Sautéed Chicken with Black Bean and Corn Medley

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A hearty sautéed chicken dish featuring tender chicken breast tossed with a smoky black bean and sweet corn medley, perfect for a quick weeknight dinner. This Mexican-inspired chicken recipe, ready in about 25 minutes, pairs skinless chicken breast, olive oil, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Ingredients

• 1 lb, cut into 1-inch cubes skinless chicken breast
• 2 tbsp olive oil
• 1 cup, drained and rinsed black beans
• 1 cup frozen corn kernels
• 1 medium, diced red bell pepper
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed skinless chicken breast and season with 1 tsp salt and 1/2 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden and cooked through.
2. Step 2: Add 3 minced garlic cloves, 1 cup diced red bell pepper, 1 cup drained black beans, and 1 cup frozen corn kernels to the skillet. Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 4-5 minutes until vegetables are tender and fragrant.
3. Step 3: Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning if needed. Serve warm.