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If you're looking to elevate your weeknight dinners or impress guests at your next gathering, Pesto Chicken with Corn & Bean Salsa is a recipe that promises both flavor and visual appeal. This dish combines succulent chicken marinated in aromatic pesto with a vibrant corn and bean salsa, creating a colorful plate that is as delicious as it is nutritious. The fresh ingredients not only enhance the taste but also contribute to a wholesome meal that is perfect for any occasion.

Pesto Chicken with Corn & Bean Salsa

Elevate your weeknight dinners or impress guests with this vibrant Pesto Chicken with Corn & Bean Salsa. This recipe features succulent chicken marinated in aromatic pesto, paired with a colorful, nutritious salsa that celebrates fresh ingredients. Perfect for any occasion, it captures the essence of summer flavors year-round. Discover tips for cooking chicken to perfection, making fresh pesto, and preparing the delicious salsa, ensuring a flavorful meal that's both nutritious and visually appealing. Enjoy a guilt-free indulgence that supports your health goals!
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Ingredients
  

For the Pesto Chicken:

4 boneless, skinless chicken breasts

1 cup fresh basil leaves

1/3 cup pine nuts (toasted)

2 cloves garlic

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

Salt and pepper to taste

Juice of 1 lemon

For the Corn & Bean Salsa:

1 cup corn kernels (fresh, frozen, or canned)

1 cup canned black beans, rinsed and drained

1 small red onion, finely diced

1 red bell pepper, diced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

Salt and pepper to taste

Instructions
 

Prepare the Pesto:

    - In a food processor, combine basil leaves, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.

      - With the processor running, gradually drizzle in the olive oil until the mixture is smooth. Season with salt, pepper, and lemon juice. Set aside.

        Marinate the Chicken:

          - Place the chicken breasts in a large ziplock bag or bowl. Pour the prepared pesto over the chicken, ensuring all pieces are well-coated. Marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

            Make the Corn & Bean Salsa:

              - In a mixing bowl, combine the corn, black beans, red onion, red bell pepper, and cilantro.

                - Squeeze lime juice over the salsa, and season with salt and pepper. Mix well and set aside.

                  Cook the Chicken:

                    - Preheat the grill or a skillet over medium-high heat. Remove chicken from the marinade, allowing excess pesto to drip off.

                      - Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and slightly charred.

                        Serve:

                          - Plate the grilled pesto chicken and top with a generous portion of the corn and bean salsa. Optionally, garnish with additional cilantro and lime wedges.

                            Enjoy!

                              - Pair with a side of your choice, such as rice or a light salad, and relish this deliciously fresh and vibrant dish.

                                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings