Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons chipotle powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked black beans
- 1 cup sweet corn kernels (fresh or frozen)
- Fresh cilantro for garnish
- For the creamy sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 teaspoon honey or agave syrup
- Salt to taste
Instructions
- Mix chipotle powder, smoked paprika, cumin, garlic powder, salt, and pepper in a small bowl.
- Coat chicken breasts with olive oil and rub with the spice mixture.
- Refrigerate the chicken for at least 30 minutes.
- Preheat the grill or grill pan over medium-high heat.
- Grill the marinated chicken for 6-7 minutes on each side until cooked.
- Let the chicken rest before slicing thinly.
- In a bowl, whisk together Greek yogurt, lime juice, honey, and salt for the creamy sauce.
- Start with a base of rice, add sliced chicken, black beans, and corn.
- Drizzle with creamy sauce and garnish with cilantro.
Notes
- Store leftovers separately in airtight containers.
- The grilled chicken lasts up to 3 days in the refrigerator.
- For a vegetarian option, substitute chicken with grilled tofu or tempeh.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 540 Kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 110mg