Pesto Chicken with Corn & Bean Salsa – Quick Summer Dinner

Hi there, food lover! 👋 Ready for a taste of sunshine on your plate? When summer evenings call for something light, colorful, and full of life, this Pesto Chicken with Corn & Bean Salsa is the perfect answer. 🍋🌽 Tender, juicy chicken coated in fragrant basil pesto pairs beautifully with a refreshing corn and bean salsa bursting with bright flavors — the kind of meal that brings everyone to the table with smiles.

This dish celebrates the simplicity of fresh ingredients and the joy of home-cooked meals shared with loved ones. The balance between the herbaceous pesto and the zesty salsa is nothing short of delightful, creating a wholesome, nourishing plate that feels both rustic and elegant. Whether you serve it for a family dinner outdoors or a casual gathering with friends, this meal will capture the essence of summer — sunshine in every bite! ☀️🍗

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Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 4 tbsp basil pesto (homemade or store-bought)
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Juice of ½ lemon

For the Corn & Bean Salsa

• 1 cup sweet corn kernels (fresh, grilled, or canned)
• 1 cup black beans, drained and rinsed
• ½ red onion, finely chopped
• 1 medium tomato, diced
• 1 small red bell pepper, diced
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Optional Garnishes

• Shaved Parmesan or feta cheese
• Fresh basil leaves
• Lemon wedges

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Step-by-Step Directions

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
2. Coat with Pesto: Rub 1 tablespoon of basil pesto onto each chicken breast, ensuring it’s evenly coated. Let it marinate for 10–15 minutes while you prepare the salsa.
3. Make the Salsa: In a medium bowl, combine corn, black beans, red onion, tomato, and bell pepper. Add olive oil, lime juice, cilantro, and a pinch of salt and pepper. Toss gently until well mixed. Set aside to allow the flavors to blend.
4. Cook the Chicken: Heat olive oil in a large skillet or grill pan over medium heat. Add the pesto-coated chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
5. Add Lemon Finish: Just before removing the chicken from the pan, squeeze half a lemon over the top for a bright, tangy finish.
6. Assemble and Serve: Place each chicken breast on a plate and spoon a generous portion of the corn and bean salsa over the top.
7. Garnish (Optional): Sprinkle with shaved Parmesan or crumble feta cheese over the dish, then add fresh basil leaves for a touch of color and aroma.
8. Enjoy Warm or Chilled: This dish tastes wonderful hot off the grill or served cold as a refreshing summer meal.

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Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 15 minutes
⏳ Total Time: 30 minutes
🍽️ Servings: 4

⚡ Calories per serving: 410
🥩 Protein: 36 g
🥔 Carbohydrates: 18 g
🥗 Fiber: 5 g
💧 Fat: 22 g
🧂 Sodium: 380 mg
🍬 Sugar: 4 g
💚 Cholesterol: 85 mg

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#QuickSummerMeals #HealthyDinner #PestoChicken #FreshAndEasy #TasteOfSummer

Bon appétit and happy cooking! 👩🍳🍽️