Rio Rancho Sheet Pan Chicken with Corn and Black Beans

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant one-pan meal featuring tender chicken, sweet corn, and protein-packed black beans with Southwestern spices. This Southwestern-inspired sheet-pan recipe, ready in about 45 minutes, pairs boneless, skinless chicken thighs, corn kernels, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Southwestern cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs boneless, skinless chicken thighs
1 cup corn kernels
1 can (15 oz), rinsed and drained black beans
1, diced red bell pepper
1, diced onion
3 tbsp olive oil
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp lime juice
for garnish fresh cilantro

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Place 1.5 lbs boneless, skinless chicken thighs on a large sheet pan. Add 1 cup corn kernels, 1 can (15 oz) rinsed black beans, 1 diced red bell pepper, and 1 diced onion to the sheet pan. Drizzle with 3 tbsp olive oil, then sprinkle with 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until all ingredients are evenly coated.
Step 2: Roast for 25-30 minutes, stirring once after 15 minutes, until chicken is cooked through (internal temperature 165°F) and vegetables are tender with slight browning.
Step 3: Remove from oven, drizzle with 2 tbsp lime juice and 1 tbsp olive oil, then sprinkle with fresh cilantro.