Chili-Lime Chicken with Corn and Black Beans

Here, tender chicken breast is seasoned with a flavorful chili-lime rub, then skillet cooked and served atop a saute of hearty black beans, sweet corn, and fresh tomatoes warmed until barely bursting. It is made savory and given a gentle heat with onion, garlic, and a kiss of jalapeno. (If you like a lot of heat, feel free to add more jalapeno and/or more cayenne in the rub for the chicken.) Finished with a bright note of lime juice, fresh cilantro, and creamy avocado, this is a colorful, satisfying meal that is on point any season of the year, and destined to become a go-to favorite.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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1 teaspoon chili powder

1/2 teaspoon finely grated lime zest

1/4 teaspoon ground cumin

1/4 teaspoon granulated garlic

1/2 teaspoon salt, divided

Pinch of cayenne pepper

1 1/2 pounds boneless, skinless chicken breast, pounded to 1/2-inch thickness

2 tablespoons olive oil, divided

1/2 small onion, chopped

1 tablespoon seeded and minced jalapeno pepper

1 garlic clove, minced

One 15-ounce can low-sodium black beans, drained and rinsed

1 pint grape tomatoes, halved

1 1/2 cups corn kernels, from 1 large or 2 small ears fresh corn, or frozen

1 ripe avocado, pitted, peeled, and diced

3 tablespoons freshly squeezed lime juice

3 tablespoons fresh cilantro leaves


  1. Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
  2. Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
  3. Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
  4. Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
  5. Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

Cook’s Note

The chicken and vegetables will keep in an airtight container in the refrigerator for up to 4 days.

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