If you are looking for a vibrant and flavorful dish that bursts with freshness, look no further than the Pesto Chicken with Corn & Bean Salsa Recipe. This dish perfectly combines juicy, herbaceous chicken coated in rich basil pesto with a colorful, zesty salsa made of sweet corn, hearty black beans, and crisp veggies. It’s a bright, satisfying meal that’s quick to prepare yet impressive enough to share with friends or enjoy as a wholesome weeknight dinner. Each bite offers a delightful balance of textures and tastes that make this recipe an absolute keeper in your culinary rotation.
Ingredients You’ll Need
The magic of this Pesto Chicken with Corn & Bean Salsa Recipe lies in its straightforward, wholesome ingredients. Each one plays a distinct role: the pesto infuses aromatic herb flavors, the chicken provides tender protein, and the corn and bean salsa adds a refreshing, crunchy contrast with a citrusy zing.
- 2 boneless skinless chicken breasts or thighs: Choose fresh quality cuts for juicy, tender results that soak up the pesto beautifully.
- ½ cup basil pesto: Whether homemade or store-bought, pesto delivers that unmistakable herbaceous, garlicky punch.
- 1 tbsp olive oil (optional): Adds a little richness when cooking the chicken, promoting a golden sear.
- Salt and pepper to taste: Essential for seasoning both the chicken and salsa perfectly.
- 1 cup corn kernels: Use grilled, canned, or frozen corn for sweetness and vibrant color.
- 1 cup black beans, rinsed and drained: Adds heartiness and a creamy texture to the salsa.
- 1 medium tomato, diced: Provides juiciness and a fresh, slightly tangy element.
- ½ red onion, finely chopped: Brings a crisp bite and mild pungency that wakes up the salsa.
- Juice of 1 lime: Brightens the salsa with a refreshing citrus kick.
- 2 tbsp fresh cilantro, chopped: Lends a fragrant herbal note that ties all the flavors together.
How to Make Pesto Chicken with Corn & Bean Salsa Recipe
Step 1: Marinate the Chicken
Start by generously coating your chicken breasts or thighs with the basil pesto. This step is key to infusing every bite with that vibrant, garlicky basil flavor that pesto is famous for. Season the chicken with salt and pepper, then let it marinate for at least 30 minutes to soak up the delicious herbal goodness, making the chicken tender and juicy when cooked.
Step 2: Cook the Chicken
Heat a grill or a pan over medium heat and add the olive oil if using. Cook the marinated chicken for about 5 to 6 minutes on each side, or until the internal temperature hits 165°F, signaling that it’s safely cooked through. This quick cook time ensures the chicken stays moist while developing a lightly crisp exterior that holds all the pesto flavor in.
Step 3: Prepare the Corn & Bean Salsa
While the chicken cooks, whisk together the corn kernels, black beans, diced tomato, and finely chopped red onion in a mixing bowl. Add fresh lime juice and chopped cilantro along with a pinch of salt and pepper to taste. This salsa is lively and refreshing, perfectly complementing the rich pesto chicken with its bright colors and flavors.
How to Serve Pesto Chicken with Corn & Bean Salsa Recipe
Garnishes
Sprinkle some extra fresh cilantro or torn basil leaves on top of the plated chicken to enhance the herbal notes visually and taste-wise. A light drizzle of olive oil or a few shavings of parmesan cheese can add a subtle richness that makes this dish feel extra special.
Side Dishes
This dish pairs beautifully with light sides such as a crisp green salad or simple quinoa to soak up any extra salsa juices. For a heartier option, creamy mashed potatoes or roasted sweet potatoes provide a cozy contrast to the fresh salsa and aromatic chicken.
Creative Ways to Present
Try serving the pesto chicken sliced over a bed of the corn and bean salsa for a rustic, family-style presentation. Alternatively, place chicken on warm tortillas, add the salsa, and fold into wraps for a fun, handheld meal perfect for picnics or casual lunches.
Make Ahead and Storage
Storing Leftovers
You can store any leftover pesto chicken and salsa separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the chicken from becoming soggy and maintains the vibrant texture of the salsa.
Freezing
Freezing is not recommended for the corn and bean salsa as the texture can become watery upon thawing. However, pesto-marinated uncooked chicken can be frozen before cooking for up to 2 months for future quick meals.
Reheating
Reheat the chicken gently in a skillet over low heat to retain its juiciness without drying out. Serve with fresh, cold corn and bean salsa, as warming the salsa will diminish its bright, crisp character.
FAQs
Can I use chicken thighs instead of breasts in this Pesto Chicken with Corn & Bean Salsa Recipe?
Absolutely! Chicken thighs are a great choice as they tend to stay juicier and more flavorful, especially when marinated in pesto. Just adjust cooking time as needed to ensure they’re cooked through.
Is it better to use homemade or store-bought pesto?
Either works wonderfully here. Homemade pesto offers freshness and the chance to customize flavors, but a high-quality store-bought pesto can save time without compromising taste.
Can I prepare the salsa in advance?
Yes, the salsa can be made a few hours ahead and kept in the fridge. Just give it a good stir before serving to redistribute the flavors and juices.
What if I don’t have black beans? Can I substitute something else?
Sure! Kidney beans or chickpeas are excellent alternatives that add similar creaminess and protein as black beans.
Is this recipe suitable for a quick weeknight dinner?
Definitely. With just a 25-minute cook time and simple ingredients, this Pesto Chicken with Corn & Bean Salsa Recipe is perfect for a speedy yet impressive meal.
Final Thoughts
This Pesto Chicken with Corn & Bean Salsa Recipe is one of those delicious discoveries that never fails to impress with its bright flavors and ease of preparation. Whether you’re cooking for yourself or friends, it offers a perfect marriage of herbaceous chicken with a refreshing salsa that will keep you coming back for more. Give it a try soon—you might just have a new favorite on your hands!
Print
Pesto Chicken with Corn & Bean Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A quick and flavorful Pesto Chicken paired with a fresh, zesty Corn & Bean Salsa, perfect for a healthy and satisfying meal in just 25 minutes.
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 both sides with salt and pepper. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Cook the Chicken: Heat a grill or skillet over medium heat. Optionally, add 1 tablespoon of olive oil if pan-searing. Cook the chicken for 5–6 minutes on each side, or until the internal temperature reaches 165°F (75°C) indicating it’s fully cooked.
- Prepare the Salsa: In a bowl, combine corn kernels, rinsed black beans, diced tomato, finely chopped red onion, lime juice, and chopped fresh cilantro. Mix well and season with salt and pepper to taste.
Notes
- For best flavor, use fresh basil pesto or a high-quality store-bought version.
- You can grill the chicken outside or pan-sear it indoors depending on your preference.
- The salsa is versatile and can be made ahead of time; just keep refrigerated until ready to serve.
- Use frozen corn if fresh or canned is unavailable—just thaw or drain before mixing.
- Adjust lime juice and salt in the salsa according to your taste preference.
