Description
This Chipotle Chicken Bowl features tender grilled chicken breasts marinated in smoky chipotle peppers, paired with black beans, sweet corn, and a refreshing creamy lime-cilantro sauce. Perfect for a quick and flavorful weeknight meal, this bowl combines spicy, smoky, and fresh flavors for a satisfying and balanced dish.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 2 chipotle peppers in adobo sauce, minced
Vegetables and Beans
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn (fresh or frozen)
- 1 medium red onion, diced
Creamy Sauce
- 1 cup sour cream (or Greek yogurt)
- 2 tbsp lime juice
- Fresh cilantro, chopped (optional for garnish)
Instructions
- Marinate the chicken: Combine the chicken breasts with minced chipotle peppers in adobo sauce in a bowl or resealable bag. Ensure the chicken is well coated, then let it marinate in the refrigerator for at least 30 minutes to absorb the smoky, spicy flavors.
- Cook the chicken: Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Once cooked, allow the chicken to rest before slicing to retain its juices.
- Prepare toppings: While the chicken cooks, rinse and drain the black beans thoroughly. If using fresh corn, grill or cook it as desired; alternatively, thaw frozen corn. Dice the red onion finely for a fresh, crunchy texture.
- Make the creamy sauce: In a small bowl, mix together the sour cream (or Greek yogurt), lime juice, and chopped cilantro until smooth and well combined. This sauce will add a tangy and creamy balance to the spicy chicken.
- Assemble the bowl: Layer sliced grilled chicken, black beans, sweet corn, and diced red onion in serving bowls. Drizzle generously with the creamy lime-cilantro sauce. Garnish with additional fresh cilantro if desired and serve immediately for the best flavor.
Notes
- For a spicier dish, add more chipotle peppers or include some of the adobo sauce in the marinade.
- To make this dish gluten-free, ensure the adobo sauce and any marinade additives are gluten-free certified.
- Greek yogurt can be substituted for sour cream for a healthier option with more protein.
- If fresh corn is unavailable, frozen corn is a convenient alternative and works well.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
