If you love fresh, vibrant flavors combined with juicy, tender chicken, then you are going to adore this Pesto Chicken with Corn & Bean Salsa Recipe. The bright, herbaceous pesto adds a wonderful punch of basil goodness, while the colorful corn and bean salsa brings a crunchy, zesty contrast that makes every bite exciting. This dish feels like a celebration of summer on a plate—the perfect way to impress friends or simply treat yourself to a wholesome, satisfying meal that’s bursting with personality.
Ingredients You’ll Need
Getting the ingredients right is key to making this dish sing. Each one plays a crucial role, from the creamy pesto that coats the chicken to the fresh, crisp elements in the salsa that balance the rich flavors. The ingredients are straightforward and easy to find, yet when combined, they create a dish full of texture and taste.
- 2 boneless skinless chicken breasts or thighs: Choose thighs for extra juiciness, or breasts for a leaner option.
- ½ cup basil pesto (homemade or store-bought): This is the star flavor, infusing the chicken with herbaceous depth.
- 1 tbsp olive oil (optional): Helps achieve a golden sear if pan-cooking your chicken.
- Salt and pepper to taste: Essential seasoning to enhance every component.
- 1 cup corn kernels (grilled, canned, or frozen): Adds sweetness and crunch to the salsa.
- 1 cup black beans, rinsed and drained: A hearty, earthy element that boosts texture and protein.
- 1 medium tomato, diced: Brings juiciness and vibrant color to the salsa.
- ½ red onion, finely chopped: Offers a sharp bite that balances the sweet corn.
- Juice of 1 lime: Adds bright acidity to awaken the flavors.
- 2 tbsp fresh cilantro, chopped: Provides a fresh herbal note for extra brightness.
How to Make Pesto Chicken with Corn & Bean Salsa Recipe
Step 1: Marinate the Chicken
Start by generously coating your chicken breasts or thighs in the basil pesto. Be sure to season them lightly with some salt and pepper as well. Then let the chicken soak up all that herby goodness by marinating for at least 30 minutes—this step really lets the flavors seep in and ensures every bite is bursting with that classic pesto punch.
Step 2: Cook the Chicken
Next, it’s time to bring your marinated chicken to life. Whether you’re grilling for those delicious char marks or pan-searing in a bit of olive oil, cook the chicken over medium heat for about 5 to 6 minutes on each side. You’re looking for the inside to reach a safe 165°F temperature and for the outside to be beautifully golden and flavorful. The pesto caramelizes slightly, adding a wonderful texture.
Step 3: Prepare the Salsa
While the chicken cooks, whip up the vibrant corn and bean salsa. Combine the corn kernels, rinsed black beans, diced tomato, and finely chopped red onion in a bowl. Squeeze in the fresh lime juice, sprinkle in the chopped cilantro, and season with salt and pepper. Give everything a good toss to meld those bright, fresh tastes together. This salsa is all about balance—sweet, tangy, and herbaceous flavors mingling happily.
How to Serve Pesto Chicken with Corn & Bean Salsa Recipe
Garnishes
To make this dish even more inviting, consider adding a few extra garnishes such as a sprinkle of crumbled feta cheese or some toasted pine nuts for crunch. A few extra basil leaves or a wedge of lime on the side can brighten things up even more. Garnishes not only add flair but elevate the flavor profile with little bursts of texture and freshness.
Side Dishes
This dish pairs beautifully with simple sides that complement its already vibrant flavors. A light green salad with a lemon vinaigrette, some warm crusty bread, or even a fluffy quinoa pilaf makes for a balanced, satisfying meal. The idea is to keep the side dishes fresh and uncomplicated so the pesto chicken and salsa stay front and center.
Creative Ways to Present
For a fun twist, slice the chicken and serve it on a bed of the corn and bean salsa as a colorful open-faced sandwich or on top of crunchy tortilla chips for an easy appetizer. You can also stuff the salsa inside warm pita pockets alongside sliced chicken for a handheld delight. The Pesto Chicken with Corn & Bean Salsa Recipe is versatile enough to inspire your own creative presentations!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooked chicken and salsa separately in airtight containers in the fridge for up to 3 days. Keeping them separate preserves the salsa’s fresh crunch and the chicken’s texture so when you’re ready to eat again, everything tastes just as vibrant as the first time.
Freezing
You can freeze the cooked chicken but avoid freezing the salsa as the texture of the fresh vegetables and beans can become mushy. Wrap the chicken tightly in plastic wrap and place it in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken gently in a skillet over low-medium heat or in the microwave until warmed through. To refresh the salsa, stir well and add a small squeeze of lime before serving to bring back its bright, lively flavor. Avoid overcooking when reheating to keep the chicken juicy.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and saves you time. Just choose a high-quality basil pesto for the best flavor, or make your own if you want it extra fresh.
Is this recipe gluten-free?
Yes, it naturally is! All the ingredients are gluten-free, making this a safe and tasty option for those avoiding gluten.
Can I make the salsa ahead of time?
You can prepare the salsa a few hours in advance and keep it refrigerated. Just give it a quick stir and freshen it up with a bit more lime juice before serving.
What if I don’t have a grill pan?
No worries! A regular skillet or frying pan works just as well. Use a bit of olive oil to prevent sticking and get a nice sear on the chicken.
Can I substitute the chicken with another protein?
Yes, this recipe adapts nicely to fish like salmon or even tofu for a vegetarian spin—you’d just need to adjust cooking times accordingly.
Final Thoughts
This Pesto Chicken with Corn & Bean Salsa Recipe is a vibrant explosion of color and flavor that’s surprisingly easy to prepare. It’s one of those dishes that feels special yet is perfect for any night of the week. Whether you’re serving it for a casual dinner or impressing guests, it’s sure to become a favorite you come back to again and again. Give it a try—you’ll love how fresh and satisfying it is!
Print
Pesto Chicken with Corn & Bean Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (including marination)
- Yield: 2 to 2 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian-American
- Diet: Gluten Free
Description
A flavorful and vibrant dish featuring pesto-marinated chicken paired with a fresh, zesty corn and black bean salsa. This recipe offers a balanced meal perfect for a quick lunch or dinner, combining herby pesto chicken with the crisp and tangy salsa to deliver savory and refreshing flavors.
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. Place the chicken in a dish or resealable bag and marinate for at least 30 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat a grill or pan over medium heat. Optionally, add 1 tablespoon of olive oil to the pan for cooking. Grill or pan-sear 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 medium bowl, combine the corn kernels, rinsed black beans, diced tomato, finely chopped red onion, lime juice, and chopped cilantro. Toss well to mix all ingredients evenly. Adjust seasoning by adding salt, pepper, and additional lime juice if needed.
- Serve: Plate the cooked pesto chicken alongside or topped with the fresh corn and bean salsa for a delicious and colorful meal.
Notes
- Marinating the chicken for longer, up to 2 hours, will deepen the pesto flavor.
- Grilled corn adds extra smoky flavor, but canned or frozen corn works well for convenience.
- For a spicier salsa, add diced jalapeño or a pinch of chili flakes.
- This recipe can easily be doubled to serve more guests.
- Leftover salsa makes a great topping for tacos or salads.
