Go Back

13) Chipotle-Lime Sheet-Pan Chicken and Corn

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs trimmed
  • 2 tbsp olive oil
  • 2 tbsp adobo sauce from a can of chipotles
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 ears corn kernels cut off (or 1.5 cups frozen)
  • 1 red bell pepper sliced
  • 1 small red onion thinly sliced
  • Juice and zest of 1 lime
  • 2 tbsp chopped cilantro optional

Method
 

  1. Preheat oven to 425°F and line a sheet pan with foil for easy cleanup.
  2. Whisk oil, adobo, cumin, paprika, lime juice, zest, salt, and pepper in a bowl.
  3. Toss chicken in half the sauce and let sit while you prep veggies.
  4. Spread corn, pepper, and onion on the sheet pan and drizzle with remaining sauce.
  5. Nestle chicken among veggies in a single layer.
  6. Roast 18-22 minutes, until chicken reaches 165°F and veggies are slightly charred.
  7. Rest 5 minutes, then sprinkle cilantro if you use it.
  8. Serve with lime wedges and rice or tortillas.