Description
A delightful and flavorful Chipotle Chicken Bowl with nutritious black beans, sweet corn, and a creamy sauce.
Ingredients
- 2 boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons 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, rinsed
- 1 cup corn
- 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
- Whisk together the olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and black pepper until well combined.
- Add the chicken to the marinade and turn to coat completely. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes per side until the internal temperature reaches 165°F.
- Let the chicken rest for about 5 minutes before slicing.
- Warm the black beans in a small saucepan and season with cumin and salt.
- If using frozen corn, char it in a hot skillet for added flavor.
- Whisk together sour cream, lime juice, minced chipotle peppers, garlic powder, and honey until smooth for the creamy sauce.
- Fill bowls with a layer of black beans, a scoop of corn, sliced avocado, and the grilled chicken on top.
- Drizzle with the creamy sauce and garnish with chopped cilantro. Serve with lime wedges on the side.
Notes
Marinate chicken for deeper flavors and use fresh ingredients for better taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican