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If you’re craving a cheerful burst of fresh flavors on your dinner table, this Pesto Chicken with Corn & Bean Salsa Recipe is about to become your new go-to. The juicy, tender chicken breasts slathered in vibrant pesto sauce marry beautifully with a colorful, zesty corn and black bean salsa that adds a delightful crunch and a hint of brightness. This dish feels like summer on a plate, perfect for impressing family or simply treating yourself to something wholesome and exciting.
Ingredients You’ll Need
With just a handful of straightforward, fresh ingredients, this recipe balances rich, savory, and tangy notes perfectly. Each component is carefully chosen to enhance texture and flavor, making this recipe accessible yet impressive.
- 2 boneless, skinless chicken breasts: The lean protein star of the dish that cooks quickly and holds the pesto beautifully.
- 1/4 cup pesto sauce: Bursting with basil, garlic, and pine nut goodness, this adds an irresistible coating of flavor.
- 1 cup corn kernels: Sweet and crisp, adding natural brightness and color to the salsa.
- 1 cup cooked black beans: Creamy and hearty, these provide a satisfying contrast in texture.
- 1/2 cup diced red onion: Offers a sharp, slightly spicy crunch that livens the salsa up.
- 1/2 cup diced bell pepper: Adds pops of color and a mild sweetness that partners well with the other vegetables.
- 1 tablespoon olive oil: For searing the chicken, giving it a golden crust and locking in juiciness.
- 1 tablespoon lime juice: A touch of acidity that balances the richness and ties the salsa ingredients together.
- 1/4 teaspoon salt: Enhances all the ingredients’ natural flavors.
- 1/4 teaspoon black pepper: Adds just the right amount of spice to make the dish lively.
- 1/4 cup fresh cilantro, chopped: The finishing herb that brings aromatic freshness and color.
How to Make Pesto Chicken with Corn & Bean Salsa Recipe
Step 1: Preheat and Prep the Chicken
Start by heating your oven to 375°F (190°C). While it warms up, season both sides of the chicken breasts with salt and black pepper. This simple seasoning is the perfect base for the rich pesto that comes next.
Step 2: Sear the Chicken
Heat the olive oil in a large, oven-safe skillet over medium-high heat. When the oil is shimmering, gently place the chicken breasts into the pan. Sear them for 2 to 3 minutes on each side until they develop a gorgeous golden crust. This step locks in the juices and adds depth to the flavor.
Step 3: Add Pesto and Bake
Remove the skillet from the heat and generously spread the pesto sauce over the top of each chicken breast. Then pop the skillet into the preheated oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This slow cooking melts the pesto flavors into the meat beautifully.
Step 4: Prepare the Corn & Bean Salsa
While the chicken bakes, mix the corn kernels, cooked black beans, diced red onion, and diced bell pepper in a bowl. Stir in the lime juice and fresh cilantro, then season with salt and pepper to your taste. This lively salsa will become the bright complement to the savory chicken.
Step 5: Combine and Serve
Once the chicken is fully cooked, remove it from the oven and let it rest for a couple of minutes. Slice or serve whole, then spoon the refreshing salsa generously over the top. Garnish with some extra cilantro if you like, and dive in!
How to Serve Pesto Chicken with Corn & Bean Salsa Recipe
Garnishes
A sprinkle of freshly chopped cilantro immediately amps up the freshness and adds a pop of green that makes the dish look as vibrant as it tastes. For a touch of creaminess, a dollop of Greek yogurt or a few crumbles of feta can also be heavenly.
Side Dishes
This Pesto Chicken with Corn & Bean Salsa Recipe plays well with simple sides like fluffy quinoa, a light salad, or even some warm, crusty bread to soak up every last bit of salsa and pesto. Roasted sweet potatoes are another fantastic choice for a hearty, comforting meal.
Creative Ways to Present
For a casual gathering, serve this dish family-style with the skillet right at the center. To dress it up, slice the chicken and plate it over a bed of mixed greens or spiralized zucchini noodles, then crown with salsa. Offering lime wedges on the side is a fun extra touch to brighten every bite.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Pesto Chicken with Corn & Bean Salsa Recipe can be stored in an airtight container in the fridge. They will keep their flavor and texture well for up to 3 days, making for easy next-day lunches or dinners.
