Mexican Chicken and Black Bean Sheet Pan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A hearty sheet pan meal with smoky chipotle-marinated chicken, roasted corn, and black beans, topped with creamy avocado crema. This mexican-inspired sheet pan ready in about 45 minutes pairs (6 oz each) chicken breast, frozen corn kernels, drained black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (6 oz each) chicken breast
• 1 cup, frozen corn kernels
• 1.5 cups, drained black beans
• 2, sliced bell peppers
• 1 large, sliced onions
• 2 tbsp, chopped chipotle in adobo
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1 large, mashed avocado
• 1/4 cup Greek yogurt
• 1/4 cup, chopped cilantro
• 1, cut into wedges lime

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, combine chicken with chipotle, lime juice, cumin, paprika, 1 tbsp olive oil, and 1/2 tsp salt. Let marinate for 15 minutes.
2. Step 2: Toss corn, black beans, bell peppers, and onions with 1 tbsp olive oil and remaining 1/2 tsp salt on a large baking sheet. Place chicken on top.
3. Step 3: Roast for 25 minutes until chicken is fully cooked and vegetables are tender.
4. Step 4: In a small bowl, mix avocado, yogurt, cilantro, and 1 tbsp lime juice. Spoon over roasted dish and serve with lime wedges.