Save This vibrant Pesto Chicken and Corn Salsa Bowl recipe is the bright feel-good meal I crave on busy nights. Tender pesto-marinated chicken is paired with a zesty crunchy corn salsa and fluffy grains for something that tastes like summer and comes together with minimal fuss. It is hearty healthy and perfect for weeknight dinners or meal prep.
Everyone in my family quickly claimed this as a favorite after I made it on a whim with leftover corn. Now it is one of our all-time weeknight winners.
Ingredients
- Boneless skinless chicken breasts: Essential for lean protein and soak up pesto beautifully Choose fresh organic if possible for best flavor
- Basil pesto: Delivers rich herby flavor both store-bought and homemade work but fresh basil makes a difference Look for refrigerated brands with real ingredients or make your own
- Olive oil: Helps the chicken caramelize and keeps it moist Choose extra virgin for the brightest taste
- Salt and black pepper: Simple seasoning to bring all the flavors to life Use fresh cracked black pepper for extra fragrance
- Fresh or frozen corn kernels: Adds juicy sweetness and crunch Fresh summer corn is unbeatable but frozen makes this year-round
- Red bell pepper: Provides crisp texture and sweet flavor Choose firm glossy peppers without soft spots
- Red onion: For sharp brightness dice finely for the best texture
- Jalapeño: Lends gentle heat You control the spice by removing seeds or leaving it out entirely
- Fresh cilantro: Adds a clean herbal note Wash thoroughly and chop just before adding
- Lime juice: The acid cuts the richness of pesto and enlivens the salsa Use fresh squeezed for an unmistakable tang
- Brown rice or quinoa: Forms the nourishing base Choose fluffy cooked grains for maximum satisfaction or use cauliflower rice for a low-carb option
- Avocado: Creamy texture and mellow flavor Choose ripe avocados with slight give when pressed
- Cherry tomatoes: For juicy pops of tartness Slice in half for easy eating Look for deep red unblemished tomatoes
- Feta cheese: Offers a briny creamy finish Use only if dairy is not an issue Creamy goat cheese also works
- Fresh basil leaves: Fragrant garnish to echo the pesto Choose bright green leaves without brown spots
Instructions
- Marinate the Chicken:
- Combine chicken breasts with basil pesto olive oil salt and pepper in a medium bowl Toss until coated evenly and cover Let it absorb flavors for fifteen minutes at room temperature or up to four hours in the refrigerator for deeper taste
- Prepare the Corn Salsa:
- Combine corn diced red bell pepper finely chopped red onion minced jalapeño chopped cilantro freshly squeezed lime juice salt and black pepper in a mixing bowl Stir until everything is evenly mixed and colors look vibrant Set it aside so flavors can meld
- Grill or Sear the Chicken:
- Heat a grill pan or a heavy skillet over medium-high until hot Place marinated chicken onto the pan Let it cook undisturbed for six to seven minutes until golden brown Flip and cook the other side for another six to seven minutes Check that juices run clear and the internal temperature reaches one hundred sixty five degrees Fahrenheit Remove from heat and rest for five minutes so juiciness stays in Slice into even strips for easy eating
- Assemble the Bowls:
- Spoon cooked brown rice or quinoa into each of four bowls Arrange grilled chicken slices on top Add generous scoops of corn salsa Fan out avocado slices and nestle in halved cherry tomatoes Sprinkle feta cheese if using and finish with a few fresh basil leaves for color and aroma
- Serve Immediately:
- Enjoy right away so the chicken stays juicy and the salsa remains crisp Each bite will give you a little of everything
Save This recipe is a staple each summer when corn is sweetest and basil overflows in my backyard It always reminds me of family picnics where everyone gathers around big colorful bowls sharing laughs and second helpings My oldest still asks for extra corn salsa every time
Storage Tips
Store chicken separately from salsa and grains for the best texture Keep in airtight containers in the refrigerator for up to three days Reheat the chicken and grains gently in the microwave or on the stovetop then assemble the bowls fresh with cool salsa and avocado just before serving
Ingredient Substitutions
Switch out the grains for cauliflower rice to lower the carbs Try grilled tofu with vegan pesto for a plant-based twist Rotisserie chicken works perfectly if you need true convenience To make nut-free simply select pesto made without pine nuts or cashews
Serving Suggestions
Pile in extra leafy greens or swap brown rice for a whole grain blend for more earthy flavor Top with toasted sunflower seeds or pepitas for crunch This is also excellent served as a deconstructed salad over a bed of arugula
Save This bowl is ideal for busy weeknights or prepping ahead so you always have something nourishing and colorful ready to go. Each bite tastes like summer in a bowl.
Recipe FAQs
- → Can I substitute the grains?
Yes, use brown rice, quinoa, or cauliflower rice for a low-carb option. Adjust to taste or dietary preference.
- → Is this suitable for gluten-free diets?
Absolutely, ensure the pesto and grains are certified gluten-free and double-check ingredient labels.
- → What protein alternatives work well?
Try grilled tofu for a plant-based option, or use rotisserie chicken for convenience. Both suit the bowl's flavors.
- → How do I know the chicken is done?
Chicken should reach an internal temperature of 165°F and juices should run clear when sliced after resting.
- → Any suggested pairings?
A crisp Sauvignon Blanc or sparkling water with lime complements the fresh, vibrant flavors of the dish.
- → Can I make the salsa ahead?
Yes, prepare corn salsa in advance and store in the fridge for up to 2 days for easy assembly.