Sautéed Garlic Lime Chicken with Black Beans and Corn
Tender chicken breasts infused with zesty lime and garlic, sautéed to perfection and served with a vibrant black bean and corn medley. This mexican-inspired chicken (gluten free) ready in about 30 minutes pairs (about 1 lb) chicken breasts, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 2 pieces (about 1 lb) chicken breasts
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 cup canned, drained and rinsed black beans
- 1 cup fresh or frozen corn kernels
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Pat dry 2 chicken breasts (about 1 lb) and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin. Set aside.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
- Step 4: In the same skillet, add 1 cup drained black beans and 1 cup corn kernels, stirring to combine with the garlic and pan juices. Cook for 3-4 minutes until warmed through and slightly caramelized.
- Step 5: Remove skillet from heat and stir in 2 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro for brightness.
- Step 6: Slice the chicken breasts and serve over the black bean and corn mixture with extra lime wedges if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Lime Chicken with Black Beans and Corn take to make?
Total time is about 30 minutes (10 min prep + 20 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 Garlic Lime Chicken with Black Beans and 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 (about 1 lb) chicken breasts from drying out.
Can I substitute ingredients in Sautéed Garlic Lime Chicken with Black Beans and 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 Garlic Lime Chicken with Black Beans and Corn 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 Garlic Lime Chicken with Black Beans and 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.
