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Top-down view of a Chipotle Chicken Bowl on a grey stone surface with charred chicken and glossy black beans. (Chipotle Chicken Bowl)

Chipotle Chicken Bowl with Charred Corn and Smoky Orange Sauce

A restaurant-quality Chipotle Chicken Bowl featuring charred grilled chicken, fluffy rice, and a signature creamy orange chipotle drizzle. Perfect for high-protein meal prep and fans of smoky, southwest-inspired flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Charred Chicken
  • 1.5 lbs Chicken Breast Sliced into strips (680g)
  • 2 tbsp Avocado Oil Or any high-smoke point oil (30ml)
  • 1 tsp Kosher Salt To taste (6g)
The Bowl Components
  • 2 cups Long-Grain White Rice Rinsed well (370g)
  • 4 cups Water For steaming (950ml)
  • 15 oz Black Beans 1 can, rinsed and drained (425g)
  • 1.5 cups Sweet Yellow Corn Frozen or fresh (250g)
  • 0.5 bunch Fresh Cilantro Finely chopped
Creamy Chipotle Sauce
  • 1 cup Greek Yogurt Or sour cream (245g)
  • 2 tbsp Adobo Sauce From canned chipotle peppers (30g)
  • 1 tsp Lime Juice To thin the sauce (5ml)

Equipment

  • 1 Cast Iron Skillet Essential for achieving a deep char on the chicken.
  • 1 High-speed blender Used to emulsify the orange chipotle sauce.
  • 1 Heavy-Bottomed Pot For steaming the perfect fluffy white rice.

Method
 

Prepare the Base
  1. In a heavy pot, combine rice, water, and a pinch of salt. Bring to a boil, then simmer covered on low for 18 minutes. Let rest for 5 minutes before fluffing with a fork.
  2. Rinse black beans and warm in a pan with a splash of lime juice until glossy. In a separate pan, lightly sauté the corn until bright yellow and heated through.
Sear the Chicken
  1. Heat oil in a cast iron skillet over high heat. Add seasoned chicken strips in a single layer. Cook for 4 minutes without moving them to develop a dark char.
  2. Flip the chicken and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C). The meat should look seared and glistening.
Blend and Assemble
  1. Place yogurt and adobo sauce in a blender. Process until a thick, vibrant orange sauce forms. Adjust with lime juice if needed.
  2. Layer rice in a bowl. Arrange chicken, beans, and corn in distinct sections. Drizzle the orange sauce in a zigzag pattern and garnish with fresh cilantro.

Notes

Ensure chicken is patted dry before searing to get the best char.
Use a squeeze bottle for the sauce to achieve the professional zigzag drizzle look.