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
Scale
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.
