Honey-Lime Chicken with Corn, Beans and Peppers
In the UK: Honey-Lime Chicken with Sweetcorn, Beans and Peppers
- 29 mintotal time
- $2.48£2.14a serving
- 469428calories
- 3335 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Cumin-seasoned chicken thighs tossed with charred corn, black beans and peppers in a honey-lime glaze.
Ingredients
Serves 4.
- 1 lb boneless skinless chicken thighs
- 2¼ cups frozen corn
- 1 red onion, diced
- 1 bell pepper, red, diced
- 1 (15 oz) can black beans, drained and rinsed
- 2 limes
- 1 avocado, diced
- ¼ bunch cilantro, chopped
- 1 tsp ground cumin
- ½ tsp garlic powder
- 2 tbsp vegetable oil
- 2 tbsp honey
- salt, to taste
- black pepper, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Cut the chicken into bite-size pieces, put them in a bowl and toss with the ground cumin, garlic powder, salt and black pepper, then wash your hands, the board and the knife in hot, soapy water.
- Heat half the vegetable oil in a large frying pan on high heat. Spread the corn in the pan and leave for 3–4 minutes without stirring until charred in places, then stir and cook for 2 minutes more until steaming hot. Tip into a bowl.
- Add the rest of the oil and, using tongs, cook the chicken in a single layer for 6–7 minutes, turning once or twice, until browned and cooked through with no pink inside (165°F). Add the red onion and bell peppers for the last 3 minutes.
- Stir in the black beans, the charred corn, the honey and the juice of 1 lime and toss for 2 minutes until the beans are hot and everything is glossy.
- Scatter with the avocado and cilantro and serve with the second lime cut into wedges.
Leftovers: Fridge 2 days without the avocado; reheat until piping hot and add fresh avocado.
Ingredients
Serves 4.
- 500 g chicken thigh fillets
- 300 g frozen sweetcorn
- 1 red onion, diced
- 1 pepper (red, yellow or green), red, diced
- 1 × 400 g tin black beans, drained and rinsed
- 2 limes
- 1 avocado, diced
- ¼ bunch coriander, chopped
- 1 tsp ground cumin
- ½ tsp garlic granules
- 2 tbsp vegetable oil
- 2 tbsp honey
- salt, to taste
- black pepper, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Cut the chicken into bite-size pieces, put them in a bowl and toss with the ground cumin, garlic granules, salt and black pepper, then wash your hands, the board and the knife in hot, soapy water.
- Heat half the vegetable oil in a large frying pan on high heat. Spread the sweetcorn in the pan and leave for 3–4 minutes without stirring until charred in places, then stir and cook for 2 minutes more until steaming hot. Tip into a bowl.
- Add the rest of the oil and, using tongs, cook the chicken in a single layer for 6–7 minutes, turning once or twice, until browned and cooked through with no pink inside (74°C). Add the red onion and peppers for the last 3 minutes.
- Stir in the black beans, the charred sweetcorn, the honey and the juice of 1 lime and toss for 2 minutes until the beans are hot and everything is glossy.
- Scatter with the avocado and coriander and serve with the second lime cut into wedges.
Leftovers: Fridge 2 days without the avocado; reheat until piping hot and add fresh avocado.
Nutrition per serving
| Calories | 469 |
|---|---|
| Protein | 33 g |
| Carbohydrate | 47 g |
| Fat | 19 g |
| Sodium | 260 mg |
| Calories | 428 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 32 g |
| Fat | 19 g |
| Sodium | 252 mg |
Worked out from the ingredients, 405 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.48 a serving in the US (range $1.90–$3.29) and £2.14 in the UK (range £1.64–£2.83). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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