Name: Chipotle Chicken Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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; 1 cup cooked black beans (canned, 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; 1 tablespoon chipotle peppers in adobo, minced; 1 teaspoon garlic powder; 1 teaspoon honey

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Introduction

This Chipotle Chicken Bowl is a flavorful and satisfying meal perfect for any day of the week. It combines smoky, spicy chicken with creamy avocado, charred corn, and a zesty chipotle sauce. Easy to prepare and full of vibrant flavors, it’s sure to become a favorite in your recipe rotation.

A white bowl filled with colorful food divided into sections: at the bottom front, there are grilled chicken cubes with a golden brown, slightly charred outside on a bed of green lettuce. To the left, there is a bright yellow pile of corn kernels. At the back, white rice forms a base topped with a dollop of white sour cream sprinkled with green herbs. On the right side, there are black beans and a mix of red diced tomatoes, white onion slices, and green herbs. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Instructions

Step 1: In a medium bowl, whisk together olive oil, fresh lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and black 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.
Step 2: Heat a grill or large skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, or until internal temperature reaches 165°F and chicken has nice char marks. Let rest for 5 minutes, then slice into strips.
Step 3: While the chicken rests, warm the black beans in a small saucepan or microwave. Add a pinch of cumin and salt to taste. For the corn, char frozen corn in a dry hot skillet for 3-4 minutes until golden spots appear.
Step 4: Prepare the creamy chipotle sauce by whisking together sour cream or Greek yogurt, lime juice, minced chipotle peppers in adobo, garlic powder, and honey in a small bowl. Adjust the heat level to your liking.
Step 5: Build your bowls by layering warm black beans, charred corn, sliced avocado, and sliced chicken. Drizzle generously with the creamy chipotle sauce and sprinkle with fresh cilantro. Serve with lime wedges on the side.

Tips & Variations

Marinate the chicken overnight to deepen the chipotle flavor.
Swap black beans for pinto or kidney beans for a different bean texture.
Add cooked rice or quinoa to make the bowl more filling.
Use Greek yogurt for a tangier sauce or sour cream for a richer taste.
Add chopped jalapeños or hot sauce to the sauce if you prefer extra heat.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the chicken, beans, corn, and sauce chilled. Reheat the chicken, beans, and corn gently in a skillet or microwave before assembling your bowl. Add fresh avocado just before serving to prevent browning.

How to Serve

A bowl of food with layers arranged in sections on a bed of green lettuce leaves. Starting from the left, there are bright yellow corn kernels, next to small pieces of grilled chicken with a golden brown color. Above the chicken and corn is a portion of white rice mixed with bits of green herbs, topped with two lime wedges. In the center of the bowl is a dollop of white sour cream sprinkled with green herbs. To the right of the sour cream is a mix of diced red tomatoes, purple onion pieces, and some slices of white onion. Next to this is a pile of shiny black beans, and on the far right, long slices of red bell pepper lay on the lettuce. A white-handled spoon rests on the edge of the bowl. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and often stay juicier and more flavorful when grilled or cooked in a skillet.

What if I don’t have chipotle peppers in adobo?

You can substitute with chipotle chili powder or smoked paprika and add a small amount of hot sauce or cayenne pepper to mimic the smoky heat.