Chipotle Chicken Bowl with Black Beans

Why You’ll Love This Recipe

This bowl is a full meal in one: lean protein, fiber-rich beans, flavorful rice, and a variety of fresh toppings that can be mixed and matched to suit your taste. The chipotle-marinated chicken adds depth and heat, while the beans and toppings keep it balanced and refreshing. It’s perfect for weeknight dinners, lunchboxes, or make-ahead meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chipotle chicken:

• Boneless, skinless chicken thighs or breasts
• Chipotle peppers in adobo sauce
• Garlic
• Olive oil
• Lime juice
• Ground cumin
• Smoked paprika
• Salt

For the bowls:

• Cooked rice (white, brown, or cilantro-lime)
• Black beans, drained and rinsed
• Corn kernels (fresh, frozen, or canned)
• Cherry tomatoes, halved
• Avocado, sliced or diced
• Red onion, thinly sliced
• Fresh cilantro
• Lime wedges
• Sour cream or Greek yogurt (optional)
• Shredded cheese (optional)

Directions

1. In a blender or food processor, blend chipotle peppers, garlic, lime juice, olive oil, cumin, smoked paprika, and salt until smooth.
2. Pour marinade over chicken and let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
3. Grill or pan-sear chicken over medium-high heat for 5–7 minutes per side, or until cooked through. Let rest, then slice or chop.
4. Warm black beans in a small saucepan over low heat.
5. In serving bowls, layer rice, black beans, grilled chipotle chicken, corn, cherry tomatoes, avocado, and red onion.
6. Garnish with fresh cilantro and a squeeze of lime. Add sour cream and shredded cheese if desired.
7. Serve warm or at room temperature.

Servings and timing

Serves: 4
Preparation time: 15 minutes
Marinating time: 30 minutes (optional but recommended)
Cooking time: 20 minutes
Total time: 35–50 minutes

Variations

• Swap chicken for steak, shrimp, or tofu.
• Use quinoa or cauliflower rice instead of regular rice for a low-carb version.
• Add sautéed peppers and onions for a fajita-style twist.
• Mix in chipotle mayo or a creamy cilantro sauce for extra richness.
• Spice it up with jalapeños or hot sauce.

Storage/Reheating

Store leftover ingredients separately in airtight containers in the refrigerator for up to 4 days. Reheat the rice, beans, and chicken in the microwave or on the stovetop before assembling. Keep fresh toppings like avocado and tomato separate until ready to serve for best texture. These bowls are excellent for meal prep and assemble easily from cold or warm components.

FAQs

Can I use canned chipotle peppers?

Yes, canned chipotle peppers in adobo sauce are key to this dish’s smoky heat. Use both the peppers and the sauce for full flavor.

Can I bake the chicken instead of grilling?

Absolutely. Bake at 400°F (200°C) for 20–25 minutes or until fully cooked.

What rice works best for this bowl?

Cilantro-lime rice is a flavorful choice, but white or brown rice works great too.

Are these bowls spicy?

They have a mild to moderate heat from the chipotle. Adjust the amount of peppers to suit your taste.

Can I make it vegetarian?

Yes, skip the chicken and add extra black beans or grilled vegetables for a vegetarian bowl.

Can I make the marinade ahead of time?

Yes, the chipotle marinade can be made 2–3 days in advance and stored in the fridge.

Can I freeze the chipotle chicken?

Yes, cooked chicken freezes well. Cool completely, store in airtight containers, and freeze for up to 2 months.

How do I keep avocado from browning?

Toss avocado slices with a little lime juice before storing or serving to prevent browning.

What cheese works well in this bowl?

Cotija, shredded cheddar, Monterey Jack, or queso fresco all pair nicely.

Is this dish gluten-free?

Yes, as long as all ingredients (especially any sauces) are certified gluten-free.

Conclusion

The Chipotle Chicken Bowl with Black Beans is a nourishing, bold-flavored meal that’s perfect for busy nights, meal prep, or feeding a hungry crowd. With its juicy chicken, hearty beans, and fresh toppings, it’s a versatile and satisfying dish that brings the warmth of homemade comfort food with every bite.

Chipotle Chicken Bowl with Black Beans

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Chipotle Chicken Bowl with Black Beans is a Mexican-inspired, customizable meal featuring smoky chipotle-marinated chicken, hearty black beans, rice, and fresh toppings like avocado, tomatoes, and cilantro. Perfect for weeknights, meal prep, or a nourishing lunch.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35–50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

1. 1 1/2 lbs boneless, skinless chicken thighs or breasts
2. 2–3 chipotle peppers in adobo sauce + 1 tbsp sauce
3. 2 garlic cloves
4. 2 tbsp olive oil
5. 2 tbsp lime juice
6. 1 tsp ground cumin
7. 1 tsp smoked paprika
8. 1 tsp salt
9. 3 cups cooked rice (white, brown, or cilantro-lime)
10. 1 1/2 cups black beans, drained and rinsed
11. 1 cup corn kernels (fresh, frozen, or canned)
12. 1 cup cherry tomatoes, halved
13. 1 avocado, sliced or diced
14. 1/2 red onion, thinly sliced
15. Fresh cilantro, for garnish
16. Lime wedges, for serving
17. Sour cream or Greek yogurt (optional)
18. Shredded cheese (optional)

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Instructions

In a blender or food processor, blend chipotle peppers, garlic, lime juice, olive oil, cumin, smoked paprika, and salt into a smooth marinade.

1. Pour marinade over chicken and marinate for at least 30 minutes (or overnight).
2. Grill or pan-sear chicken over medium-high heat for 5–7 minutes per side until cooked through. Let rest, then slice or chop.
3. Warm black beans in a small saucepan over low heat.
4. In serving bowls, layer rice, black beans, chicken, corn, tomatoes, avocado, and onion.
5. Top with cilantro and a squeeze of lime. Add sour cream and cheese if desired.
6. Serve warm or at room temperature.

Notes

1. Adjust spice level by using fewer or more chipotle peppers.
2. For meal prep, store components separately and assemble when ready to serve.
3. Bake chicken at 400°F (200°C) for 20–25 minutes instead of grilling if preferred.
4. Use quinoa or cauliflower rice for a low-carb option.
5. Avocado browns quickly—toss with lime juice to preserve freshness.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 4g
• Sodium: 780mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 9g
• Protein: 35g
• Cholesterol: 110mg