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

Smoky chipotle-marinated grilled chicken served with black beans, corn, rice, fresh toppings, and a rich creamy chipotle sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Meal Prep
Cuisine: Mexican-Inspired
Calories: 565

Ingredients
  

Chipotle Chicken
  • 1.5 lb chicken breasts or thighs
  • 2 tbsp olive oil
  • 2 chipotle peppers in adobo minced
  • 1 tbsp adobo sauce
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Bowl Components
  • 3 cups cooked rice or cilantro-lime rice
  • 1 can black beans drained and rinsed
  • 1 cup corn
  • 1 avocado sliced
  • 0.5 cup tomatoes diced or pico de gallo
  • 0.25 cup cilantro chopped
Creamy Chipotle Sauce
  • 0.5 cup sour cream or Mexican crema
  • 1 chipotle pepper in adobo
  • 1 tbsp adobo sauce
  • 1 clove garlic
  • 0.5 lime juiced
  • 1-2 tbsp milk or water to thin sauce

Equipment

  • Grill or skillet
  • Blender or food processor
  • Cutting board
  • Mixing bowls

Method
 

  1. Marinate chicken in chipotle peppers, adobo, garlic, oil, spices, and lime for at least 20 minutes.
  2. Grill or pan-sear chicken until cooked through and slightly charred; slice.
  3. Warm black beans and corn; prepare rice.
  4. Blend all creamy chipotle sauce ingredients until smooth.
  5. Assemble bowls with rice, chicken, beans, corn, tomatoes, and avocado.
  6. Drizzle with creamy chipotle sauce and garnish with cilantro.

Notes

For a smoky twist, grill the corn before adding it to the bowl.