Sheet Pan Chili-Lime Chicken with Sweet Corn and Black Beans

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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, zesty chicken bake infused with chili and lime flavors, paired perfectly with sweet corn and hearty black beans. This Mexican-inspired chicken recipe (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 rice, quinoa, or a quick salad. 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 320 cal/serving

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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

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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.