Description
A delicious and versatile bowl packed with spicy chipotle chicken, black beans, corn, and a creamy sauce, perfect for meal prep or quick dinners.
Ingredients
- 2 boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked black beans, rinsed
- 1 cup corn
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lime juice for sauce
- 1 tablespoon chipotle peppers in adobo, minced
- 1 teaspoon garlic powder
- 1 teaspoon honey
Instructions
- Whisk together the olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and pepper until well combined.
- Add the chicken to the marinade and turn to coat completely. Cover and refrigerate for at least 30 minutes.
- Heat a grill or large skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side, ensuring it reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before slicing it into strips.
- Char the corn in a hot skillet if using frozen corn, and warm the black beans.
- Whisk together sour cream (or Greek yogurt), lime juice, chipotle peppers in adobo, garlic powder, and honey in a small bowl until smooth for the sauce.
- Assemble the bowls with a base of black beans and charred corn, layer with sliced avocado and chicken, then drizzle with the creamy sauce. Top with fresh cilantro and serve with lime wedges.
Notes
This bowl is great for meal prep; store components separately for freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican