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Chipotle Chicken Bowl with Creamy Sauce

A fresh and hearty burrito bowl featuring smoky chipotle marinated chicken, cilantro-lime rice, black beans, corn, and a zesty creamy sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs chicken thighs or breasts boneless, skinless
  • 2 tbsp olive oil
  • 2 tsp chipotle peppers in adobo finely chopped
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp lime juice
Bowl Base
  • 4 cups cooked white rice mixed with lime and cilantro
  • 1 can black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 1 cup cherry tomatoes halved
  • 1 large avocado sliced
Creamy Sauce
  • 0.5 cup Greek yogurt or sour cream
  • 1 tbsp mayonnaise
  • 1 tsp adobo sauce from the chipotle can
  • 1 tsp lime juice

Equipment

  • Grill Pan or Skillet
  • Pot (for rice)
  • Blender or Whisk

Method
 

  1. Combine oil, lime juice, chopped chipotle peppers, and spices. Toss chicken in mixture and marinate for 30 minutes.
  2. Cook rice according to package. Stir in chopped cilantro and lime juice.
  3. Heat a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until charred and cooked through. Rest and slice.
  4. Whisk together yogurt, mayo, adobo sauce, and lime juice to make the dressing.
  5. Assemble bowls: Start with rice, top with chicken, black beans, corn, tomatoes, and avocado.
  6. Drizzle generously with creamy sauce and serve.

Notes

For extra flavor, sauté the corn in the skillet after removing the chicken to pick up the leftover spices.