Can I make this Chipotle Chicken Bowl ahead of time?

Absolutely. Cook the chicken, prep the beans and corn, and mix the sauce. Store everything separately, then assemble when ready. Add avocado right before eating so it doesn’t turn brown and sad.

What can I use instead of sour cream?

Greek yogurt works great and keeps it high-protein. If you want dairy-free, a thick unsweetened plant-based yogurt can work too—just taste and adjust the honey and lime.

How spicy is the creamy chipotle sauce?

It depends on how much chipotle pepper in adobo you use. If you’re sensitive to heat, start with 1 teaspoon minced chipotle and build from there.

How do I store leftovers?

Store chicken, beans/corn, and sauce in separate airtight containers. They’ll keep well in the fridge for about 3–4 days . Reheat chicken and beans, then assemble fresh.

Can I swap the chicken for something else?

Yes! This works with shrimp, steak, or even roasted cauliflower if you want a meatless option. The marinade flavors are amazing on almost anything.

Chipotle Chicken Bowl: 5 Irresistible Power Bites

Description

This Chipotle Chicken Bowl is smoky, juicy, and packed with bold flavor. Made with marinated chicken, rice, black beans, corn, avocado, and a creamy chipotle sauce, it’s perfect for meal prep or an easy weeknight dinner.

Ingredients

Scale

For the Chicken Marinade

2 boneless skinless chicken breasts or thighs
2 tablespoons olive oil
2 tablespoons fresh 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 rice (white or brown)
1 cup cooked black beans, rinsed and drained
1 cup corn (grilled, roasted, or canned)
1 avocado, mashed or sliced
1/4 cup fresh cilantro, chopped

Creamy Chipotle Sauce

1/2 cup sour cream or Greek yogurt
2 tablespoons lime juice
1 tablespoon chipotle peppers in adobo, minced
1 teaspoon garlic powder
1 teaspoon honey

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Instructions

In a bowl, whisk olive oil, lime juice, garlic, chipotle chili powder, smoked paprika, cumin, salt, and pepper. Add chicken and coat well. Marinate at least 30 minutes or overnight.
Heat a skillet or grill over medium-high heat. Cook chicken 6–7 minutes per side until fully cooked (165°F). Rest 5 minutes, then slice.
Warm black beans and corn. Season lightly with salt if needed.
In a small bowl, whisk all sauce ingredients until smooth. Adjust spice to taste.
Assemble bowls with rice, black beans, corn, avocado, and sliced chicken. Drizzle with creamy chipotle sauce and garnish with cilantro.

Notes

Greek yogurt keeps the sauce lighter and higher in protein.

Adjust chipotle peppers for more or less heat.

Perfect for meal prep—store components separately for best texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet / Grill
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 26 g
Saturated Fat: 6 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 8 g
Protein: 38 g
Cholesterol: 95 mg