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Chicken Bowl with Black Beans, Corn, & Creamy Sauce

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

A fantastic Chicken Bowl with Black Beans, Corn, & Creamy Sauce, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts/Thighs Choose breasts for leaner option or thighs for richer flavor.
  • 2 tablespoons Olive Oil Can use avocado oil for higher smoke point.
  • 2 tablespoons Lime Juice Lemon juice can serve as a substitute.
  • 3 cloves Garlic (Minced) Garlic powder can be used if needed.
  • 1 teaspoon Chipotle Chili Powder Smoked paprika with cayenne can be an alternative.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if smoked isn’t available.
  • 1 teaspoon Cumin Feel free to leave out for a fresh twist.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For the Toppings
  • 1 cup Cooked Black Beans Can swap for kidney beans or chickpeas.
  • 1 cup Corn Fresh, grilled, roasted, or canned.
  • 1 medium Avocado (Sliced) Omit if allergic; can substitute with cucumber.
  • 1/4 cup Fresh Cilantro (Chopped) Leave out if not preferred.
For the Creamy Sauce
  • 1 cup Sour Cream or Greek Yogurt Can use plant-based yogurt.
  • 2 tablespoons Chipotle Peppers in Adobo (Minced) Fresh jalapeños can substitute.
  • 1 teaspoon Garlic Powder Can be omitted.
  • 1 tablespoon Honey Agave syrup or sugar can be used.
  • 2 tablespoons Lime Juice (for Sauce) Lemon juice can also work.

Equipment

  • mixing bowl
  • Grill or Stovetop Pan
  • saucepan

Method
 

Preparation Steps
  1. In a bowl, combine olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and black pepper to create a marinade. Coat the chicken thoroughly and marinate for at least 30 minutes.
  2. Preheat a grill or stovetop pan over medium-high heat. Cook the marinated chicken for 6–7 minutes on each side until golden brown and cooked through. Let it rest for 5 minutes before slicing.
  3. Warm the cooked black beans in a saucepan, adding cumin and salt for flavor, for about 5 minutes. Prepare the corn by grilling or sautéing until slightly charred, about 3-4 minutes.
  4. In a mixing bowl, whisk together sour cream (or Greek yogurt), lime juice, minced chipotle, garlic powder, and honey until smooth. Adjust seasoning as needed.
  5. Layer your bowl by placing black beans at the base, followed by corn and sliced chicken. Top with avocado and drizzle with creamy sauce. Garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Marinate overnight for best flavor. Store assembled bowls in an airtight container for up to 4 days.

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