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Chipotle Chicken Bowl

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A bold and satisfying bowl meal featuring smoky chicken, rice, black beans, corn, and creamy sauce, perfect for weeknight dinners.

Ingredients

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  • 1 cup cooked rice (white or brown)
  • 1 cup black beans, drained and rinsed
  • 1 cup sweet corn (canned or frozen)
  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1/2 cup creamy sauce (like ranch or a chipotle dressing)
  • Chopped cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Prep the ingredients: Pat the chicken breasts dry with paper towels. Measure out the rice, drain and rinse the black beans, and thaw or drain the corn if necessary. Season both sides of the chicken with smoked paprika, cumin, salt, and pepper.
  2. Heat the skillet: In a skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the seasoned chicken breasts to the pan.
  3. Cook the chicken: Cook the chicken until thoroughly cooked, about 6–7 minutes per side depending on thickness. Use a thermometer if you have one—165°F (74°C) internal temperature is done.
  4. Rest and slice: Remove the chicken from the skillet and let it rest for a few minutes before slicing. Slice the chicken against the grain into strips.
  5. Assemble the bowls: In bowls, layer the cooked rice, black beans, and corn. Top with sliced chicken and drizzle with 1/2 cup creamy sauce. Garnish with chopped cilantro and serve with lime wedges for squeezing.

Notes

Consider using brown rice for additional fiber. Substitute beans and corn as desired. Store the sauce separately if making ahead.

Find it online: https://www.mealbreeze.com/chipotle-chicken-bowl-2/