At a glance

Grilled chicken, charred corn, black beans, and fresh tomato salsa make a colorful high-protein plate with substantial fiber.

• Yield: 4 servings
• Prep time: 25 minutes
• Cook time: 18 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 400 kcal
• Protein: 47 g
• Carbohydrates: 35 g
• Fat: 8 g
• Sodium: 277 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 1 1/2 lb boneless, skinless chicken breast (680 g)
• 2 cups corn kernels (300 g)
• 1 1/2 cups no-salt-added black beans, rinsed and drained (240 g)
• 2 1/2 cups diced tomatoes (300 g)
• 2/3 cup finely diced red onion (100 g)
• 1/4 cup fresh lime juice (60 g)
• 1 packed cup chopped cilantro (15 g)
• 1 tbsp olive oil (14 g)
• 1 tsp ground cumin (2 g)
• 1/4 tsp fine salt (1.5 g)

Directions

1. Heat a grill or grill pan to medium-high. Stir the tomatoes, onion, lime juice, cilantro, and half the salt into a fresh salsa.

2. Toss the corn with half the olive oil and cook in a grill basket or skillet for 5 to 7 minutes, until lightly charred; fold in the black beans to warm through.

3. Pat the chicken dry, rub it with the remaining oil, cumin, and salt, and grill for 5 to 7 minutes per side, depending on thickness.

4. Remove the chicken when it reaches 165°F (74°C), rest for 5 minutes, then slice and serve with the corn-bean mixture and tomato salsa.

Sources

1. USDA FoodData Central — April 2026 data release