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
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. 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.
