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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.

Ingredients

  1. 1 1/2 lbs boneless, skinless chicken thighs or breasts
  2. 23 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)

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