Grilled Citrus-Marinated Chicken with Tex-Mex Black Bean Salad

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Juicy grilled chicken breasts marinated in fresh citrus juices paired with a zesty black bean and corn salad inspired by South Texas flavors. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1/2 cup orange juice
• 1/4 cup lime juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (15 oz) can, drained and rinsed canned black beans
• 1 cup fresh or frozen, thawed corn kernels
• 1 small, diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil (for salad)
• 2 tbsp lime juice (for salad)
• 1/2 tsp salt (for salad)

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Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 4 boneless skinless chicken breasts in a resealable bag and pour in the marinade. Seal and refrigerate for at least 1 hour, up to 4 hours.
3. Step 3: Preheat the grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
4. Step 4: While chicken grills, combine 1 (15 oz) can drained black beans, 1 cup corn kernels, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro in a bowl.
5. Step 5: Whisk 2 tbsp olive oil, 2 tbsp lime juice, and 1/2 tsp salt, then toss with the black bean mixture until evenly coated.
6. Step 6: Serve grilled chicken atop a bed of the Tex-Mex black bean salad.