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

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This Chipotle Chicken Bowl with Black Beans, Corn, and Creamy Sauce is a delicious and nutritious meal that combines smoky chipotle-spiced chicken with fresh ingredients, like black beans and corn, all drizzled with a tangy creamy cilantro-lime sauce. Perfect for meal prep or a quick weeknight dinner, this dish is full of flavor and easily customizable to suit your spice level and dietary preferences.

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Creamy Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Bowl:

  • 1 cup cooked black beans, rinsed and drained
  • 1 cup cooked corn kernels
  • 1/4 cup chopped cilantro, for garnish

Instructions

  • Prep the Chicken: In a bowl, combine chicken cubes, olive oil, chipotle powder, garlic powder, salt, and pepper. Toss to coat evenly.
  • Cook the Chicken: Grill or pan-fry the chicken cubes over medium heat for 6-8 minutes, turning occasionally, until cooked through and slightly charred.
  • Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper until smooth and well-combined.
  • Assemble the Bowls: Divide the cooked black beans, corn kernels, and chicken cubes between bowls. Drizzle with the creamy cilantro lime sauce and garnish with extra chopped cilantro.

Notes

  • You can swap the chicken for tofu or roasted vegetables for a vegetarian option.
  • For a spicier kick, add red pepper flakes or sliced jalapeños to the marinade.
  • Make it dairy-free by replacing the sour cream and mayonnaise with coconut milk and cashew cream.