Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup pesto (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh or frozen corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 jalapeño, seeded and minced (optional for heat)
Feel free to make substitutions as needed—swap out the black beans for kidney beans, or use a different herb in the salsa if cilantro isn’t your thing. Cooking is all about making it your own!
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.
- Place the chicken breasts on the prepared baking sheet. Rub both sides with olive oil, then season with salt and pepper.
- Spoon the pesto over the chicken breasts, spreading it evenly to cover each piece.
- Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). I always use a meat thermometer to ensure perfect doneness.
- While the chicken is baking, prepare the corn and bean salsa. In a large bowl, combine the corn, black beans, cherry tomatoes, red onion, cilantro, lime juice, and jalapeño.
- Toss the salsa ingredients together until well mixed. Let it sit for a few minutes to allow the flavors to meld.
- Once the chicken is done, let it rest for a few minutes before slicing. Serve the chicken topped with generous spoonfuls of the corn and bean salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International