Sautéed Chicken with Spiced Black Beans and Roasted Corn
Tender chicken breast sautéed with aromatic spices, paired with smoky roasted corn and creamy black beans for a hearty, flavorful meal. This mexican-inspired chicken (gluten-free) ready in about 25 minutes pairs cut into 1-inch strips chicken breast, 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 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 strips chicken breast
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3, minced fresh garlic cloves
- 1 cup fresh corn kernels
- 1 cup, drained and rinsed canned black beans
- 1/4 cup, chopped fresh cilantro
- 1 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb chicken breast strips seasoned with 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Sauté for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through.
- Step 2: Push the chicken to one side of the skillet and add 3 minced garlic cloves and 1 cup fresh corn kernels to the empty space. Cook for 3-4 minutes, stirring frequently, until the corn begins to brown and the garlic is fragrant.
- Step 3: Stir in 1 cup drained and rinsed canned black beans and cook for another 2 minutes until heated through. Remove from heat and mix in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken with Spiced Black Beans and Roasted Corn take to make?
Total time is about 25 minutes (10 min prep + 15 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 Spiced Black Beans and Roasted Corn?
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 olive oil from drying out.
Can I substitute ingredients in Sautéed Chicken with Spiced Black Beans and Roasted Corn?
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 Spiced Black Beans and Roasted Corn for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spiced Black Beans and Roasted Corn 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.
