Sheet-Pan Chipotle-Lime Chicken with Roasted Corn & Black Beans
Enjoy a zesty, flavorful chicken dinner with chipotle-lime marinated chicken breasts, roasted corn, and black beans—all cooked on a single sheet pan for easy cleanup. This vibrant meal is ready in under 20 minutes, perfect for busy weeknights.
- 1 lb boneless skinless chicken breasts
- 1 tsp chipotle chili powder
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp garlic powder
- 0.75 tsp salt
- 0.5 tsp black pepper
- 1.5 cups frozen corn kernels (thawed)
- 1.25 cups canned black beans (drained and rinsed)
- 0.5 cup red onion, sliced
- 2 tbsp fresh cilantro, chopped (optional)
- 4 pieces lime wedges, for serving
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Instructions
Preheat oven to 450°F. While oven heats, line a large sheet pan with parchment or foil.
⏱️ 2 minutes 🌡️ 450°FIn a bowl, whisk together chipotle chili powder, lime juice, olive oil, garlic powder, salt, and black pepper. Coat chicken breasts in the marinade.
⏱️ 2 minutesArrange marinated chicken breasts on one side of the sheet pan. On the other side, spread out corn, black beans, and red onion. Drizzle veggies with a little olive oil and sprinkle with salt.
⏱️ 1 minuteRoast in the oven for 12 minutes, or until chicken is cooked through (internal temp 165°F) and veggies begin to brown.
⏱️ 12 minutes 🌡️ 450°FSlice chicken, garnish with cilantro and serve with lime wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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