Description

Bold, smoky, and bursting with fresh flavor, this Chipotle Lime Chicken with Corn & Peppers is your new go-to for a quick dinner, easy meal prep, or protein-packed lunch. With juicy chicken marinated in chipotle and lime, seared to perfection, and tossed with sweet corn and colorful peppers, this dish delivers a crave-worthy combo of heat, zest, and crunch. Drizzled with a creamy cilantro-lime sauce, it’s satisfying and wholesome—ideal for anyone looking for flavorful food ideas that are as nutritious as they are irresistible. Perfect for busy weeknights, healthy snack options, or vibrant dinner ideas!

Ingredients

1 1/2 lbs boneless, skinless chicken thighs or breast, chopped
2 chipotle peppers in adobo sauce, finely chopped
2 tbsp adobo sauce (from the chipotle can)
Juice of 2 limes
2 cloves garlic, minced
2 tbsp olive oil
1 tsp ground cumin (optional)
Salt and pepper to taste
1 1/2 cups sweet corn (fresh, frozen, or canned)
2 bell peppers (red and green), sliced
1/4 cup fresh cilantro, chopped (plus extra for garnish)
1/2 cup Greek yogurt or sour cream (for sauce)

Instructions

In a bowl, mix chipotle peppers, adobo sauce, lime juice, garlic, olive oil, cumin (if using), salt, and pepper.
Add chopped chicken to the marinade and coat well. Let sit for 30 minutes or up to 8 hours.
Heat a large skillet over medium-high heat and cook chicken until browned and cooked through (6–8 minutes). Remove and set aside.
In the same pan, add corn and bell peppers. Sauté 4–5 minutes until slightly charred.
Return chicken to the pan and toss everything together.
In a small bowl, mix Greek yogurt with lime juice, cilantro, a pinch of salt, and a little adobo sauce for heat.
Drizzle the sauce over the chicken and veggies before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes