A Chipotle Chicken Bowl is a wonderful meal for busy families. It combines tender chicken with warm black beans and sweet corn. Topped with a creamy sauce, this dish is full of flavor and simplicity. Serve it for lunch or dinner when you want something satisfying without much fuss.
Why You Will Love This Chipotle Chicken Bowl
This recipe is a winner for many reasons. It’s quick, easy, and made with everyday ingredients. You’ll have a tasty meal on the table in about 30 minutes. It’s also family-friendly, making it perfect for everyone at home. Plus, you can customize it based on what you have on hand.
How to Make Chipotle Chicken Bowl
Making this bowl is as easy as combining a few ingredients. Start by marinating the chicken, which adds incredible flavor. Then, cook the chicken, warm up the beans and corn, and whip up a creamy sauce. Layer everything in a bowl, and you’re ready to enjoy!
What You Need
- 2 boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice (fresh preferred)
- 2 cloves garlic (minced)
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked black beans (canned works great, rinsed)
- 1 cup corn (grilled, roasted, or canned)
- 1 avocado (sliced)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lime juice (for sauce)
- 1 tablespoon chipotle peppers in adobo (minced)
- 1 teaspoon garlic powder
- 1 teaspoon honey
Step-by-Step
In a medium mixing bowl, whisk together olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and pepper until well combined. Add the chicken and turn to coat completely. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Heat a grill or large skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F and chicken has char marks. Let rest for 5 minutes before slicing into strips.
While chicken rests, warm black beans in a small saucepan or microwave. Add a pinch of cumin and salt. For corn, char frozen corn in a hot dry skillet for 3-4 minutes until golden spots appear.
Make the creamy chipotle sauce by whisking together sour cream or Greek yogurt, lime juice, minced chipotle peppers, garlic powder, and honey in a small bowl. Taste and adjust heat level as desired.
Build bowls by layering warm black beans, charred corn, sliced avocado, and sliced chicken. Drizzle generously with creamy chipotle sauce and finish with fresh cilantro. Serve with lime wedges on the side.
How to Serve Chipotle Chicken Bowl
This bowl stands wonderfully on its own, but you can pair it with tortilla chips for extra crunch. Fresh lime wedges enhance the flavors even more. Consider serving a side of simple green salad or guacamole for a complete meal. It’s also great for meal prep.
How to Store Chipotle Chicken Bowl
For leftovers, store the components separately in airtight containers. The chicken, beans, and corn can stay fresh in the fridge for up to 3 days. If you need to freeze, store the chicken and beans together. Reheat in the microwave until warmed through, and don’t forget to shake or mix the sauce before serving again.
Recipe Tips
- Marinate Longer: For deeper flavor, marinate the chicken overnight.
- Avoid Dry Chicken: Don’t overcook the chicken; use a meat thermometer for best results.
- Fresh Ingredients: Fresh lime juice makes a big difference in flavor.
- Customize: Use any beans or toppings your family enjoys.
- Warm Tortillas: Serve with warm tortillas for added texture.
Variations & Swaps
- Vegetarian Option: Replace chicken with grilled tofu for a plant-based meal.
- Spicy Kick: Use spicy salsa or more chipotle peppers in the sauce for extra heat.
- Kids-Friendly: Omit the chipotle spices for a milder flavor that kids will love.
FAQs
Can I make this ahead of time?
Absolutely! You can marinate the chicken and prepare the sauce up to 24 hours in advance. Just store everything in individual containers until you’re ready to cook.
Can I freeze leftovers?
Yes, the chicken and black beans freeze well. Just make sure they’re in airtight containers. They should last up to 3 months in the freezer.
How can I reheat the chicken?
Reheat in the microwave until hot throughout, or warm it in a skillet over medium heat for a few minutes, flipping halfway. This helps retain moisture in the chicken.
What can I substitute for black beans?
You can use pinto beans, kidney beans, or even lentils if you prefer. Just remember to warm them before adding to the bowl.
What should I be careful about while cooking?
Ensure not to overcook the chicken. It can become dry. Use a meat thermometer to check for doneness, aiming for 165°F.
Chipotle Chicken Bowl
Ingredients
For the chicken
- 2 pieces boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice (fresh preferred)
- 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 black beans (canned works great, rinsed)
- 1 cup corn (grilled, roasted, or canned)
- 1 piece avocado (sliced)
- 1/4 cup fresh cilantro (chopped)
For the sauce
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lime juice (for sauce)
- 1 tablespoon chipotle peppers in adobo (minced)
- 1 teaspoon garlic powder
- 1 teaspoon honey
Instructions
Marinate the Chicken
- In a medium mixing bowl, whisk together olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and pepper until well combined.
- Add the chicken and turn to coat completely. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Cook the Chicken
- Heat a grill or large skillet over medium-high heat.
- Remove chicken from marinade and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and chicken has char marks.
- Let rest for 5 minutes before slicing into strips.
Prepare the Sides
- While chicken rests, warm black beans in a small saucepan or microwave. Add a pinch of cumin and salt.
- For corn, char frozen corn in a hot dry skillet for 3-4 minutes until golden spots appear.
Make the Sauce
- Make the creamy chipotle sauce by whisking together sour cream or Greek yogurt, lime juice, minced chipotle peppers, garlic powder, and honey in a small bowl.
- Taste and adjust heat level as desired.
Assemble the Bowls
- Build bowls by layering warm black beans, charred corn, sliced avocado, and sliced chicken.
- Drizzle generously with creamy chipotle sauce and finish with fresh cilantro. Serve with lime wedges on the side.
