Chipotle Lime Chicken with Corn & Peppers

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Smoky, zesty, and kissed with creamy goodness—Chipotle Lime Chicken with Corn & Peppers is the kind of dish that instantly turns a regular dinner into something vibrant and memorable. Each bite of these tender grilled chicken pieces bursts with citrusy lime and warm chipotle spice, balanced perfectly with a touch of honey and garlic. Then, as if that wasn’t already enough, everything is nestled on a colorful bed of sweet corn, bell peppers, and juicy tomatoes, tossed with fresh herbs for brightness.

The visual appeal is undeniable—golden caramelized edges on the chicken, the vivid contrast of red, green, and yellow vegetables, and a drizzle of creamy herb sauce glistening on top. It’s a plate that looks as good as it tastes and checks all the boxes: quick enough for weeknight cooking, yet impressive enough to serve to guests. Perfect for those seeking bold, fresh dinner ideas or a healthy dinner that’s anything but boring.

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Ingredients for Chipotle Lime Chicken with Corn & Peppers

• For the Chicken Marinade:
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
  • 2 tablespoons olive oil
  • Juice and zest of 2 limes
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon smoked paprika
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • Salt and black pepper to taste
• For the Corn & Pepper Mix:
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 ripe tomato, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• Creamy Lime Herb Sauce:
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh parsley or cilantro
  • 1/2 teaspoon garlic powder
  • Pinch of red chili flakes (optional)

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Step 1: Marinate the Chicken

Start by placing the chicken chunks in a large mixing bowl. In a separate bowl, whisk together olive oil, lime juice and zest, chipotle chili powder, smoked paprika, minced garlic, honey, salt, and pepper. Pour this marinade over the chicken, tossing well to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

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Step 2: Prepare the Corn & Pepper Mix

While the chicken is marinating, get your veggies ready. Heat a tablespoon of olive oil in a skillet over medium heat. Add the corn, diced bell peppers, and chopped tomato. Sauté for 5–7 minutes until the vegetables are tender-crisp and slightly charred. Season with salt and pepper, stir in the chopped cilantro, and set aside.

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Step 3: Cook the Chicken

Heat a grill pan, skillet, or outdoor grill over medium-high heat. Lightly oil the surface, then add the marinated chicken pieces. Cook for about 4–5 minutes per side, or until the chicken is fully cooked with a golden-brown sear. Remove from heat and let rest for a couple of minutes.

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Step 4: Make the Creamy Lime Herb Sauce

In a small bowl, combine sour cream or Greek yogurt, lime juice, chopped herbs, garlic powder, and a pinch of red chili flakes. Stir well until smooth and creamy. Taste and adjust seasoning if needed.

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Step 5: Assemble and Serve

Spoon the sautéed corn and pepper mixture onto plates or into bowls. Top with the grilled chipotle lime chicken, then drizzle generously with the creamy herb sauce. Finish with a sprinkle of fresh cilantro or parsley for a pop of color and freshness.

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Storage Instructions

To keep your Chipotle Lime Chicken with Corn & Peppers fresh and delicious for later, follow these easy storage tips:

• Refrigeration: Store the cooked chicken and the corn & pepper mix in separate airtight containers in the fridge for up to 4 days. This helps preserve texture and flavor.
• Reheating: For best results, reheat the chicken in a skillet over medium heat until warmed through. You can also microwave it for 1–2 minutes. Reheat the veggie mix separately to avoid sogginess.
• Freezing: The chicken freezes well—store it in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating. The veggie mix is best fresh, but can be frozen if needed (expect a slightly softer texture after thawing).
• Sauce Storage: Keep the creamy lime herb sauce in a small jar or container in the fridge for up to 3 days. Stir before serving.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: ~360
• Protein: 33g
• Carbohydrates: 16g
• Fat: 18g
• Fiber: 3g
• Sugar: 6g
• Sodium: 480mg

Note: These are approximate values and may vary depending on exact ingredients used.

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Frequently Asked Questions

What can I use instead of chipotle chili powder?

You can substitute with regular chili powder plus a pinch of smoked paprika for a similar smoky heat.

Can I grill the chicken outdoors?

Absolutely! Outdoor grilling adds even more smoky depth to the chicken. Just ensure it’s cooked to an internal temperature of 165°F (74°C).

Is this dish spicy?

It has a warm, smoky heat, but it’s not overwhelmingly spicy. Adjust chipotle powder to your liking.

Can I make this dish dairy-free?

Yes, simply use a dairy-free yogurt alternative in the creamy sauce or skip the sauce altogether.

What other vegetables can I add?

Feel free to include zucchini, red onions, or black beans for extra texture and nutrition.

Is this good for meal prep?

Definitely. It holds up well in the fridge and reheats beautifully, making it ideal for lunches or quick dinners.

Can I use frozen corn and peppers?

Yes! Frozen veggies work great—just thaw and drain before sautéing to avoid excess moisture.

How do I make it low-carb?

Swap out the corn for zucchini or cauliflower rice to lower the carb content while keeping it flavorful.

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