Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup of basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Feel free to substitute ingredients based on what you have on hand. For instance, if you’re out of black beans, kidney beans make a great alternative. Likewise, if cilantro isn’t your favorite, parsley can add a fresh touch without overwhelming the other flavors.
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
- Season the chicken breasts with salt and pepper on both sides. Place them in the prepared baking dish.
- Spread the pesto evenly over the top of each chicken breast, ensuring they are well-coated.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (75°C).
- While the chicken is baking, prepare the corn and bean salsa. In a large bowl, combine the corn, black beans, red bell pepper, red onion, jalapeño, lime juice, and cilantro. Stir well to combine.
- Season the salsa with salt and pepper to taste, adjusting lime juice and cilantro as desired for brightness and flavor.
- Once the chicken is done, let it rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken tender and moist.
- Serve the pesto chicken warm, topped with a generous helping of corn and bean salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International