Description
Pesto Chicken with Corn and Bean Salsa is a vibrant, flavorful dish that brings the essence of summer to your table. Juicy chicken, marinated in aromatic pesto, pairs beautifully with a refreshing corn and bean salsa bursting with color. Perfect for weeknight dinners or weekend gatherings, this dish is not only easy to make but also visually stunning, guaranteed to impress family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup basil pesto (store-bought or homemade)
- 1 cup fresh corn (or 1 cup frozen corn)
- 1 can (15 oz) black beans, rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- Juice of 2 limes
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat grill or oven to 400°F (200°C).
- Season chicken breasts with salt and pepper; coat generously with pesto.
- Grill or bake chicken for 25–30 minutes until it reaches an internal temperature of 165°F (75°C).
- While the chicken cooks, prepare the salsa by combining corn, black beans, cherry tomatoes, and red onion in a bowl.
- Drizzle lime juice and olive oil over the salsa; mix gently.
- Once cooked, let the chicken cool slightly before slicing. Serve with the corn and bean salsa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with salsa (about 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 70mg