One-Pan Chili Lime Chicken with Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs cooked in a zesty chili lime marinade, served with smoky black beans and sweet corn for a protein-packed, flavorful dinner. This mexican-inspired chicken (high protein) ready in about 45 minutes pairs bone-in skin-on chicken thighs, olive oil, (freshly squeezed) lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 430 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp freshly squeezed lime juice, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
  2. Step 2: Rub the marinade evenly over 6 bone-in skin-on chicken thighs and let rest at room temperature for 10 minutes.
  3. Step 3: Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crisp.
  4. Step 4: Flip the chicken thighs and scatter 15 oz drained canned black beans, 1 cup frozen corn kernels, and 1 cup diced red bell pepper around the chicken. Pour in 1/4 cup water to create steam.
  5. Step 5: Transfer the skillet to a preheated oven at 400°F and bake for 20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  6. Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the dish before serving.

Frequently asked questions

How long does One-Pan Chili Lime Chicken with Black Beans take to make?

Total time is about 45 minutes (15 min prep + 30 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 One-Pan Chili Lime Chicken with Black Beans?

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 olive oil from drying out.

Can I substitute ingredients in One-Pan Chili Lime Chicken with 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 One-Pan Chili Lime Chicken with 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.

Is One-Pan Chili Lime Chicken with Black Beans high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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