Sheet Pan Tex-Mex Chicken with Black Beans and Corn

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 one-pan Tex-Mex chicken dish featuring smoky spices, sweet corn, and hearty black beans, perfect for an easy weeknight dinner. This Tex-Mex-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, olive oil, ground cumin 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: 15 min Cook: 30 min Serves 4 Tex-Mex cuisine 350 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
3 tbsp olive oil
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup, drained and rinsed canned black beans
1 cup frozen corn kernels
1 medium, diced red bell pepper
1 small, sliced red onion
1/4 cup, chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs boneless skinless chicken thighs with 3 tbsp olive oil, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Spread the seasoned chicken thighs on a large sheet pan. Scatter 1 cup drained and rinsed canned black beans, 1 cup frozen corn kernels, 1 diced medium red bell pepper, and 1 small sliced red onion evenly around the chicken.
Step 3: Roast in the oven for 25-30 minutes, flipping the chicken and tossing the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and vegetables are tender.
Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over everything. Serve with lime wedges to squeeze on top for a bright finish.