Dinner

Chipotle Lime Chicken with Corn & Peppers Recipe

BySana Jeannette February 23, 2026February 23, 2026

Introduction

Chipotle Lime Chicken with Corn & Peppers is a flavorful and vibrant dish perfect for a quick weeknight dinner. The smoky chipotle and zesty lime create a delicious marinade that brings this simple skillet meal to life. Enjoy a colorful mix of tender chicken and sautéed vegetables in every bite.

The dish shows a close-up of grilled chicken pieces as the main layer, with a dark brown charred texture on the outside, sitting on a bed of mixed vegetables including bright yellow corn kernels, red bell pepper chunks, and green pepper pieces scattered around. On top, a spoon holds a creamy white sauce mixed with green herb bits, being drizzled over the chicken. The ingredients are in a white bowl set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) boneless, skinless chicken breasts or thighs
1 tsp chipotle powder (adjust to taste)

2 tbsp freshly squeezed lime juice
2 cloves garlic, minced

2 tbsp olive oil (divided)
1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, sliced
1 yellow or green bell pepper, sliced
1 medium onion, diced

Fresh cilantro for garnish (optional)
Salt and pepper to taste

Instructions

Step 1: In a bowl, whisk together chipotle powder, lime juice, minced garlic, 1 tablespoon olive oil, and a pinch of salt. Add the chicken and toss to coat. Let it marinate for at least 20 minutes, or up to 2 hours.

Step 2: Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Sear the marinated chicken on both sides until golden brown and cooked through—4 to 5 minutes per side for breasts, or 5 to 6 minutes per side for thighs. Remove the chicken and let it rest.
Step 3: In the same skillet, add the diced onion and sauté for 1 to 2 minutes. Then add the corn and sliced bell peppers. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Step 4: Slice the cooked chicken into bite-sized pieces and return it to the skillet with the vegetables. Toss everything together and cook for 2 to 3 minutes to combine the flavors.

Step 5: Garnish with fresh cilantro if desired, and serve immediately.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat. Chicken breasts work well for a leaner option.
Adjust the chipotle powder based on your preferred spice level, or substitute with smoked paprika for a milder smoky flavor.

Add a splash of chicken broth or water when cooking vegetables if the skillet gets too dry.
Serve over rice, quinoa, or in warm tortillas for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking to keep the chicken tender.

How to Serve

A white bowl filled with three visible layers: the bottom layer is a mix of bright yellow grilled corn kernels and red grilled bell pepper pieces with some green herbs. The middle layer shows grilled chicken chunks with a golden brown and slightly charred texture scattered on top of the vegetables. The top layer has a creamy white sauce with green and red herb specks spread over some of the grilled chicken. A woman's hand holding black chopsticks is picking up two pieces of grilled chicken from the bowl. The setting is on a white marbled textured surface with a blurred blue-green background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of bell peppers and corn?

Yes, feel free to substitute with vegetables like zucchini, cherry tomatoes, or mushrooms depending on what you have on hand.

Is it necessary to marinate the chicken?

Marinating enhances the flavor and tenderness but if you’re short on time, you can cook the chicken directly with seasoning, though the taste will be less intense.