Chipotle Chicken Bowl with Black Beans, Corn, and Creamy Lime Sauce Recipe

Introduction

This Chipotle Chicken Bowl combines smoky, spicy flavors with hearty black beans, sweet corn, and a creamy, tangy sauce. It’s a vibrant, satisfying meal perfect for a quick weeknight dinner or meal prep.

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. Marinate the chicken in this mixture for at least 30 minutes.
2. Step 2: Cook the marinated chicken on a grill or in a skillet over medium heat until fully cooked and lightly charred, about 6-7 minutes per side depending on thickness. Let rest for a few minutes, then slice.
3. Step 3: Warm the cooked black beans in a pan over medium heat. Season with additional cumin and salt to taste. Prepare the corn by grilling, roasting, or heating if canned.
4. Step 4: Whisk together sour cream or Greek yogurt, lime juice, minced chipotle peppers in adobo, garlic powder, and honey until smooth and creamy to make the sauce.
5. Step 5: Assemble the bowl by layering black beans, corn, sliced avocado, and the sliced chicken. Drizzle with the creamy chipotle sauce and garnish with chopped cilantro.

Tips & Variations

• Use chicken thighs for juicier meat or breasts for a leaner option. Adjust cooking time accordingly.
• For extra heat, add more chipotle peppers or a pinch of cayenne pepper to the marinade or sauce.
• Serve over rice, quinoa, or greens to turn it into a complete meal.
• Substitute the sour cream with Greek yogurt for a tangier, healthier sauce.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken, beans, and corn gently in a skillet or microwave before assembling. Add fresh avocado and cilantro when serving for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the chicken with grilled tofu, tempeh, or roasted vegetables like peppers and zucchini for a satisfying vegetarian bowl.

How spicy is the chipotle chili powder and peppers?

Chipotle chili powder and chipotle peppers in adobo have a smoky, medium-level heat. Adjust the amount according to your spice tolerance or omit the peppers for a milder flavor.

Chipotle Chicken Bowl with Black Beans, Corn, and Creamy Lime Sauce Recipe

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★★★★★

4.8 from 138 reviews

This vibrant Chipotle Chicken Bowl is packed with smoky, spicy flavors and fresh ingredients. Featuring marinated grilled chicken, black beans, corn, creamy chipotle sauce, and avocado, it’s a hearty and nutritious meal perfect for lunch or dinner.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the 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

For the Bowl

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

For the 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

Instructions

1. Marinate the Chicken: Combine olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and black pepper in a bowl. Add the chicken breasts or thighs and coat thoroughly. Allow the chicken to marinate for at least 30 minutes to absorb the flavors.
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, approximately 5-7 minutes per side depending on thickness. Once cooked, let the chicken rest for a few minutes before slicing it into strips.
3. Prepare the Beans and Corn: Warm the cooked black beans in a saucepan and season them with a pinch of cumin and salt to taste. Grill, roast, or heat the corn as desired.
4. Make the Creamy Chipotle Sauce: In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, minced chipotle peppers in adobo, garlic powder, and honey until smooth and creamy.
5. Assemble the Bowl: In serving bowls, layer the warmed black beans, corn, sliced avocado, and sliced grilled chicken. Drizzle the creamy chipotle sauce over the top and garnish with chopped fresh cilantro. Serve immediately and enjoy!

Notes

• Marinate the chicken for longer (up to 4 hours) for a more intense flavor.
• Use Greek yogurt instead of sour cream for a lighter, tangier sauce.
• For a vegetarian version, substitute grilled tofu or tempeh for the chicken.
• If fresh corn is not available, canned or frozen corn works well after grilling or roasting for added flavor.
• Adjust the amount of chipotle peppers in the sauce to control the spice level.

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