Chipotle Lime Chicken with Corn and Peppers
This Chipotle Lime Chicken with Corn and Peppers is a smoky, zesty, and slightly spicy dish packed with bold flavors. Juicy chicken breasts are marinated in a chipotle-lime sauce, then pan-seared and served with sweet corn and sautéed bell peppers. It’s a perfect weeknight meal that’s low-carb, high-protein, and full of Tex-Mex flavors!
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts, pounded to even thickness
1 tbsp olive oil
1 tbsp chipotle peppers in adobo sauce, minced
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
Zest of ½ lime
For the Corn & Peppers:
1 tbsp olive oil
1 cup corn kernels (fresh, canned, or frozen)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ red onion, sliced
1 clove garlic, minced
½ tsp chili powder
¼ tsp salt
¼ tsp black pepper
Juice of ½ lime
2 tbsp fresh cilantro, chopped
For Garnish:
Extra lime wedges
¼ cup cotija or feta cheese, crumbled
1 tbsp sour cream or Greek yogurt
Instructions
1. Marinate the Chicken:
In a bowl, mix chipotle peppers, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, lime juice, and zest.
Coat chicken breasts in the marinade and let sit for 15-30 minutes (or up to 2 hours for deeper flavor).
2. Cook the Chicken:
Heat olive oil in a skillet over medium-high heat.
Add chicken and cook for 5-6 minutes per side, or until internal temperature reaches 165°F (75°C).
Remove from heat and let rest for 5 minutes, then slice.
3. Saute the Corn & Peppers:
In the same skillet, melt butter over medium heat.
Add corn, bell peppers, red onion, and garlic. Saute for 4-5 minutes, stirring occasionally.
Season with chili powder, salt, and black pepper.
Add a squeeze of lime juice and sprinkle with cilantro.
4. Assemble & Serve:
Plate the sauteed corn and peppers and top with sliced chipotle-lime chicken.
Garnish with cotija cheese, sour cream, and lime wedges if desired.
Nutritional Information
Calories: ~350
Protein: ~35g
Carbohydrates: ~25g
Fiber: ~5g
Fats: ~12g
Saturated Fat: ~3g
Cholesterol: ~80mg
Sodium: ~600mg
Notes & Tips
Make it Spicier: Add more chipotle peppers or cayenne for extra heat.
Grilled Option: Grill the chicken for 5-6 minutes per side instead of pan-searing.
Low-Carb Option: Skip the corn or substitute with zucchini or mushrooms.
Storage: Keep leftovers in the fridge for up to 3 days and reheat in a skillet.
Serving Ideas: Serve over rice,quinoa, or tortillas for a full meal.
This Chipotle Lime Chicken with Corn and Peppers is bold, fresh, and perfect for a quick and healthy dinner. Enjoy!