Chipotle Chicken Bowl with Black Beans
A vibrant Tex-Mex inspired bowl featuring smoky chipotle-marinated chicken, black beans, corn, rice and fresh toppings for a satisfying meal.
Equipment
- Large mixing bowl
- Skillet or grill pan
- Rice cooker or pot with lid
Ingredients
Chicken & Marinade
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- Juice of 1 lime
Bowl Components
- 2 cups cooked brown rice
- 1 can (15 oz) black beans, rinsed & drained
- 1 cup corn (fresh, frozen or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- ½ cup sour cream (or Greek yogurt)
- ¼ cup fresh cilantro, chopped
Instructions
- In a bowl, combine olive oil, chili powder, cumin, garlic powder, lime juice, salt and pepper. Add the chicken and turn to coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
- Cook the brown rice according to package instructions and set aside.
- Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook 6-7 minutes per side (or until internal temperature reaches 165 °F / 74 °C). Remove from heat, rest for a few minutes, then slice.
- In the same pan (or a clean one), add the corn and the black beans and sauté for about 3-5 minutes just to heat through.
- Assemble the bowls: divide the rice among 4 bowls, top with sliced chicken, beans & corn mixture, cherry tomatoes, avocado, shredded cheese, and a dollop of sour cream.
- Sprinkle chopped cilantro over each bowl and serve with lime wedges if desired.
Notes
For a vegetarian version, swap chicken for grilled tofu or portobello mushrooms. To reduce carbs, use cauliflower rice instead of brown rice.