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
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 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.
