Chipotle Lime Chicken with Corn & Peppers Recipe
This vibrant Chipotle Lime Chicken with Corn & Peppers is a quick and flavorful skillet meal featuring tender marinated chicken, smoky chipotle, zesty lime, and a colorful mix of sautéed corn and bell peppers. Perfect for a weeknight dinner, it’s packed with bold flavors and fresh ingredients that come together beautifully in one pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Chicken Marinade
- 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
- 1 tbsp olive oil
- Pinch of salt
Vegetables & Cooking
- 1 tbsp olive oil
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, sliced
- 1 yellow or green bell pepper, sliced
- 1 medium onion, diced
Garnish
- Fresh cilantro for garnish (optional)
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together chipotle powder, lime juice, minced garlic, 1 tablespoon of olive oil, and a pinch of salt. Add the chicken breasts or thighs and toss them to coat evenly. Let the chicken marinate for at least 20 minutes or up to 2 hours to absorb the flavors.
- Cook Chicken: Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Place the marinated chicken in the skillet and sear on each side until golden brown and cooked through. This takes about 4-5 minutes per side for chicken breasts and 5-6 minutes per side for thighs. Remove the cooked chicken from the skillet and let it rest while you prepare the vegetables.
- Sauté Vegetables: In the same skillet, add the diced onion and sauté for 1-2 minutes until slightly softened. Then add the corn kernels and sliced bell peppers. Continue to cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and develop a slight caramelization.
- Combine Chicken and Vegetables: Slice the rested chicken into bite-sized pieces. Return the sliced chicken to the skillet with the cooked vegetables. Toss everything together and cook for an additional 2-3 minutes to meld the flavors.
- Garnish and Serve: Remove the skillet from heat, garnish the dish with fresh cilantro if desired, and season with additional salt and pepper to taste. Serve warm as a delicious and colorful main dish.
Notes
- Adjust chipotle powder according to your spice preference for milder or hotter flavor.
- You can use fresh, frozen, or canned corn kernels based on what’s available.
- For extra zest, add lime wedges when serving for squeezing.
- Chicken thighs offer juicier meat, while breasts provide a leaner option.
- Make sure not to overcrowd the skillet while searing chicken to get a nice golden crust.
Keywords: chipotle lime chicken, sautéed vegetables, corn and peppers, Mexican chicken recipe, quick skillet meal
