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

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

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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1 cup long grain white rice
• 2 cups water
• 1/2 cup chopped fresh cilantro
• 3 tbsp lime juice
• 1 cup black beans (cooked)
• 1 cup corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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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.