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

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 drafted and published.

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

4 pieces (6 oz each) chicken breasts
3 tbsp olive oil
2 medium, diced roasted red bell peppers
1 cup, drained and rinsed black beans
1/4 cup chopped fresh cilantro
1/4 cup finely diced red onion
2 tbsp lime juice
1 tsp ground cumin
1 tsp, divided salt
1/2 tsp, divided black pepper

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Instructions

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.
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.
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.
Step 4: Serve the pan-seared chicken breasts topped with the warm roasted bell pepper and black bean salsa.