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Chipotle chicken bowl with sliced grilled chicken, black beans, charred corn, avocado, and creamy chipotle sauce in a white bowl

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

A smoky, high-protein chipotle chicken bowl layered with black beans, charred corn, sliced avocado, and a creamy chipotle sauce. Ready in about 50 minutes and perfect for weeknight dinners and meal prep.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts or thighs thighs recommended for juicier results
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice about 1 lime
  • 2 cloves garlic minced
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup cooked black beans canned, rinsed and drained
  • 1 cup corn grilled, roasted, or frozen charred in a dry skillet
  • 1 avocado sliced just before serving
  • 0.25 cup fresh cilantro chopped
  • lime wedges for serving
  • 0.5 cup sour cream or plain Greek yogurt Greek yogurt recommended for higher protein
  • 2 tbsp fresh lime juice for the sauce
  • 1 tbsp chipotle peppers in adobo minced; start with 1 tsp if heat-sensitive
  • 1 tsp garlic powder
  • 1 tsp honey

Equipment

  • Grill or large skillet
  • Mixing bowls
  • Whisk
  • Small saucepan

Method
 

  1. In a medium bowl, whisk together the olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and black pepper. Add the chicken and turn to coat on all sides. Cover and refrigerate for at least 30 minutes, or up to overnight for the deepest smoky flavor.
  2. Heat a grill or large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees F and visible char marks appear. Let the chicken rest for 5 minutes before slicing into strips.
  3. While the chicken rests, warm the black beans in a small saucepan over medium heat or in the microwave. Stir in a pinch of cumin and salt. If using frozen corn, add it to a hot dry skillet and stir for 3 to 4 minutes until golden spots appear.
  4. In a small bowl, whisk together the sour cream or Greek yogurt, lime juice, minced chipotle peppers, garlic powder, and honey. Taste and adjust heat level as desired.
  5. Build your bowls. Layer warm black beans, charred corn, sliced avocado, and sliced chicken. Drizzle creamy chipotle sauce over everything. Top with fresh cilantro and serve with lime wedges.

Notes

Chicken thighs give juicier results; breasts keep the dish leaner. Marinate overnight for deepest flavor. Start with 1 tsp chipotle peppers in adobo if heat-sensitive. Use Greek yogurt instead of sour cream to boost protein. Slice avocado right before serving to prevent browning. Store all components separately in the fridge for up to 4 days.