If you’re on the lookout for a vibrant, flavorful dish that feels like a celebration on your plate, then you’ve got to try the Pesto Chicken with Corn & Bean Salsa Recipe. This recipe brilliantly combines tender chicken infused with herby pesto alongside a lively, fresh corn and bean salsa that’s packed with color, texture, and a burst of zesty flavors. It’s quick to prepare, nourishing, and perfect for sharing with friends or enjoying a satisfying weeknight dinner that doesn’t skimp on excitement.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each item plays its part in building layers of flavor and texture that will keep you coming back for more.
- 2 boneless skinless chicken breasts or thighs: Choose thighs for juicier chicken or breasts for a leaner option; both soak up pesto beautifully.
- ½ cup basil pesto: Homemade adds freshness, but a quality store-bought pesto works wonderfully too.
- 1 tbsp olive oil (optional): Helps achieve a golden sear if cooking in a pan rather than grilling.
- Salt and pepper to taste: Essential for seasoning and balancing the bright flavors.
- 1 cup corn kernels (grilled, canned, or frozen): Adds a sweet crunch and vibrant color to the salsa.
- 1 cup black beans, rinsed and drained: Provides heartiness and a creamy contrast to the crisp corn.
- 1 medium tomato, diced: Brings juicy freshness and a pop of acidity.
- ½ red onion, finely chopped: Contributes a mild sharpness and crunchiness to the salsa.
- Juice of 1 lime: The zesty lift that brightens all the flavors and ties the salsa together.
- 2 tbsp fresh cilantro, chopped: Adds an aromatic finish that elevates the whole dish.
How to Make Pesto Chicken with Corn & Bean Salsa Recipe
Step 1: Marinate the Chicken
Coating the chicken in basil pesto is the first step to infusing it with that unmistakable herby richness. After seasoning with salt and pepper, let the chicken soak in this flavor bomb for at least 30 minutes. This marinating process is where the magic starts and sets the tone for a juicy, aromatic main.
Step 2: Cook the Chicken
Next, cook your pesto-marinated chicken by grilling or pan-searing it over medium heat. Aim for about 5 to 6 minutes per side to ensure it’s perfectly cooked through and boasting a beautiful golden crust. The slight char from grilling or searing adds depth, complementing the fresh, verdant pesto flavor inside.
Step 3: Prepare the Corn and Bean Salsa
While the chicken is cooking, mix together the corn, black beans, diced tomato, and finely chopped red onion in a bowl. Squeeze in the lime juice and toss with fresh cilantro, salt, and pepper to taste. This salsa is fresh and lively with just the right amount of tang and sweetness to complement the rich chicken.
How to Serve Pesto Chicken with Corn & Bean Salsa Recipe
Garnishes
Fresh garnishes can transform a plate from ordinary to spectacular. Sprinkle some extra chopped cilantro or even a light drizzle of olive oil to enhance the shine and flavor. A wedge of lime on the side invites your guests to add a zesty touch to their taste.
Side Dishes
This colorful dish pairs beautifully with simple sides like steamed rice, fluffy quinoa, or even warm tortillas. You could even serve it alongside a crisp green salad or roasted vegetables to round out the meal and keep the fresh, vibrant vibe going.
Creative Ways to Present
For a playful twist, serve the pesto chicken sliced atop the corn and bean salsa as a hearty salad or in a warm tortilla wrap. You might also layer the salsa over toasted baguette slices as a spicy bruschetta alongside the chicken for an appetizer-style presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover pesto chicken and corn & bean salsa separately in airtight containers in the refrigerator. Properly stored, they will stay fresh for up to 3 days, ensuring you have a delicious meal ready to enjoy again.
Freezing
The cooked pesto chicken freezes well, but the fresh salsa is best made fresh or kept refrigerated rather than frozen. Wrap chicken tightly in plastic wrap and foil before freezing for up to 2 months, so you always have a quick meal on hand.
Reheating
Reheat the chicken gently in a skillet over medium-low heat or in the oven to retain its juiciness. Serve it with freshly made salsa or the stored salsa straight from the fridge to keep the flavors bright and fresh.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully if you’re short on time. Just pick a good-quality one with fresh basil for the best flavor.
Is this recipe suitable for meal prepping?
Yes, it’s perfect for meal prepping. Just keep the chicken and salsa stored separately and combine them when you’re ready to eat.
What can I substitute for black beans?
Great alternatives include kidney beans, chickpeas, or even cannellini beans — each brings a unique texture and flavor while keeping the salsa hearty.
Can I make this recipe dairy-free?
Yes! Most pesto recipes contain Parmesan, so check the label if using store-bought or make your own dairy-free pesto with nutritional yeast instead.
How spicy is the salsa?
This corn and bean salsa is mild and fresh, but you can add finely chopped jalapeño or a pinch of cayenne pepper if you want a little heat.
Final Thoughts
This Pesto Chicken with Corn & Bean Salsa Recipe has quickly become one of my go-to dishes whenever I want a meal that’s fast but feels special, with loads of fresh, vibrant flavors. It’s a perfect balance of easy cooking and bold tastes that brighten your dinner table. Give it a try soon—you might find it becoming just as much of a favorite for you and your loved ones as it is for me.
Print
Pesto Chicken with Corn & Bean Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and flavorful Pesto Chicken served with a fresh, zesty Corn & Bean Salsa. This quick and easy meal combines tender chicken marinated in basil pesto with a colorful salsa made from sweet corn, black beans, tomato, red onion, lime juice, and fresh cilantro, perfect for a healthy lunch or dinner.
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts or thighs
- ½ cup basil pesto (homemade or store-bought)
- 1 tbsp olive oil (optional)
- Salt and pepper to taste
For the Corn & Bean Salsa
- 1 cup corn kernels (grilled, canned, or frozen)
- 1 cup black beans, rinsed and drained
- 1 medium tomato, diced
- ½ red onion, finely chopped
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Coat the chicken breasts or thighs evenly with the basil pesto. Season with salt and pepper. Cover and let marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate the meat.
- Cook the Chicken: Heat a grill or a skillet over medium heat, optionally adding olive oil to prevent sticking. Cook the chicken for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Prepare the Salsa: In a mixing bowl, combine the corn kernels, rinsed black beans, diced tomato, finely chopped red onion, fresh lime juice, and chopped cilantro. Mix well and season with salt and pepper to taste. Adjust lime juice or seasoning as preferred.
Notes
- Marinate the chicken for longer (up to 2 hours) for more intense flavor.
- You can use either chicken breasts or thighs depending on preference; thighs tend to be juicier.
- Grilled corn adds a smoky flavor; if using canned or frozen, drain thoroughly.
- The salsa can be made ahead and refrigerated for up to 2 days.
- Serve the dish with a side of rice or a fresh green salad for a complete meal.
