Description
A vibrant, healthy recipe featuring grilled pesto-marinated chicken served with a zesty corn and black bean salsa. Quick, flavorful, and perfect for summer dinners or weekly meal prep.
Ingredients
For the Pesto Chicken
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2 boneless skinless chicken breasts or thighs
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½ cup basil pesto (homemade or store-bought)
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1 tbsp olive oil (optional)
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Salt and pepper to taste
For the Corn & Bean Salsa
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1 cup corn kernels (grilled, canned, or frozen)
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1 cup black beans, rinsed and drained
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1 medium tomato, diced
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½ red onion, finely chopped
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Juice of 1 lime
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2 tbsp fresh cilantro, chopped
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Salt and pepper to taste
Instructions
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Marinate the Chicken
Coat chicken in pesto, season with salt and pepper, and marinate for at least 30 minutes. -
Cook the Chicken
Grill or pan-sear over medium heat for 5–6 minutes per side or until internal temp reaches 165°F. -
Prepare the Salsa
Mix all salsa ingredients in a bowl. Adjust seasoning with lime, salt, and cilantro.
Assemble
Slice chicken, plate over salsa, and drizzle with extra pesto or lime juice.
Notes
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For more flavor, use grilled corn and let chicken marinate overnight.
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Add avocado or diced jalapeños for a creamy or spicy kick.
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Store chicken and salsa separately in airtight containers for best freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Pan-Searing
- Cuisine: Fusion (Mediterranean–Tex-Mex)
Nutrition
- Calories: 430 kcal
- Sugar: 3g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 4.5 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 35 g