Sautéed Chicken with Mexican Spices and Roasted Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces infused with smoky Mexican spices, served alongside sweet roasted corn and a vibrant cilantro-lime sauce. This mexican-inspired chicken (gluten free) ready in about 25 minutes pairs cut into 1-inch cubes chicken breast, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a large skillet over medium-high heat and add 2 tbsp olive oil. Toss 1 lb chicken breast cubes with 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Place the chicken cubes in the hot skillet and sauté for 6-8 minutes, stirring occasionally, until golden brown and cooked through, about 165°F internal temperature.
  3. Step 3: In a separate dry pan over medium heat, add 1 cup fresh corn kernels and roast for 5 minutes, stirring frequently until the corn is slightly charred and fragrant.
  4. Step 4: Mix 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/4 cup Greek yogurt, and 1 minced small jalapeño in a small bowl to create a zesty sauce.
  5. Step 5: Serve the spiced chicken and roasted corn side by side, drizzled with the cilantro-lime sauce for a fresh finish.

Frequently asked questions

How long does Sautéed Chicken with Mexican Spices and Roasted Corn take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sautéed Chicken with Mexican Spices and Roasted Corn?

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 Sautéed Chicken with Mexican Spices and Roasted Corn?

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 Sautéed Chicken with Mexican Spices and Roasted Corn 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 Sautéed Chicken with Mexican Spices and Roasted Corn gluten free?

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

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