Description
This chipotle chicken bowl is a flavorful, customizable meal loaded with smoky chicken, black beans, corn, avocado, and a tangy creamy sauce.
Ingredients
Scale
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1–2 chipotle peppers in adobo sauce, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- ½ red onion, diced
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- ½ cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- In a bowl, toss the chicken with chipotle peppers, smoked paprika, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes until fully cooked and charred.
- In a small bowl, mix Greek yogurt, mayo, lime juice, garlic powder, salt, and pepper to make the sauce.
- Divide rice among bowls. Top with cooked chicken, black beans, corn, onion, and avocado.
- Drizzle with creamy sauce and garnish with cilantro and lime juice.
Notes
- Swap chicken with shrimp or tofu for a different protein option.
- Add hot sauce or leave seeds in chipotle for extra spice.
- Make it meal-prep friendly by storing components separately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 85mg