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Chipotle Chicken Bowl Black Beans Corn

Chipotle Chicken Bowl Black Beans Corn

This Chipotle Chicken Bowl Black Beans Corn recipe is your passport to a deeply satisfying meal that’s surprisingly simple to whip up. In just about 30 minutes, you’ll transform everyday ingredients into a vibrant, flavor-packed bowl. The tender, smoky chicken, complemented by perfectly seasoned beans and corn, creates a symphony of textures and tastes that rival any takeout. Get ready for a delicious and healthy weeknight dinner that’s both easy on your wallet and your schedule.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Ingredients Equipment Method Notes

Ingredients
  

Chipotle Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2-3 canned chipotle peppers in adobo sauce, minced adjust to heat preference
  • 2 tablespoons adobo sauce from the can
  • 1 tablespoon lime juice
Rice
  • 2 cups cooked white or brown rice (or a blend)
Beans and Corn
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1.5 cups corn kernels fresh, frozen, or canned and drained
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • Pinch salt
  • Pinch black pepper
Toppings (Optional)
  • Shredded lettuce
  • Salsa (your favorite kind)
  • Sour cream or Greek yogurt
  • Shredded Monterey Jack or cheddar cheese
  • Avocado or guacamole
  • Chopped cilantro
  • Lime wedges

Equipment

  • Medium Bowl
  • Skillet
  • Grill pan or cast-iron skillet

Method
 

  1. Make your Chipotle Chicken marinade first. In a medium bowl, whisk together 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, minced chipotle peppers, adobo sauce, and lime juice. Add the chicken pieces to the marinade and toss to coat thoroughly. Let it marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
    2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2-3 canned chipotle peppers in adobo sauce, minced, 2 tablespoons adobo sauce from the can, 1 tablespoon lime juice
  2. While the chicken marinates, prepare your rice according to package directions. If you're using pre-cooked rice, simply warm it up.
    2 cups cooked white or brown rice (or a blend)
  3. Next, prepare the beans and corn. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the rinsed and drained black beans and corn kernels. Season with cumin, a pinch of salt, and a pinch of black pepper. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly tender.
    1 tablespoon olive oil, 1 (15-ounce) can black beans, rinsed and drained, 1.5 cups corn kernels, 1/4 teaspoon cumin, Pinch salt, Pinch black pepper
  4. Now it’s time to cook the chicken. Heat a grill pan, cast-iron skillet, or regular skillet over medium-high heat. Once hot, add the marinated chicken. Cook for 6-8 minutes per side, or until the chicken is cooked through and has nice char marks. The internal temperature should reach 165°F (74°C). Once cooked, let the chicken rest for 5 minutes before slicing or dicing it into bite-sized pieces.
    1.5 lbs boneless, skinless chicken breasts or thighs, 2-3 canned chipotle peppers in adobo sauce, minced
  5. Assemble your Chipotle Chicken Bowl Black Beans Corn! Divide the warmed rice among four bowls. Top the rice with portions of the seasoned black beans and corn mixture. Then, artfully arrange the sliced or diced chipotle chicken over the top.
    2 cups cooked white or brown rice (or a blend), 1 (15-ounce) can black beans, rinsed and drained, 1.5 cups corn kernels, 1.5 lbs boneless, skinless chicken breasts or thighs
  6. Finally, add your favorite toppings! Pile on shredded lettuce, a dollop of your favorite salsa, a generous swirl of sour cream or Greek yogurt, a sprinkle of cheese, creamy avocado or guacamole, and a scattering of fresh cilantro. Finish with a squeeze of fresh lime juice for an extra burst of brightness.
    Shredded lettuce, Salsa (your favorite kind), Sour cream or Greek yogurt, Shredded Monterey Jack or cheddar cheese, Avocado or guacamole, Chopped cilantro, Lime wedges

Notes

This dish will stay fresh in the refrigerator for up to 3-4 days. You can also freeze components like the cooked chicken and bean/corn mixture for longer storage, up to 2-3 months.