Freezing
You can freeze the cooked chicken breasts separately from the salsa to preserve the textures. Wrap the chicken tightly in foil or plastic wrap and pop it in a freezer-safe bag. It will freeze well for up to 2 months. Salsa is best freshly made but can be stored in the fridge for a couple of days.
Reheating
For best results, gently reheat the chicken in a skillet or oven to avoid drying it out. Warm the salsa separately and add it fresh on top to keep its crispness and vibrant flavors intact.
FAQs
Can I use store-bought pesto in this recipe?
Absolutely! Store-bought pesto works perfectly if you’re short on time. Choose a high-quality pesto for the best flavor impact.
Is this recipe gluten-free?
Yes, the Pesto Chicken with Corn & Bean Salsa Recipe has no gluten-containing ingredients, making it suitable for a gluten-free diet.
Can I use frozen corn instead of fresh?
Yes, just thaw and drain the frozen corn first to prevent extra moisture from diluting the salsa’s flavors.
How spicy is the salsa?
The salsa has a mild kick from the black pepper and red onion but is generally very approachable. You can always add diced jalapeño if you want to turn up the heat!
Can I grill the chicken instead of searing and baking?
Definitely! Grilling adds a smoky twist and works well. Just be sure to brush the pesto on during the last few minutes to avoid burning the herbs.
Final Thoughts
This Pesto Chicken with Corn & Bean Salsa Recipe is a celebration of fresh, wholesome ingredients that come together effortlessly to create a meal full of flavor, color, and texture. It’s one of those dishes that feels special yet is simple enough for any weeknight. I can’t wait for you to try it and add this bright, tasty favorite to your kitchen repertoire.
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Print
Pesto Chicken with Corn & Bean Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Pesto Chicken with Corn & Bean Salsa recipe combines juicy oven-baked chicken breasts topped with flavorful pesto and a refreshing, zesty salsa made from corn, black beans, red onion, and bell pepper. It’s a healthy, colorful dish that’s easy to prepare and perfect for a weeknight dinner.
Ingredients
Chicken and Pesto
- 2 boneless, skinless chicken breasts
- 1/4 cup pesto sauce
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Corn & Bean Salsa
- 1 cup corn kernels
- 1 cup cooked black beans
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to get it ready for baking the chicken.
- Season Chicken: Place the chicken breasts on a clean surface and season both sides evenly with salt and black pepper.
- Heat Oil: Heat the olive oil in a large oven-safe skillet over medium-high heat until hot.
- Sear Chicken: Carefully add the chicken breasts to the skillet and sear for 2-3 minutes on each side until they turn golden brown.
- Apply Pesto: Remove the skillet from heat and spread the pesto sauce evenly on top of each chicken breast.
- Bake Chicken: Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes until its internal temperature reaches 165°F (74°C).
- Prepare Salsa: While the chicken bakes, combine corn kernels, cooked black beans, diced red onion, diced bell pepper, lime juice, and chopped cilantro in a medium bowl.
- Mix Salsa: Stir all salsa ingredients until they are well blended.
- Season Salsa: Taste the salsa and adjust seasoning with additional lime juice, salt, or pepper as needed.
- Remove Chicken: Once cooked through, take the skillet out of the oven carefully.
- Plate and Serve: Place the pesto chicken breasts on plates and spoon the vibrant corn and bean salsa over the top.
- Garnish and Enjoy: Garnish with extra fresh cilantro if desired and serve immediately.
Notes
- Make sure to use an oven-safe skillet for easy transfer from stovetop to oven.
- For a spicier salsa, add diced jalapeño or a pinch of cayenne pepper.
- Leftover salsa can be refrigerated separately for up to 3 days.
- Use fresh pesto for best flavor, or store-bought pesto is a convenient option.
- Check chicken temperature with a meat thermometer to ensure it is fully cooked.
