Sheet Pan Southwest-Spiced Chicken with Roasted Corn and Black Beans

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

A vibrant sheet pan chicken dish seasoned with smoky southwest spices, paired with sweet roasted corn and hearty black beans for a satisfying meal. This mexican-inspired chicken (gluten free) ready in about 40 minutes pairs pounds boneless skinless chicken thighs, tablespoons olive oil, teaspoons smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tablespoons olive oil, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1.5 pounds boneless skinless chicken thighs and toss to coat evenly.
  2. Step 2: Arrange the seasoned chicken thighs on a sheet pan. Scatter 1.5 cups fresh corn kernels, 1 cup drained and rinsed canned black beans, and 1 diced medium red bell pepper around the chicken.
  3. Step 3: Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
  4. Step 4: Remove from the oven and squeeze juice from 4 lime wedges over the chicken and vegetables. Garnish with 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

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

Total time is about 40 minutes (10 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 Southwest-Spiced Chicken with Roasted 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 tablespoons olive oil from drying out.

Can I substitute ingredients in Sheet Pan Southwest-Spiced 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 Southwest-Spiced 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.

Is Sheet Pan Southwest-Spiced Chicken with Roasted 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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