Pan-Seared Chicken with Missouri Sweet Corn and Black Bean Salsa

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 developed and reviewed.

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 recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, sweet corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 15 min Serves 2 Latin American cuisine 350 cal/serving

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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

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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.