Pan-Seared Chicken Breast with Roasted Corn and Black Bean Salsa

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

Juicy pan-seared chicken breasts served alongside a vibrant salsa of roasted corn, black beans, and fresh herbs for a quick, flavorful dinner. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 1/2 cups (from 3 ears) fresh corn kernels
1 cup, rinsed and drained canned black beans
1 small, diced red bell pepper
1/4 cup diced red onion
1/4 cup chopped cilantro leaves
2 tbsp lime juice
1/2 tsp ground cumin
1 minced garlic clove

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Instructions

Step 1: Preheat oven to 425°F. Spread 1 1/2 cups fresh corn kernels on a baking sheet and roast for 15 minutes, stirring halfway, until lightly charred.
Step 2: While corn roasts, season 4 boneless skinless chicken breasts evenly with 1 tsp salt and 1 tsp black pepper.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and rest.
Step 4: In a medium bowl, combine the roasted corn, 1 cup rinsed black beans, 1 small diced red bell pepper, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/2 tsp ground cumin, 1 minced garlic clove, and 1 tbsp olive oil. Toss gently to combine.
Step 5: Slice the rested chicken breasts and serve topped with generous spoonfuls of the roasted corn and black bean salsa.