Pesto Chicken with Corn & Bean Salsa

Pesto Chicken with Corn & Bean Salsa is a vibrant, wholesome, and flavor-packed dish that perfectly balances creamy, herby pesto with the freshness of corn, beans, and juicy grilled chicken. The combination of tender chicken breast coated in aromatic basil pesto and a colorful salsa made from sweet corn, black beans, cherry tomatoes, and lime brings a beautiful mix of textures and flavors to your plate.

This dish embodies everything you want in a healthy meal — it’s light yet satisfying, visually stunning, and filled with nutrients. Perfect for summer dinners, weeknight meals, or even meal prepping for busy days!

Why I Love This Recipe

I absolutely love this recipe because it’s the definition of fresh meets flavorful. The basil pesto infuses the chicken with rich, garlicky goodness, while the corn and bean salsa adds a tangy, slightly sweet crunch that makes every bite exciting.
It’s also incredibly versatile — you can serve it hot or cold, over rice, in a wrap, or even as a salad bowl.

Plus, it’s a complete protein-packed meal that’s as nourishing as it is delicious. The best part? It’s quick to make but looks (and tastes) like something straight out of a gourmet café!

Why It’s a Must-Try Dish

• Quick & Easy: Ready in under 30 minutes.
• Healthy & Balanced: High in protein, fiber, and healthy fats.
• Vibrant & Fresh: A burst of color and flavor in every bite.
• Perfect for Meal Prep: Stores beautifully and reheats well.
• Crowd-Pleaser: Loved by adults and kids alike!

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: Approx. 380 calories per serving

Cuisine: Fusion (Italian & Mexican-inspired)

Course: Main Course / Dinner

Ingredients

For the Pesto Chicken:

• 4 boneless, skinless chicken breasts
• 3 tablespoons basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for extra freshness)

For the Corn & Bean Salsa:

• 1 cup cooked or canned corn kernels (drained if canned)
• 1 cup canned black beans (rinsed and drained)
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 jalapeño, deseeded and finely chopped (optional)
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

Simple Cooking Directions

1. Marinate the chicken with pesto, olive oil, garlic powder, salt, and pepper for 10 minutes.
2. Grill or pan-sear the chicken until golden brown and fully cooked.
3. Mix the salsa ingredients together in a bowl and let it sit for 5–10 minutes to develop flavor.
4. Serve the grilled pesto chicken topped with fresh corn & bean salsa.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels.
2. In a bowl, combine pesto, olive oil, garlic powder, salt, and pepper.
3. Add chicken and coat evenly. Let marinate for at least 10 minutes (or refrigerate up to 2 hours for deeper flavor).

Step 2: Cook the Chicken

1. Heat a grill pan or skillet over medium heat.
2. Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
3. Squeeze a little lemon juice on top (optional).
4. Let it rest for 5 minutes before slicing.

Step 3: Make the Corn & Bean Salsa

1. In a large mixing bowl, combine corn, black beans, tomatoes, onion, jalapeño, and cilantro.
2. Add lime juice, olive oil, salt, and pepper.
3. Toss everything gently until evenly mixed.

Step 4: Assemble and Serve

1. Place a piece of pesto chicken on each plate.
2. Spoon generous amounts of corn & bean salsa over or beside the chicken.
3. Garnish with extra cilantro or a drizzle of pesto if desired.

How to Serve

• Serve hot with rice, quinoa, or couscous.
• For a lighter meal, serve over a bed of greens for a hearty salad.
• Pair with garlic bread or grilled vegetables for a wholesome dinner.
• Can also be sliced and used in wraps or tacos!

Additional Recipe Tips

• Use fresh corn on the cob (grilled and cut off) for extra smoky sweetness.
• If using store-bought pesto, choose one with real Parmesan and olive oil for better flavor.
• For juicier chicken, marinate overnight.
• Want it spicy? Add crushed red pepper flakes or extra jalapeño to the salsa.
• Double the salsa — it’s amazing on tortilla chips too!

Variations

• Creamy Pesto Chicken: Add a splash of cream to the pesto for a rich sauce.
• Pesto Chicken Bowl: Serve with brown rice, avocado, and salsa for a power bowl.
• Vegetarian Option: Substitute chicken with grilled tofu or halloumi.
• Mediterranean Twist: Add feta cheese and olives to the salsa.
• Tropical Fusion: Mix in diced mango or pineapple to the salsa for sweetness.

Freezing and Storage

• Storage: Store leftover chicken and salsa separately in airtight containers in the refrigerator for up to 3 days.
• Freezing: You can freeze cooked pesto chicken (without salsa) for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat the chicken in a skillet over low heat or in the microwave. Salsa should be served fresh or chilled.

Special Equipment Needed

• Grill pan or non-stick skillet
• Mixing bowls
• Tongs or spatula
• Cutting board and knife

Conclusion

Pesto Chicken with Corn & Bean Salsa is a celebration of bright, wholesome ingredients that come together in a symphony of taste and texture. It’s easy enough for a weeknight yet impressive enough for guests. Whether you’re eating clean, meal prepping, or just craving something flavorful and fresh — this dish will never disappoint.
It’s a must-try recipe that reminds you how delicious healthy food can truly be.