Recipe

Nutritious Mexican Chicken

Smoky, spicy, and weeknight-friendly chicken cooked in a quick tomato chipotle sauce with peppers, beans, and a squeeze of lime.

By Matt Campbell

•

4.8

A skillet filled with smoky chipotle Mexican chicken in a tomato sauce with sliced bell peppers and black beans, topped with fresh cilantro and lime wedges

Jump to Recipe

This is my kind of healthy dinner: big flavor, low drama, and the sauce is the boss. We are talking tender chicken simmered in a smoky chipotle tomato sauce with peppers, beans, and a limey finish that makes everything taste brighter. It hits that sweet spot where it feels cozy and spicy, but still fresh enough to serve on a random Tuesday.

It is also flexible. Spoon it into tacos, pile it over rice, tuck it into a baked sweet potato, or do the no-fuss bowl situation with whatever is already hanging out in your fridge. The goal here is nutritious without tasting like you are being punished.

A wooden spoon stirring chicken and peppers in a bubbling red chipotle tomato sauce in a skillet on a stovetop

Why It Works

Smoky heat you can control: Chipotle in adobo brings smoke, spice, and depth. Start small, then taste and level up.
One-pan momentum: Sear the chicken, then build the sauce in the same skillet so you keep all those browned bits.
Protein plus fiber: Chicken + beans makes it filling and steady-energy kind of satisfying.
Weeknight texture: Crisp edges on the chicken, tender peppers, and a sauce that clings instead of running away.
Bright finish: Lime and cilantro at the end keep the whole thing from feeling heavy.

Pairs Well With

Cilantro Lime Rice
Chili Roasted Sweet Potatoes
Simple Guacamole
Black Bean Corn Salad

Storage Tips

This one is a meal-prep hero, because the sauce keeps the chicken juicy.

Refrigerator

Cool completely, then store in an airtight container for up to 4 days.
If you are planning bowls, store toppings separately (cilantro, lime, avocado) so they stay fresh.

Freezer

Freeze in portioned containers for up to 3 months.
Thaw overnight in the fridge for best texture.

Reheat

Stovetop: Add to a skillet with a splash of broth or water, cover, and warm over medium-low until hot.
Microwave: Heat in short bursts, stirring once or twice so the sauce warms evenly.

Small rescue trick: If the sauce thickens too much after chilling, loosen it with a spoonful of broth and a quick squeeze of lime to wake it back up.

Common Questions

How spicy is this?

With 1 chipotle pepper it is a medium, warm heat. With 2 it gets properly spicy. If you are cooking for mixed heat levels, start with 1 pepper, then add extra chopped chipotle to individual bowls.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay extra juicy and are very forgiving. Just give them a few more minutes to cook through.

What can I use instead of chipotle in adobo?

You will lose some of the signature smokiness, but you can still make a great version with smoked paprika plus a little extra chili powder, and a splash of vinegar or lime for tang.

Is this healthy?

It is a balanced, nutrient-dense meal: lean protein from chicken, fiber from beans, and plenty of veggies. Use low-sodium broth and go easy on added oil if that is your goal.

Can I make it dairy-free and gluten-free?

Dairy-free, yes, as written. Gluten-free, yes if you choose the right ingredients. Many brands of chipotle in adobo contain wheat, so check the label and buy a certified gluten-free option. Also double-check your broth and canned goods, just to be safe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet with lid (12-inch is ideal)
Cutting board and sharp knife
Measuring spoons
Wooden spoon or spatula
Small bowl for mixing spices (optional)

I started making versions of this when I realized I was always chasing “Mexican restaurant flavor” at home, but with the kind of ingredient list you can actually pull off after work. Chipotle in adobo was the turning point. One spoonful and suddenly the whole kitchen smells like something important is happening. Now this is my default when I want a dinner that feels bold and a little chaotic in the best way, but still lands on the table fast enough to count as a weeknight win.

Nutritious Mexican Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 1/2 lb boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
1 tbsp avocado oil or olive oil
1 medium yellow onion, thinly sliced
2 bell peppers (any color), sliced
3 garlic cloves, minced
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 chipotle pepper in adobo, finely chopped (use 2 for more heat)
2 tbsp adobo sauce (from the can)
1 (14.5 oz) can fire-roasted diced tomatoes, undrained
1/2 cup low-sodium chicken broth (or water)
1 (15 oz) can black beans, drained and rinsed
1 tbsp fresh lime juice, plus wedges for serving
1/3 cup chopped cilantro (optional but recommended)

Optional toppings: diced avocado, sliced jalapeño, pickled red onions, plain Greek yogurt or sour cream, shredded cabbage.

Instructions

Season the chicken. In a bowl, toss chicken with chili powder, cumin, smoked paprika, oregano, salt, and pepper.
Sear for color, not doneness. Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 1 to 2 minutes without stirring so it browns. Flip and cook 1 more minute. The chicken should still be undercooked in the center. Transfer to a plate.
Cook the veggies. In the same skillet, add onion and bell peppers. Cook 4 to 5 minutes, stirring occasionally, until softened and picking up a little color. Add garlic and cook 30 seconds.
Build the smoky sauce. Stir in the chopped chipotle and adobo sauce. Add diced tomatoes (with their juices) and broth. Scrape up any browned bits from the bottom of the pan.
Simmer, then check early. Add chicken back to the skillet along with any juices. Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook 3 to 5 minutes, or until chicken is just cooked through. If you can, use a meat thermometer and pull it at 165°F so it stays juicy.
Add beans and finish. Stir in black beans and cook uncovered 1 to 2 minutes to warm through and slightly thicken the sauce. Turn off heat. Stir in lime juice and cilantro.
Taste like you mean it. Adjust salt, add more lime for brightness, or add an extra spoonful of adobo sauce for more smoke and heat.
Serve. Spoon into bowls over rice, quinoa, or cauliflower rice, or serve with warm tortillas. Add your favorite toppings.

Nutrition information is estimated.

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