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
Scale
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.
