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A vibrant chipotle chicken bowl with black beans, corn, avocado, and creamy sauce over white rice.
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Chipotle Chicken Bowl with Black Beans, Corn, & Creamy Sauce

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 650kcal

Ingredients

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 2 cups cooked long-grain white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels
  • 0.5 cup sour cream
  • 0.25 cup mayonnais e
  • 1 tablespoon fresh lime juice
  • 0.25 cup fresh cilantro, finely chopped
  • 1 large avocado , sliced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  • In a medium bowl, combine the chicken cubes with minced chipotle peppers, cumin, garlic powder, salt, and pepper; marinate for at least 15 minutes.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
  • In a separate small pan, heat the remaining olive oil and sauté the corn and black beans until warmed through, about 5 minutes.
  • Prepare the creamy sauce by whisking together sour cream, mayonnaise, lime juice, and cilantro in a small mixing bowl.
  • Assemble the bowls by placing 0.5 cup of rice in each of four bowls.
  • Top each bowl with equal portions of the cooked chicken, black bean and corn mixture, and sliced avocado.
  • Drizzle the prepared creamy sauce over each bowl and serve immediately.