh, or extra beans, and keep the same spices and sauce to maintain that smoky, creamy flavor.

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

Print Recipe

★★★★★

5 from 106 reviews

This Chipotle Chicken Bowl combines smoky, spicy marinated chicken with hearty black beans, sweet corn, creamy avocado, and a zesty chipotle sauce. Perfect for a flavorful, wholesome meal that’s easy to prepare on the grill or stovetop.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

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

Bowl Components

• 1 cup cooked black beans
• 1 cup corn (grilled, roasted, or canned)
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped

Creamy 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 (for sauce)

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 evenly. Cover and marinate for at least 30 minutes to infuse the flavors.
2. Cook the Chicken: Heat a grill or skillet over medium heat. Cook the marinated chicken until fully cooked through, about 6-8 minutes per side, depending on thickness. Ensure the internal temperature reaches 165°F (74°C).
3. Prepare the Black Beans: Warm the cooked black beans in a pot over low heat. Season lightly with cumin and salt to taste, stirring occasionally until heated through.
4. Prepare the Corn: If using fresh corn, grill or roast it until lightly charred and fragrant. For canned corn, simply warm it up on the stovetop or in the microwave.
5. Make the Creamy Sauce: In a small bowl, mix together sour cream or Greek yogurt, lime juice, minced chipotle peppers in adobo, garlic powder, and honey until smooth and well combined.
6. Assemble the Bowl: In serving bowls, layer the warm black beans and corn first. Add sliced avocado and the cooked, sliced chicken on top. Drizzle generously with the creamy chipotle sauce and sprinkle with fresh cilantro for garnish.

Notes

• For a dairy-free version, substitute the sour cream or Greek yogurt with a plant-based alternative.
• Adjust the amount of chipotle peppers in adobo in the sauce to control the heat level.
• Marinate the chicken overnight for even more intense flavor.
• Serve with lime wedges for an extra citrusy kick.
• Can be served over rice or quinoa for a more filling meal.

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