Grilled Chili-Lime Chicken with Roasted Corn Salad
Juicy grilled chicken marinated in bold chili and lime flavors served alongside a fresh roasted corn and black bean salad. This Mexican-inspired chicken recipe (gluten free, high protein), ready in about 100 minutes, pairs boneless skinless chicken breasts, lime juice, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 1/4 cup lime juice
- 2 tbsp chili powder
- 1 tsp ground cumin
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 2 cups (about 3 ears) fresh corn kernels
- 1 cup black beans, rinsed and drained
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 1 tbsp honey
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1/4 cup lime juice, 2 tbsp chili powder, 1 tsp ground cumin, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a marinade. Add 4 boneless skinless chicken breasts and coat thoroughly. Cover and refrigerate for at least 1 hour.
- Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
- Step 3: While chicken grills, preheat oven to 425°F. Spread 2 cups fresh corn kernels on a baking sheet and roast for 10-12 minutes until lightly charred and fragrant.
- Step 4: In a large bowl, combine roasted corn, 1 cup rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced jalapeño, 1 tbsp honey, and 1/4 cup chopped fresh cilantro. Gently toss to combine.
- Step 5: Serve grilled chicken breasts topped with a generous scoop of roasted corn salad alongside for a fresh, zesty meal.
Frequently asked questions
How long does Grilled Chili-Lime Chicken with Roasted Corn Salad take to make?
Total time is about 100 minutes (75 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 Grilled Chili-Lime Chicken with Roasted Corn Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lime juice from drying out.
Can I substitute ingredients in Grilled Chili-Lime Chicken with Roasted Corn Salad?
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 Grilled Chili-Lime Chicken with Roasted Corn Salad 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.
Is Grilled Chili-Lime Chicken with Roasted Corn Salad gluten free?
Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
