Pan-Seared Chicken with Cilantro-Lime Rice and Black Bean Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served alongside fragrant cilantro-lime rice and a fresh black bean and corn salad for a balanced, flavorful meal. This Latin American-inspired chicken recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 30 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1 tsp ground cumin, 1/2 tsp garlic powder, and 1 tsp salt. Rub this spice mix evenly over 4 boneless skinless chicken breasts.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat and let rest.
  3. Step 3: Meanwhile, rinse 1 cup long grain white rice under cold water. In a medium pot, bring 2 cups water to a boil, add the rice, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
  4. Step 4: Once rice is cooked, fluff with a fork and stir in 1/2 cup chopped fresh cilantro and 3 tbsp lime juice. Season with salt to taste.
  5. Step 5: In a bowl, combine 1 cup cooked black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, and 1/4 cup finely diced red onion. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  6. Step 6: Serve each chicken breast with a scoop of cilantro-lime rice and a generous helping of black bean salad on the side.

Frequently asked questions

How long does Pan-Seared Chicken with Cilantro-Lime Rice and Black Bean Salad take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Cilantro-Lime Rice and Black Bean Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Cilantro-Lime Rice and Black Bean Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Cilantro-Lime Rice and Black Bean Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Cilantro-Lime Rice and Black Bean Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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