Chipotle Chicken and Black Bean Bowl

I make this Chipotle Chicken and Black Bean Bowl on nights when I want something that tastes like I tried really hard but also like I pressed snooze twice and declared that “marinade” a personality trait. It’s smoky, a little spicy, embarrassingly colorful, and forgiving of my kitchen chaos—meaning it survives my tendency to forget garlic and my husband’s habit of assuming “medium-high” is a personality trait.

One time my husband proudly offered to “help” by chopping cilantro. He came back with a bowl of chopped mystery herbs and a single glove. The kids taste-tested the black beans like they’d never seen legumes before (terror, then devotion). I served this bowl with extra napkins, extra attitude, and zero judgment. Also yes, the pan was too small. No, I didn’t wash fewer dishes.

Time-Saving Hacks

– Use pre-cooked rotisserie chicken when you need flavor but not moral complexity.
– Buy a jar of chipotle in adobo and blend a spoonful with lime juice—instant sauce, minimal dignity.
– Rinse canned black beans once and call it “fresh” (seriously, it removes the can-taste).
– One-pan fajita-style cooking: sear chicken, toss in peppers and onions, add black beans at the end. Fewer dishes = tiny personal victory.
– Microwave rice for 90 seconds if you live dangerously—use a damp paper towel so it doesn’t turn into Sahara rice.

Serving Ideas

– Serve over cilantro-lime rice if you’re trying to impress your in-laws—briefly.
– Pile into a tortilla and call it a burrito if you are five minutes late to something.
– Add charred pineapple for the sweet-salty drama this dish secretly craves.
– Top with avocado and a dollop of sour cream for “I have my life together” vibes.
– Serve with wine if the kids drove you nuts; margarita if the cat knocked over the plant. Both valid coping mechanisms.

What to Serve It With

– Cilantro-lime rice, quinoa, or cauliflower rice for the health flex.
– Tortilla chips for scooping, because sometimes utensils are overrated.
– A simple green salad to pretend you’re making balanced choices.
– Warm tortillas and a side of salsa if you want assembly-station dinner chaos.

✔Tips & Mistakes

– Pan size: Yes, this pan is too small. No, I won’t wash fewer dishes. Use a bigger pan unless you enjoy steam-braising your chicken into submission.
– Don’t over-smoke: Chipotle is joyful, but too much and you’ll be drinking milk like it’s dessert.
– Beans: Don’t burn ’em. Canned beans can go from “perfect” to “sad” faster than your phone battery.
– Rest the chicken: Let it sit a few minutes so juices don’t run away like it’s avoiding commitment.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Store in an airtight container for up to 4 days. Reheat in a skillet (not the microwave unless you want uneven pockets of fire).

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try tofu or tempeh instead of chicken, or swap black beans for pinto beans if you’re feeling rebellious.

Frequently Asked Questions

Chipotle Chicken and Black Bean Bowl

A flavorful and hearty bowl featuring marinated chicken, black beans, and fresh toppings.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless, skinless chicken breasts
• ▢ 15 oz canned black beans, drained and rinsed
• ▢ 1 cup brown rice, cooked
• ▢ 1 cup corn, frozen thawed
• ▢ 1 cup salsa
• ▢ 1 avocado ripe, diced
• ▢ 0.5 cup fresh cilantro, chopped
• ▢ 1 tbsp olive oil for cooking
• ▢ 1 tbsp chipotle seasoning
• ▢ 0.5 cup shredded cheese optional

Instructions

Preparation Steps

• Heat the olive oil in a large skillet over medium heat.
• Season the chicken breasts with chipotle seasoning, then cook in the skillet for about 6-7 minutes per side until fully cooked.
• Remove chicken from skillet and let it rest a few minutes, then slice into strips.
• In a large bowl, combine cooked rice, black beans, corn, salsa, and cilantro. Mix well.
• Divide the rice mixture among serving bowls, then top with sliced chicken and diced avocado.
• Sprinkle with shredded cheese if using and serve warm.

Notes

For a spicy kick, add jalapeño slices on top or serve with lime wedges.