Craving a vibrant and satisfying meal? This Chipotle Chicken Bowl Black Beans Corn delivers bold, smoky flavors and a delightful mix of textures that rival your favorite takeout. It’s the perfect solution for a quick, healthy, and budget-friendly dinner that’s surprisingly easy to whip up.
Key Ingredients for Chipotle Chicken Bowl Black Beans Corn
- For the Chipotle Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2-3 chipotle peppers in adobo sauce, minced (adjust to your spice preference)
- 2 tablespoons adobo sauce from the can
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- For the Black Beans and Corn:
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn, thawed)
- 1/2 red onion, finely diced
- 1 jalapeño, finely diced (seeds removed for less heat, optional)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- For Assembling the Bowls:
- Cooked rice (white, brown, or cauliflower rice)
- Shredded romaine lettuce
- Diced tomatoes
- Shredded Monterey Jack or cheddar cheese
- Avocado or guacamole
- Sour cream or plain Greek yogurt
- Salsa or pico de gallo
- Extra lime wedges for serving
How to Make Chipotle Chicken Bowl Black Beans Corn
This Chipotle Chicken Bowl with Black Beans and Corn is a culinary dream come true for busy weeknights. It’s incredibly simple to prepare, bursting with freshness, and offers a satisfying depth of flavor that will leave you feeling content. The smoky chipotle chicken is the star, perfectly complemented by the zesty black bean and corn salsa. With a total preparation and cooking time of approximately 30 minutes, you can have a restaurant-quality meal on your table in no time.
Step-by-Step Instructions
- Prepare the Chipotle Chicken: If using chicken breasts, gently pound them to an even thickness for consistent cooking. In a medium bowl, combine the minced chipotle peppers, adobo sauce, olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and toss to coat them thoroughly in the marinade. Let the chicken marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator for a deeper flavor.
- Cook the Chipotle Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side for breasts, or 5-7 minutes per side for thighs, until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for 5-10 minutes on a cutting board before slicing or dicing it into bite-sized pieces.
- Make the Black Bean and Corn Salsa: While the chicken is resting, combine the rinsed and drained black beans, drained corn, finely diced red onion, and minced jalapeño (if using) in a medium bowl. Add the lime juice and chopped fresh cilantro. Season with salt and pepper to taste, and stir gently to combine.
- Assemble the Bowls: Prepare your bowls by starting with a base of cooked rice. Top generously with shredded romaine lettuce. Arrange the sliced or diced chipotle chicken over the lettuce. Spoon a good portion of the black bean and corn salsa next to the chicken.
- Add Your Favorite Toppings: Now comes the fun part – customizing your bowl! Add diced tomatoes, shredded cheese, creamy avocado slices or guacamole, a dollop of sour cream or Greek yogurt, and your favorite salsa or pico de gallo.
- Serve: Garnish with extra cilantro and serve immediately with lime wedges on the side for an extra burst of freshness.
Why You’ll Love This Chipotle Chicken Bowl Black Beans Corn
Prepare to fall head over heels for this Chipotle Chicken Bowl! The star of the show is undoubtedly the incredibly flavorful chipotle chicken, imbued with a smoky, spicy kick that’s utterly addictive. Making this at home is a game-changer for your wallet, offering a much more affordable alternative to dining out while delivering superior taste and freshness. The delightful combination of tangy lime, sweet corn, earthy black beans, and your favorite vibrant toppings creates a symphony of flavors and textures that’s truly irresistible.
Forget those bland, uninspired weeknight meals; this bowl is an explosion of zest and satisfaction, much like a well-made chicken burrito bowl but with its own unique charm. It’s a complete, balanced meal that’s incredibly versatile, allowing you to adjust the spice level and toppings to your exact preferences. So, grab your ingredients and dive into this culinary adventure – you won’t regret it!
Storing and Reheating Tips
To store leftover Chipotle Chicken Bowl components, it’s best to keep them separate for optimal freshness.
- Refrigeration: Store the cooked chipotle chicken, black bean and corn salsa, and cooked rice in airtight containers in the refrigerator for up to 3-4 days. Keep toppings like lettuce, tomatoes, avocado, and cheese stored separately as well.
- Reheating: To reheat, gently warm the chicken and black bean/corn mixture in a skillet or microwave until heated through. Reheat the rice separately if desired. Assemble your bowl with fresh toppings. If you’re reheating a fully assembled bowl, be mindful that some toppings, like lettuce and avocado, may not hold up as well after reheating.
- Freezing: While not ideal for the entire assembled bowl, you can freeze the cooked chipotle chicken in portioned airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The black bean and corn salsa can also be frozen, though the texture of the corn might slightly change upon thawing.
Final Thoughts
This Chipotle Chicken Bowl with Black Beans and Corn is a testament to how delicious and satisfying healthy eating can be. It’s a vibrant, flavorful meal that’s perfect for busy weeknights or whenever you need a quick, delicious fix. Give it a try and taste the difference homemade can make!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chipotle Chicken Bowl with Black Beans and Corn
Ingredients
Equipment
Method
- If using chicken breasts, gently pound them to an even thickness for consistent cooking. In a medium bowl, combine the minced chipotle peppers, adobo sauce, olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and toss to coat them thoroughly in the marinade. Let the chicken marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator for a deeper flavor.1.5 lbs boneless, skinless chicken thighs or breasts, 2-3 chipotle peppers in adobo sauce, minced, 2 tablespoons adobo sauce from the can, 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.25 teaspoon onion powder, to taste salt, to taste freshly ground black pepper
- Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side for breasts, or 5-7 minutes per side for thighs, until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for 5-10 minutes on a cutting board before slicing or dicing it into bite-sized pieces.1.5 lbs boneless, skinless chicken thighs or breasts
- While the chicken is resting, combine the rinsed and drained black beans, drained corn, finely diced red onion, and minced jalapeño (if using) in a medium bowl. Add the lime juice and chopped fresh cilantro. Season with salt and pepper to taste, and stir gently to combine.1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained, 0.5 red onion, finely diced, 1 jalapeño, finely diced, 1 tablespoon lime juice, 1 tablespoon chopped fresh cilantro, to taste salt, to taste freshly ground black pepper
- Prepare your bowls by starting with a base of cooked rice. Top generously with shredded romaine lettuce. Arrange the sliced or diced chipotle chicken over the lettuce. Spoon a good portion of the black bean and corn salsa next to the chicken.as needed cooked rice (white, brown, or cauliflower rice), as needed shredded romaine lettuce, 1.5 lbs boneless, skinless chicken thighs or breasts
- Now comes the fun part – customizing your bowl! Add diced tomatoes, shredded cheese, creamy avocado slices or guacamole, a dollop of sour cream or Greek yogurt, and your favorite salsa or pico de gallo.as needed diced tomatoes, as needed shredded Monterey Jack or cheddar cheese, as needed avocado or guacamole, as needed sour cream or plain Greek yogurt, as needed salsa or pico de gallo
- Garnish with extra cilantro and serve immediately with lime wedges on the side for an extra burst of freshness.as needed extra lime wedges for serving