Pesto Chicken with Corn & Bean Salsa
Pesto Chicken with Corn & Bean Salsa is a vibrant, flavor-packed dish that brings the essence of summer right to your table. Tender chicken breasts marinated in rich pesto are perfectly complemented by a zesty corn and bean salsa, creating a delightful balance of earthy and sweet flavors. This easy-to-make recipe is perfect for gatherings or a quick weeknight dinner, ensuring you impress family and friends without spending hours in the kitchen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup fresh pesto sauce (store-bought or homemade)
- 1 cup fresh corn (or 1 cup frozen corn, thawed)
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 medium red onion, finely diced
- Juice of 2 limes
Instructions
- Preheat oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper; coat generously with pesto. Let marinate while preparing salsa.
- In a bowl, combine corn, black beans, red onion, and lime juice; mix gently.
- Place chicken in prepared baking dish; bake for 20-25 minutes until internal temperature reaches at least 165°F (74°C).
- Allow chicken to rest briefly before slicing. Serve alongside corn and bean salsa.
Nutrition
- Serving Size: 1 chicken breast with salsa (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 85mg
Keywords: - Marinate the chicken for at least 30 minutes for enhanced flavor absorption. - For variation, swap chicken for shrimp or tofu. - Add diced avocado or jalapeños to the salsa for an extra flavor boost.