Pan-Seared Chicken with Smoky Paprika and Black Bean Salad

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.

Tender pan-seared chicken breasts served alongside a vibrant smoky paprika black bean salad with fresh corn and bell peppers. This Mexican-inspired meal-prep recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, smoked paprika, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 15 min Serves 2 Mexican cuisine 400 cal/serving

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Ingredients

2 pieces (about 12 oz) boneless skinless chicken breasts
1 tsp smoked paprika
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup, drained and rinsed canned black beans
1 cup fresh corn kernels
1 medium, diced red bell pepper
1/4 cup, finely chopped red onion
2 tbsp fresh lime juice
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until cooked through and golden brown, reaching an internal temperature of 165°F. Remove from heat and let rest for 5 minutes.
Step 3: In a medium bowl, combine 1 cup drained and rinsed canned black beans, 1 cup fresh corn kernels, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro. Toss gently until combined.
Step 4: Slice the rested chicken breasts and serve alongside the smoky paprika black bean salad for a colorful and satisfying meal.