Pan-Seared Chicken with Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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 drafted and published.

A vibrant pan-seared chicken dish paired with a fresh black bean and corn salad tossed in a zesty lime dressing. This Mexican-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 15 min Serves 2 Mexican cuisine 410 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup canned black beans, drained and rinsed
1 cup fresh corn kernels
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
2 tbsp fresh cilantro, chopped
2 tbsp lime juice
1/2 tsp ground cumin
1 tsp honey

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Season 2 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering and hot.
Step 2: Place the chicken breasts in the skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, then remove and rest for 5 minutes.
Step 3: In a medium bowl, combine 1 cup drained black beans, 1 cup fresh corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro.
Step 4: In a small bowl, whisk together 2 tbsp lime juice, 1/2 tsp ground cumin, and 1 tsp honey until smooth. Pour over the bean and corn mixture and toss gently to coat.
Step 5: Slice the rested chicken breasts and serve topped with the black bean and corn salad.