Can I use chicken thighs instead of breasts?

Absolutely! They stay juicy and take on that smoky flavor beautifully. Just cook a bit longer if needed.

What kind of rice works best?

You can’t go wrong with white or brown rice, but cilantro-lime rice adds a zing that pairs perfectly with the chipotle.

How can I store leftovers?

Store each component separately in airtight containers for up to 3 days. Reheat the chicken gently to keep it tender.

It’s got a little kick from the chipotle powder, but you can tone it down by using less—or bump it up with hot sauce.

Chipotle Chicken Bowl with Black Beans and Corn with Creamy Sauce : the best

Description

A bold and flavorful Chipotle Chicken Bowl with Black Beans, Corn, and Creamy Sauce—quick, satisfying, and perfect for busy weeknights or meal prep. Packed with smoky grilled chicken, sweet corn, hearty black beans, and a zesty chipotle cream sauce, this bowl is a family favorite you’ll crave again and again.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chipotle powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
½ tsp brown sugar
Salt & black pepper to taste

For the Bowl:

1 cup cooked rice (white or cilantro-lime rice)
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
½ cup chopped fresh cilantro

For the Creamy Chipotle Sauce:

¼ cup mayonnaise or Greek yogurt
¼ cup sour cream
1 tbsp lime juice
½ tsp chipotle powder

Optional:

Extra lime wedges for serving

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Instructions

Marinate the Chicken: In a bowl, mix olive oil, chipotle powder, smoked paprika, garlic powder, cumin, brown sugar, salt, and pepper. Coat chicken breasts in the mixture and let sit for at least 15 minutes.
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side or until internal temperature reaches 165°F. Rest, then slice into strips.
Prepare the Sauce: In a small bowl, whisk together mayo or yogurt, sour cream, lime juice, and chipotle powder until smooth.
Warm the Beans & Corn (optional): Warm the black beans and corn in a pan or microwave with a pinch of salt.
Assemble the Bowl: Start with rice as your base. Layer sliced chicken, black beans, corn, and fresh cilantro. Drizzle generously with the creamy chipotle sauce.
Serve: Add lime wedges if desired and enjoy immediately!

Notes

For extra flavor, marinate the chicken up to 8 hours in advance.
Greek yogurt makes a tangier, lighter sauce; mayo adds richness—use what suits your taste.
This recipe is great for meal prep—store components separately and build bowls fresh.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Main course
Method: Grilling / skillet
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 26 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 39 g
Cholesterol: 95 mg