Bold chipotle chicken, black beans, sweet corn, and creamy sauce create a satisfying, quick, and flavorful meal.
# What you'll need:
→ Protein
01 - 2 boneless, skinless chicken breasts
→ Spices & Seasonings
02 - 1 tablespoon olive oil
03 - 1 teaspoon chipotle powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon brown sugar
08 - Salt to taste
09 - Black pepper to taste
→ Base & Vegetables
10 - 1 cup cooked white rice or cilantro-lime rice
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup corn kernels (fresh, frozen, or canned)
13 - 1/2 cup chopped fresh cilantro
→ Creamy Chipotle Sauce
14 - 1/4 cup mayonnaise or Greek yogurt
15 - 1/4 cup sour cream
16 - 1 tablespoon lime juice
17 - 1/2 teaspoon chipotle powder
→ Garnish
18 - Extra lime wedges for serving (optional)
# Method:
01 - In a mixing bowl, combine olive oil, chipotle powder, smoked paprika, garlic powder, cumin, brown sugar, salt, and black pepper until fully blended.
02 - Coat the chicken breasts evenly with the marinade. Allow to rest for at least 15 minutes at room temperature.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes on each side until the internal temperature reaches 165°F. Set aside to rest before slicing.
04 - In a small bowl, whisk together mayonnaise or Greek yogurt, sour cream, lime juice, and chipotle powder until smooth and well combined.
05 - Gently heat the black beans and corn in a microwave or saucepan. Season with a pinch of salt if desired.
06 - Divide cooked rice between individual serving bowls. Arrange sliced chicken, black beans, corn, and chopped cilantro on top. Drizzle generously with the creamy chipotle sauce.
07 - Garnish with extra lime wedges and serve immediately.
