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

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

Nora
Bold, smoky, and irresistibly fresh—this Chipotle Chicken Bowl delivers tender, spice-kissed chicken over fluffy rice with juicy cherry tomatoes, sweet corn, creamy avocado, crisp lettuce, hearty black beans, and a drizzly cool sauce to tie it all together. It’s a weeknight lifesaver that tastes like your favorite fast-casual order, only brighter and cleaner. Make it for meal prep, a quick dinner, or a protein-packed lunch; this easy recipe checks all the boxes for “easy dinner,” “quick lunch,” “healthy snack vibes,” and flexible “food ideas” that fit your best “dinner ideas” and “breakfast ideas” when you’re craving savory fuel.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine American, Tex-Mex
Servings 4 bowls
Calories 620 kcal

Equipment

  • Skillet or grill pan
  • Mixing Bowl
  • Whisk

Ingredients
  

Ingredients

  • 1.5 lb boneless skinless chicken breasts
  • 2 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 3 cup cooked white or brown rice
  • 1.5 cup cooked black beans (rinsed and drained)
  • 1.5 cup corn kernels (fresh, canned, or thawed)
  • 1 cup cherry tomatoes (halved)
  • 2 cup shredded romaine or mixed greens
  • 1 large avocado (sliced)
  • 1 whole lime (cut into wedges)
  • 2 tbsp chopped cilantro (optional)

Creamy Sauce

  • 0.5 cup plain Greek yogurt (or mayo, or half/half)
  • 1 tbsp lime juice
  • 1 tsp honey (or maple syrup)
  • 0.5 tsp chipotle chili powder (or 1 tsp adobo sauce)
  • 0.25 tsp garlic powder
  • 0.125 tsp kosher salt

Instructions
 

  • Season chicken with chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss with olive oil; marinate 20 minutes (up to 12 hours chilled).
  • Cook chicken on a hot grill pan or skillet over medium-high heat 5–7 minutes per side until charred and 165°F inside. Rest 5 minutes; slice.
  • Warm black beans and corn; optionally char corn in a dry skillet for extra flavor.
  • Whisk Greek yogurt, lime juice, honey, chipotle, garlic powder, and salt to make a smooth, pourable sauce.
  • Assemble bowls: rice base, then lettuce, sliced chicken, beans, corn, tomatoes, and avocado. Drizzle sauce, garnish with cilantro, and serve with lime wedges.

Notes

Adjust chipotle to taste for more or less heat. Store components separately up to 3 days; sauce keeps 4–5 days chilled.

Nutrition

Calories: 620kcalCarbohydrates: 58gProtein: 43gFat: 22gSaturated Fat: 5gCholesterol: 95mgSodium: 780mgFiber: 12gSugar: 7gVitamin A: 350IUVitamin C: 22mgCalcium: 120mgIron: 5mg
Keyword chipotle chicken bowl, easy recipe, healthy dinner, meal prep, rice bowl
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