Description

If you’re craving bold flavors and an easy dinner idea that doesn’t sacrifice taste, this Chipotle Chicken Bowl with Black Beans, Corn & Creamy Sauce is going to hit the spot. Tender grilled chipotle-marinated chicken is paired with hearty black beans, sweet corn, fresh cilantro, and a rich, creamy sauce that ties everything together. It’s perfect for a quick lunch, healthy snack, or flavorful dinner idea that the whole family will love. Packed with protein, fiber, and color, this bowl is a beautiful blend of smoky, spicy, creamy, and fresh. Whether you’re meal-prepping or making a weeknight meal, this recipe checks all the boxes.

Ingredients

Scale

2 boneless, skinless chicken breasts (or thighs)
2 chipotle peppers in adobo sauce (chopped)
1 tablespoon adobo sauce (from the can)
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lime
Salt and pepper to taste
1 cup black beans (canned, drained, and rinsed)
1 cup corn kernels (fresh, canned, or frozen)
1/4 cup chopped fresh cilantro
1 cup cooked rice or quinoa (optional)

For the Creamy Sauce:

1/2 cup Greek yogurt or mayo
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/4 teaspoon chipotle powder (adjust to taste)
Salt to taste

Instructions

In a bowl, mix chopped chipotle peppers, adobo sauce, olive oil, garlic, lime juice, salt, and pepper. Add chicken and coat well. Marinate for at least 30 minutes.
Grill or pan-cook the chicken over medium-high heat for 5–7 minutes per side, or until fully cooked. Let rest, then slice.
In a small bowl, whisk together the creamy sauce ingredients until smooth. Set aside.
Heat black beans and corn separately in the microwave or stovetop. Season lightly with salt and lime juice.
Assemble the bowl: layer rice (if using), black beans, corn, sliced chicken, and cilantro.
Drizzle with creamy chipotle sauce and garnish with extra cilantro or avocado if desired.
Serve warm and enjoy!