Pan-Seared Chicken with Citrus and Black Bean Salad
Tender pan-seared chicken breasts served with a zesty black bean and citrus salad that balances fresh, bright flavors. This mexican-inspired chicken (gluten free, high protein) ready in about 27 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, 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
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup, rinsed and drained canned black beans
- 1 large, peeled and segmented orange
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- 2 tbsp fresh lime juice
- 1/2 tsp ground cumin
Instructions
- Step 1: Pat 2 boneless skinless chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add the chicken breasts to the hot skillet and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, then transfer to a plate to rest.
- Step 3: In a medium bowl, combine 1 cup rinsed and drained canned black beans, 1 large peeled and segmented orange, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
- Step 4: Drizzle the salad mixture with 2 tbsp fresh lime juice and sprinkle with 1/2 tsp ground cumin. Toss gently to combine and let sit for 5 minutes to meld flavors.
- Step 5: Slice the rested chicken breasts and serve topped with the citrus black bean salad.
Frequently asked questions
How long does Pan-Seared Chicken with Citrus and Black Bean Salad take to make?
Total time is about 27 minutes (15 min prep + 12 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 Citrus 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 Citrus 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 Citrus and Black Bean Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Citrus and Black Bean Salad gluten free?
Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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