Pan-Seared Chicken with Missouri Sweet Corn and Black Bean Salsa
Tender pan-seared chicken breasts served with a vibrant Missouri sweet corn and black bean salsa, combining fresh regional flavors for a hearty meal. This latin american-inspired chicken ready in about 30 minutes blends olive oil, (fresh or frozen) sweet corn kernels, (drained and rinsed) black beans into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 cup (fresh or frozen) sweet corn kernels
- 1 cup (drained and rinsed) black beans
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped cilantro leaves
- 2 tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove from heat and rest 5 minutes.
- Step 2: In a medium bowl, combine 1 cup sweet corn kernels, 1 cup drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 2 tbsp chopped cilantro. Add 2 tbsp fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently until well mixed.
- Step 3: Slice the rested chicken breasts and serve topped with the fresh corn and black bean salsa, garnished with extra cilantro if desired.
Frequently asked questions
How long does Pan-Seared Chicken with Missouri Sweet Corn and Black Bean Salsa take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Missouri Sweet Corn and Black Bean Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Missouri Sweet Corn and Black Bean Salsa?
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 Missouri Sweet Corn and Black Bean Salsa 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.
What goes well with Pan-Seared Chicken with Missouri Sweet Corn and Black Bean Salsa?
Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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