Smoky chipotle chicken with black beans, corn, and creamy sauce creates a vibrant, satisfying bowl in just 30 minutes.
# Components:
→ Chicken and Marinade
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chipotle powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon brown sugar
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
→ Bowl Components
10 - 1 cup cooked white rice or cilantro-lime rice
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup corn kernels (fresh, frozen, or canned)
13 - 1/2 cup chopped fresh cilantro
→ Creamy Chipotle Sauce
14 - 1/4 cup mayonnaise or plain Greek yogurt
15 - 1/4 cup sour cream
16 - 1 tablespoon lime juice
17 - 1/2 teaspoon chipotle powder
→ Garnish
18 - Lime wedges, for serving (optional)
# Method:
01 - In a mixing bowl, combine olive oil, chipotle powder, smoked paprika, garlic powder, cumin, brown sugar, salt, and black pepper. Whisk until fully blended.
02 - Coat the chicken breasts with the chipotle marinade and set aside to marinate for at least 15 minutes.
03 - Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook 5 to 6 minutes on each side or until completely cooked through and juices run clear. Allow to rest for several minutes, then slice thinly.
04 - In a small bowl, whisk together mayonnaise or Greek yogurt, sour cream, lime juice, and chipotle powder until smooth and combined.
05 - Transfer black beans and corn to a saucepan or microwave-safe bowl. Warm gently if desired and season briefly with salt.
06 - Divide cooked rice between serving bowls. Layer with sliced grilled chicken, black beans, corn, and fresh cilantro. Drizzle generously with creamy chipotle sauce.
07 - Serve immediately, offering extra lime wedges on the side if desired.
