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

A smoky, flavorful chipotle chicken bowl loaded with black beans, corn, rice, avocado, and a creamy chipotle sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Calories: 480

Ingredients
  

Chicken Bowl
  • 2 large chicken breasts sliced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
  • 1 cup cooked rice
  • 1 cup black beans rinsed and drained
  • 1 cup corn fresh or frozen
  • 1 avocado sliced
  • 0.5 cup cherry tomatoes halved
Creamy Chipotle Sauce
  • 0.5 cup Greek yogurt
  • 1-2 chipotle peppers in adobo minced
  • 1 tsp adobo sauce
  • 1 garlic clove grated
  • 1 tbsp lime juice

Equipment

  • Skillet
  • Mixing bowls
  • Cutting board
  • Chef’s knife

Method
 

  1. Mix Greek yogurt, chipotle peppers, adobo, garlic, lime juice, and salt to form the creamy chipotle sauce.
  2. Coat chicken with olive oil and spices, plus 1 tablespoon of the sauce. Marinate 10 minutes.
  3. Cook chicken in a skillet over medium-high heat until browned and cooked through.
  4. Prepare rice, black beans, corn, tomatoes, and avocado.
  5. Assemble bowls with rice, chicken, beans, corn, and toppings.
  6. Drizzle generously with creamy chipotle sauce and serve.

Notes

Add extra lime juice for brightness or additional chipotle for heat.