Sheet Pan Chipotle-Lime Chicken with Black Beans

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 smoky and vibrant sheet pan chicken dinner featuring chipotle peppers and fresh lime, paired with hearty black beans and sweet corn. This Mexican-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken thighs, olive oil, chipotle peppers in adobo sauce 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: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
3 tbsp olive oil
2 peppers, minced chipotle peppers in adobo sauce
2 tbsp lime juice
1 tsp ground cumin
1 tsp smoked paprika
3, minced garlic cloves
1 cup, drained and rinsed canned black beans
1 cup frozen corn kernels
1/4 cup, chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 minced chipotle peppers, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper; stir until well mixed.
Step 2: Add 1.5 pounds boneless skinless chicken thighs to the bowl and toss to coat evenly with the chipotle-lime marinade.
Step 3: On a large sheet pan, spread the marinated chicken thighs in a single layer; scatter 1 cup drained and rinsed canned black beans and 1 cup frozen corn kernels evenly around the chicken.
Step 4: Roast in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the beans and corn are heated through.
Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the chicken and veggies before serving.