Chipotle Chicken Black Beans Corn (Print-Friendly Format)
Smoky chicken layered with black beans, corn, avocado, and creamy chipotle sauce for a vibrant, hearty bowl.
# Ingredients You’ll Need:
→ For the Chicken
01 -
2 boneless skinless chicken breasts or thighs
02 -
2 tablespoons olive oil
03 -
2 tablespoons lime juice
04 -
2 cloves garlic, minced
05 -
1 teaspoon chipotle chili powder
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon ground cumin
08 -
1 teaspoon salt
09 -
0.5 teaspoon black pepper
→ For the Bowl
10 -
1 cup cooked black beans
11 -
1 cup corn, grilled, roasted, or canned
12 -
1 avocado, sliced
13 -
0.25 cup fresh cilantro, chopped
→ For the Creamy Chipotle Sauce
14 -
0.5 cup sour cream or Greek yogurt
15 -
1 tablespoon chipotle peppers in adobo, minced
16 -
1 teaspoon garlic powder
17 -
1 teaspoon honey
18 -
2 tablespoons lime juice
# How to Make It:
01 -
Combine chicken with olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, ground cumin, salt, and black pepper. Mix thoroughly to coat the meat and marinate for at least 30 minutes.
02 -
Grill or sear the marinated chicken in a skillet over medium-high heat until fully cooked and lightly charred. Allow to rest for several minutes before slicing thinly.
03 -
Warm the cooked black beans in a small pan and season with a pinch of ground cumin and salt. Prepare the corn by grilling, roasting, or draining if using canned.
04 -
In a bowl, whisk together sour cream or Greek yogurt, lime juice, minced chipotle peppers in adobo, garlic powder, and honey until smooth and creamy.
05 -
In serving bowls, layer black beans and corn as a base. Arrange sliced avocado and sliced chicken over the top. Drizzle generously with creamy chipotle sauce and garnish with chopped cilantro.
# Extra Tips:
01 -
For intensified smoky depth, marinate the chicken overnight in the refrigerator.
02 -
Substitute Greek yogurt for sour cream to yield a lighter, tangier sauce.
03 -
Incorporate steamed rice or cooked quinoa to make each serving more substantial.