Sheet Pan Chili-Lime Chicken with Sweet Corn and Black Beans
A vibrant, zesty chicken bake infused with chili and lime flavors, paired perfectly with sweet corn and hearty black beans. This mexican-inspired chicken (gluten free) ready in about 45 minutes pairs boneless skinless chicken thighs, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 tbsp lime juice
- 3 garlic cloves, minced
- 1 cup frozen sweet corn kernels
- 1 cup canned black beans, drained and rinsed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- for serving lime wedges
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs boneless skinless chicken thighs and toss to coat evenly.
- Step 2: Spread the marinated chicken thighs on a large sheet pan. Scatter 1 cup frozen sweet corn kernels and 1 cup drained and rinsed black beans around the chicken.
- Step 3: Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the edges of the corn are slightly charred.
- Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the top. Serve with lime wedges for squeezing on each portion.
Frequently asked questions
How long does Sheet Pan Chili-Lime Chicken with Sweet Corn and 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 Sheet Pan Chili-Lime Chicken with Sweet Corn and 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 Sheet Pan Chili-Lime Chicken with Sweet Corn and 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 Sheet Pan Chili-Lime Chicken with Sweet Corn and 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 Sheet Pan Chili-Lime Chicken with Sweet Corn and Black Beans 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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