Pan-Seared Chicken with Southwest Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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.

Juicy pan-seared chicken breasts served alongside a vibrant salad of charred corn, black beans, tomatoes, and fresh herbs for a quick and healthy Southwestern meal. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Mexican cuisine 450 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1 tsp, divided salt
1 can (15 oz), drained and rinsed black beans
1 cup (fresh or frozen) corn kernels
1 cup, halved cherry tomatoes
1/2 cup, finely diced red bell pepper
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1/4 cup, finely diced red onion

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Instructions

Step 1: Combine 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt in a small bowl. Rub this spice mix evenly over 2 boneless skinless chicken breasts.
Step 2: 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 internal temperature reaches 165°F. Remove from skillet and rest for 5 minutes.
Step 3: In the same skillet, add 1 tbsp olive oil and 1 cup corn kernels. Sauté for 3-4 minutes until lightly charred and fragrant.
Step 4: In a mixing bowl, combine the charred corn, 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, 1/2 cup finely diced red bell pepper, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 2 tbsp lime juice, and the remaining 1/2 tsp salt. Toss gently.
Step 5: Slice the rested chicken breasts and serve alongside the Southwest corn and black bean salad for a colorful plate.