Cisco Kid's Southwest Chicken with Corn Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Zesty grilled chicken with smoky spices, served over a fresh corn and black bean salad for a vibrant, picnic-ready meal. This Southwestern-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, cumin, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Southwestern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1 tbsp cumin, 1 tbsp chili powder, 2 tbsp lime juice, and 2 tbsp olive oil. Rub over 1 lb boneless skinless chicken breasts, cover, and marinate for 30 minutes.
  2. Step 2: Preheat grill to medium-high. Grill chicken for 6-7 minutes per side until cooked through. Rest 5 minutes, then slice.
  3. Step 3: In a large bowl, combine 1 cup corn, 1 can (15 oz) black beans (rinsed), 1 diced red bell pepper, and 1/2 diced red onion. Add 1/4 cup chopped cilantro, 1 tbsp lime juice, and 1 tbsp olive oil. Season with salt and pepper, then toss to combine.
  4. Step 4: Serve sliced chicken over the corn salad, garnished with extra cilantro and lime wedges.

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