Sheet Pan Chipotle-Lime Chicken with Roasted Corn and Black Beans

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

A smoky, tangy chicken dish roasted with sweet corn and hearty black beans for a one-pan Tex-Mex inspired meal. This mexican-inspired chicken ready in about 35 minutes turns pounds boneless skinless chicken thighs, fresh corn kernels, canned black beans, drained and rinsed into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1.5 pounds boneless skinless chicken thighs, 2 tablespoons olive oil, 2 teaspoons chipotle chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons lime juice. Toss until chicken is evenly coated.
  2. Step 2: On a large rimmed baking sheet, spread 1 cup fresh corn kernels and 1 cup canned black beans (drained and rinsed). Nestle the seasoned chicken thighs among the vegetables.
  3. Step 3: Roast in the oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the corn is lightly caramelized.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the entire dish before serving, adding a fresh herbal brightness.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Chipotle-Lime Chicken with Roasted Corn and Black Beans take to make?

Total time is about 35 minutes (10 min prep + 25 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 Chipotle-Lime Chicken with Roasted Corn and Black Beans?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Sheet Pan Chipotle-Lime Chicken with Roasted 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 Chipotle-Lime Chicken with Roasted 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.

What goes well with Sheet Pan Chipotle-Lime Chicken with Roasted Corn and Black Beans?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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