Sautéed Chicken with Cilantro-Lime Rice and Black Beans

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Pan-seared and served with zesty cilantro-lime rice and seasoned black beans for a balanced Latin American-inspired meal. This Latin American-inspired chicken recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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.

Ingredients

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup long grain white rice
• 2 cups water
• 1/3 cup, chopped fresh cilantro leaves
• 2 tbsp lime juice
• 1 can (15 oz), drained and rinsed canned black beans
• 1/2 tsp ground smoked paprika
• 1/2 small, finely diced onion

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp ground cumin, and 1 tsp chili powder. Add chicken to skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
2. Step 2: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup long grain white rice and 1/2 tsp salt. Cover, reduce heat to low, and simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and fluff with a fork.
3. Step 3: Stir 1/3 cup chopped fresh cilantro and 2 tbsp lime juice into the cooked rice to make cilantro-lime rice. Cover and set aside.
4. Step 4: In the same skillet used for chicken, add 1 tbsp olive oil over medium heat. Add 1/2 finely diced onion and 3 minced garlic cloves, sauté for 3 minutes until softened and fragrant. Add 1 can (15 oz) drained and rinsed black beans, 1/2 tsp smoked paprika, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir and cook for 5 minutes until heated through and flavors meld.
5. Step 5: Serve the sautéed chicken sliced atop a bed of cilantro-lime rice with a side of seasoned black beans.