Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat the chicken evenly.
Spread the seasoned chicken in a single layer on one half of the prepared sheet pan.
On the other half of the sheet pan, combine the rinsed black beans, frozen corn, chopped red bell pepper, and chopped red onion. Drizzle with a little olive oil and season with a pinch of salt and pepper.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir the vegetables halfway through cooking.
Remove the sheet pan from the oven.
Serve the chicken and vegetable mixture over cooked rice or quinoa.
Garnish with fresh cilantro and serve with lime wedges.
Add optional toppings as desired.
Notes
For extra spice, add a pinch of cayenne pepper to the chicken seasoning.
Feel free to customize with your favorite vegetables, such as zucchini or sweet potatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.