Pan-Seared Chicken with Spiced Santa Clara Valley Salsa

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 fresh and vibrant salsa inspired by the flavors of Santa Clara Valley. This Mexican-inspired chicken recipe, ready in about 25 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 320 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 320 cal/serving

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Ingredients

2, about 6 oz each boneless skinless chicken breasts
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
3 medium, diced ripe tomatoes
1/4 cup, finely chopped red onion
1 small, seeded and minced jalapeño pepper
2 tbsp, chopped fresh cilantro
2 tbsp lime juice
1, minced garlic clove

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts. In a small bowl, mix 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub the spice mix all over the chicken breasts evenly.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
Step 3: While chicken cooks, combine 3 diced ripe tomatoes, 1/4 cup finely chopped red onion, 1 minced jalapeño pepper, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 minced garlic clove in a bowl. Stir until well mixed and season with a pinch of salt if desired.
Step 4: Slice the rested chicken breasts and serve topped with the fresh spiced salsa for a bright, flavorful dish.