High-Protein Chipotle Lime Chicken Skillet with Black Beans Tips, FAQ & printable recipe

Tips for success

For the best sear, let the chicken come to room temperature for about 15 minutes before cooking, but do not leave it out longer than 30 minutes.

Patting it dry with paper towels removes excess moisture, which helps the spice rub stick and promotes browning. Use a cast-iron skillet if you have one—it retains heat beautifully and gives the chicken that perfect crust.

When making the crema, taste it after blending and adjust the lime juice or chipotle to your preference. If you want a thinner crema, add a tablespoon of water or milk.

The crema can be made a day ahead and stored in the refrigerator. Let it come to room temperature for about 15 minutes before drizzling, or warm it gently in the microwave for a few seconds.

Variations

• Extra-Spicy Version: Increase the chipotle peppers to 3 or add a minced jalapeño to the crema. Use Pepper Jack cheese instead of Monterey Jack for a sharp heat that builds with each bite. Finish with a drizzle of hot sauce for an extra kick.
• Vegetarian Skillet: Omit the chicken and add an extra cup of black beans and a cup of roasted sweet potatoes. Season the vegetables with the same spice rub and sear them in the skillet until browned. The crema and cheese keep the dish satisfying without the poultry.
• Creamy Avocado Crema: For a richer, greener crema, blend half an avocado with the Greek yogurt, chipotle, and lime juice. This adds a silky texture and a fresh avocado flavor. Reduce the diced avocado garnish to a few cubes for texture.
• Sheet-Pan Variation: Spread the seasoned chicken, beans, and corn on a sheet pan and roast at 425°F (218°C) for 15 to 20 minutes, until the chicken is cooked through. Sprinkle with cheese and return to the oven for 2 minutes to melt. Drizzle with crema before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, remove the avocado and cilantro before storing.

Freezer

This skillet can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator. Reheat gently in a skillet or microwave until hot.

Reheat

Reheat in a skillet over medium heat, stirring occasionally, until hot throughout.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The avocado and cilantro are best added fresh, so if you plan to store leftovers, keep them separate and add just before serving. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed.

The spice rub can be mixed up to a week in advance and stored in an airtight container. The chipotle lime crema can be made up to 2 days ahead and refrigerated. You can also cook the chicken and beans ahead, then reheat and add the cheese and crema just before serving. However, the dish is best when the chicken is freshly seared.

Serving ideas

Serve the skillet directly from the pan for a casual family dinner. Use a large spoon to scoop out portions, making sure each spoonful includes chicken, beans, corn, and plenty of melted cheese.

Top each serving with extra crema, avocado, and cilantro. A side of warm tortillas or rice would stretch the meal further, though the skillet is hearty on its own.

For a more composed presentation, portion the skillet onto plates and garnish with lime wedges and a few extra cilantro leaves. This dish pairs well with a simple green salad or grilled vegetables.

The leftovers can be repurposed as a filling for tacos or burritos the next day. The smoky, tangy flavors are just as delicious cold in a wrap.

Frequently asked questions

Recipe card

High-Protein Chipotle Lime Chicken Skillet with Black Beans

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 1/2 lb chicken breast tenderloins
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tbsp lime zest
• 1/2 cup plain Greek yogurt
• 2 chipotle peppers in adobo sauce
• 2 tbsp lime juice
• 1 cup cooked black beans
• 1 cup fire-roasted corn (fresh or frozen, thawed)
• 1 cup shredded Monterey Jack cheese
• 1 diced avocado, for serving
• fresh cilantro leaves, for serving

Instructions

1. Pat the chicken tenderloins dry with paper towels. In a small bowl, mix the ground cumin, chili powder, and lime zest. Rub the spice mixture evenly over both sides of the chicken.
2. In a blender or small food processor, combine the Greek yogurt, chipotle peppers, and lime juice. Blend until smooth and creamy. Set aside.
3. Heat a large cast-iron skillet over medium-high heat until hot. Add the seasoned chicken in a single layer. Sear for 4 minutes per side, until deeply browned and cooked through.
4. Reduce the heat to medium. Add the cooked black beans and fire-roasted corn to the skillet, stirring to combine with the chicken. Cook for 2 to 3 minutes, until heated through.
5. Sprinkle the shredded Monterey Jack cheese evenly over the chicken, beans, and corn. Cover the skillet with a lid or foil for 1 to 2 minutes, until the cheese is melted and bubbly.
6. Drizzle the chipotle lime crema over the hot skillet in ribbons. Gently swirl it into the beans and chicken with a spatula, leaving some streaks visible.
7. Scatter the diced avocado and fresh cilantro leaves over the skillet just before serving. Serve directly from the skillet.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

45 g

Carbohydrates

22 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.