Pan-Seared Chicken with Roasted Bell Pepper and Black Bean Salsa

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

Juicy pan-seared chicken breasts served with a vibrant salsa made from roasted bell peppers, black beans, and fresh cilantro for a quick, healthy dinner. This Mexican-inspired meal-prep recipe (gluten free), ready in about 25 minutes, pairs chicken breasts, olive oil, roasted red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 10 min Cook: 15 min Serves 4 Mexican cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 chicken breasts (6 oz each) 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 until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and cover to keep warm.
  2. Step 2: While chicken cooks, combine 2 diced roasted red bell peppers, 1 cup drained and rinsed black beans, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Stir gently to combine and let flavors meld.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and warm the black bean salsa over medium heat for 2 minutes, stirring occasionally until heated through and fragrant.
  4. Step 4: Serve the pan-seared chicken breasts topped with the warm roasted bell pepper and black bean salsa.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Bell Pepper and Black Bean Salsa take to make?

Total time is about 25 minutes (10 min prep + 15 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 Roasted Bell Pepper and Black Bean Salsa?

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 chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Bell Pepper 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 Roasted Bell Pepper and Black Bean Salsa 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 Roasted Bell Pepper and Black Bean Salsa 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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