Sautéed Chicken with Citrus and Black Bean Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared and topped with a zesty black bean and citrus salsa, perfect for a light and flavorful meal. This Latin American-inspired chicken recipe (gluten free), ready in about 27 minutes, pairs chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 12 min Serves 2 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Place chicken breasts in the skillet and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest for 5 minutes.
  3. Step 3: Meanwhile, combine 1 cup cooked black beans, 1 medium peeled and segmented orange, 2 tbsp fresh lime juice, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 1 small seeded and minced jalapeño, and 1/2 tsp ground cumin in a bowl. Stir gently to combine.
  4. Step 4: Slice the rested chicken breasts and spoon the black bean and citrus salsa evenly over each serving. Serve immediately while warm.

Frequently asked questions

How long does Sautéed Chicken with Citrus and Black Bean Salsa take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken with Citrus and Black Bean Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken with Citrus and Black Bean Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken with Citrus and Black Bean Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Chicken with Citrus and Black Bean Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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