Chipotle-Roasted Chicken with Corn and Black Beans
Tender chicken thighs roasted with smoky chipotle and served over a vibrant mix of charred corn and black beans, brightened with fresh lime. This mexican-inspired mexican ready in about 40 minutes turns boneless, skinless chicken thighs, olive oil, chipotle powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 500 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp chipotle powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup corn kernels
- 1 can (15 oz) black beans
- 1/4 cup cilantro
- 1 lime
Instructions
- Step 1: Preheat oven to 400°F. Pat 1.5 lbs boneless, skinless chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1 tbsp chipotle powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Place on a baking sheet lined with parchment paper and bake for 25 minutes until golden and cooked through.
- Step 2: While chicken bakes, heat a skillet over medium heat. Add 1 cup corn kernels and cook for 3-4 minutes until slightly charred. Add 1 can (15 oz) black beans and 1/4 cup cilantro, stirring to combine. Cook for 2 minutes until beans are heated through.
- Step 3: Remove chicken from oven and let rest for 5 minutes. Slice the chicken into strips. Serve the sliced chicken over the corn and black bean mixture, drizzle with the juice of 1 lime, and garnish with extra cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chipotle-Roasted Chicken with Corn and Black Beans take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chipotle-Roasted Chicken with Corn and Black Beans?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Chipotle-Roasted Chicken with Corn and Black Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chipotle-Roasted Chicken with Corn and Black Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chipotle-Roasted Chicken with Corn and Black Beans?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
This has become our go-to mexican dish. We make it weekly.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
