Serves 6
45 min
One Pot Cilantro Lime Chicken with Corn and Black Beans
Recipe GLPRacb6829a987f18
A vibrant, one-pot meal featuring tender chicken cooked directly in a fragrant broth infused with cilantro, lime, and warm spices. Corn, black beans, and sautéed red onion create a hearty, satisfying dish that's naturally gluten-free and dairy-free. Perfect for a quick weeknight dinner served warm, optionally with soft tortillas or cilantro lime rice.
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Ingredients
2 tablespoons olive oil
1/2 large red onion, diced
2 garlic cloves, minced
1 package (16 oz.) frozen corn
1 cup chicken stock
2 cans black beans, drained and rinsed
2 limes, zested and juiced
1 tablespoon ground cumin
2 teaspoons chipotle powder
1/2 teaspoon salt, plus more for seasoning
Black pepper to taste
4 boneless, skinless chicken breasts or 6 chicken thighs
1 bunch fresh cilantro, chopped (leafy parts only)
Directions
Heat the olive oil in a large heavy-bottomed Dutch oven or heavy pot over medium-high heat. Add the diced red onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softened.
Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Add the frozen corn to the pot and continue cooking for 2-3 minutes, stirring occasionally, until the corn begins to brown slightly around the edges.
Pour in the chicken stock, then add the drained black beans, lime zest, lime juice, ground cumin, 2 teaspoons of chipotle powder, and 1/2 teaspoon of salt. Stir well to combine all ingredients.
Season the chicken breasts or thighs lightly on both sides with additional salt, black pepper, and a pinch of chipotle powder. Nestle the chicken pieces into the corn and bean mixture, pressing them down gently until they are nearly covered by the liquid.
Cover the pot with a lid, reduce the heat to medium-low, and cook for 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part, or when the juices run clear when pierced.
Remove the pot from the heat. Carefully transfer the cooked chicken to a serving platter and set aside.
Stir the chopped cilantro into the corn and black bean mixture in the pot, combining gently.
Serve the chicken warm with the cilantro lime corn and black bean mixture spooned over the top. Accompany with soft tortillas, cilantro lime rice, or serve as is.
