Skillet Chili Lime Chicken Thighs

• 4 boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 lime, zested and juiced
• 1 small onion, diced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup frozen corn

Steps

1. 1 Pat chicken thighs dry and season with salt and pepper.
2. 2 In a large skillet, heat olive oil over medium-high heat.
3. 3 Add chicken and cook for 5-6 minutes per side until golden brown and cooked through.
4. 4 Remove chicken and set aside.
5. 5 In the same skillet, add chili powder, cumin, paprika, and garlic powder, stirring to toast spices.
6. 6 Add onion and bell pepper, sautéing until softened.
7. 7 Stir in lime zest and juice, black beans, and corn.
8. 8 Return chicken to skillet, nestling into the veggie mixture.
9. 9 Simmer for 5 minutes to let flavors meld.
10. 10 Serve hot, garnished with extra lime wedges if desired.

Nutrition

Tips

• For extra spice, add a diced jalapeño with the onions.
• Serve with a side of avocado slices for a creamy contrast.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

Serving Suggestions

• Pair with a fresh cilantro-lime rice.
• Serve with warm tortillas for a taco night.

FAQ