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Chipotle Chicken Bowl with Black Beans and Corn
Emily

Chipotle Chicken Bowl with Black Beans, Corn, & Creamy Sauce

This Chipotle Chicken Bowl is smoky, spicy, and nourishing — made with tender chicken, protein-rich black beans, sweet corn, and fresh veggies, all topped with a creamy chipotle yogurt sauce. A wholesome, customizable meal-prep friendly dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts, diced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chipotle powder
  • salt and pepper, to taste
  • 1 cup cooked rice or quinoa
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 small red bell pepper, diced
  • 2 tbsp fresh cilantro, chopped
  • 3 tbsp Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp chipotle powder
  • salt, to taste

Equipment

  • skillet
  • Mixing spoon
  • large bowl
  • small bowl
  • Whisk or spoon

Method
 

  1. Season chicken with smoked paprika, cumin, chipotle powder, salt, and pepper. Heat olive oil in a skillet and cook chicken until golden and cooked through, about 6–8 minutes.
  2. In a bowl, combine cooked rice or quinoa, black beans, corn, and red bell pepper. Top with cooked chicken.
  3. Mix Greek yogurt, lime juice, chipotle powder, and salt to make the creamy sauce.
  4. Drizzle sauce over the bowl and garnish with chopped cilantro.
  5. Serve warm for a hearty, flavorful meal.

Notes

Swap rice with quinoa for added protein, or use brown rice for extra fiber. Adjust spice levels by reducing the chipotle powder in the sauce. For a dairy-free option, replace Greek yogurt with cashew cream or a plant-based yogurt alternative.