Learn how to make delicious Fresh Basil Pesto Chicken with Corn & Bean Salsa. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts (or walnuts as a substitute)
2 cloves garlic, peeled
1/2 cup extra-virgin olive oil
Salt and pepper to taste
1 cup corn kernels (fresh or frozen)
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1 lime, juiced
1/4 cup chopped cilantro
Instructions
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides.
In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until everything is finely chopped.
With the processor running, slowly add the olive oil until the mixture is smooth. Taste and adjust seasoning if needed.
Spread the basil pesto evenly over the chicken breasts and place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.
Meanwhile, prepare the corn and bean salsa by combining corn, black beans, red bell pepper, red onion, lime juice, and cilantro in a bowl. Mix well and season with salt and pepper to taste.
Once the chicken is done, let it rest for a few minutes before slicing.
Serve the chicken with a generous scoop of corn and bean salsa on the side. Enjoy this dish with the warmth and love of a family meal!
