This Pesto Chicken Recipe makes quick, fresh bowls with juicy lemon chicken, creamy avocado corn salsa, and fluffy couscous.
author’s note
30 Minute Pesto Chicken Bowls!
I kept tweaking this lemon pepper chicken until it was just right. Juicy. Zingy. So much flavor. Once I felt like it was perfect, I had my usual thought with a great protein. “I need to turn it into a bowl.”
I just perfected my white bean salsa and am completely hooked, so I paired it with the chicken. For the base, I tossed warm couscous with pesto and a squeeze of lemon. First bite and I knew I had something special.
I’ve made these bowls at least four times this week. I love how fast they come together and how full and happy I feel after. It tastes fresh and a little fancy, and it’s simple enough for any weeknight. Honestly, this might be my new favorite dinner.
Pesto Chicken Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Basil pesto | Use fresh refrigerated pesto for brighter flavor. Vegan pesto works too. |
| Chicken breasts | Swap thighs or rotisserie. Cook to 165°F for juicy slices. |
| Couscous | Toss pesto into warm grains so it coats evenly. Quinoa or rice also work. |
| Corn | No grill? Char frozen or canned kernels in a hot dry skillet for 3 to 5 minutes. |
| Avocado | No ripe avocado? Use diced cucumber for crunch. |
| Sun-dried tomatoes | Roasted red peppers work. Add a spoon of the jar oil to the salsa. |
| Lemon pepper seasoning | Any citrusy all-purpose blend is fine. Pat chicken dry first. |
Quick Tip
Canned beans are usually drained and rinsed to reduce sodium. The exceptions are chili, ranch beans, and refried beans, which should be used as is.
How To Make Pesto Chicken Recipe (Tips)
- Pound the chicken: Even thickness means even cooking and juicy slices.
- Cook hot and fast: Sear for color, then finish to temp. Rest 5 minutes.
- Char the corn: Heat brings sweetness and smoky depth.
- Use good pesto: Fresher pesto = fresher bowl flavor. Try making your own or grab a fresh refrigerated one like Rana.
Variations
- Vegetarian: Skip chicken. Do pesto couscous with the salsa and a few spoonfuls of extra pesto. Filling and fast.
- Different protein: Boneless thighs, grilled steak, or shrimp.
- Different base: Quinoa or rice if you want a gluten-free pesto chicken recipe.
- Swap the salsa: Try a mango salsa or a tomato-cucumber-olive mix for a Mediterranean spin.
Storage
- Make-ahead: Cook chicken and couscous up to 3 days in advance. Mix salsa right before serving so the avocado stays fresh.
- Store: Refrigerate this pesto chicken recipe in separate containers for 3 days.
- Leftover ideas: Tuck extras into pitas, make a chopped salad, or turn into a quick pesto fried rice.
Similar Chicken Dinners:
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Pesto Chicken with Corn and Bean Salsa
Pesto Chicken Bowls pair zesty lemon chicken with a fresh avocado-corn salsa for a quick, flavorful dinner made with simple, wholesome ingredients!
Ingredients
Chicken (see note 1)
Bean and Corn Salsa
- 1 (15-ounce) can cannellini beans drained and rinsed
- 1 (15-ounce) can fire-roasted corn or 2 ears fresh corn, see note 2
- 1 large avocado pitted, peeled, and chopped
- 2/3 cup sun-dried tomatoes in oil plus 2 teaspoons oil from the jar, julienne cut, see note 3
- 2 tablespoons fresh basil chopped
- 1 large lemon
Bowls
- 2 cups couscous
- 2 cups chicken stock or veggie stock; water also works
- 2 teaspoons butter
- 1 (7-ounce) container basil pesto store-bought or homemade
- 2 large lemons plus wedges for serving if desired
- Fresh basil optional, for topping
Instructions
- Slice the chicken breasts in half horizontally to form 4 chicken cutlets. Cover with plastic wrap and pound (use the bottom of a frying pan or meat mallet) to get the halves into even pieces (not super thin, just equal thickness throughout). If marinating, place the chicken in a large plastic bag or similar container and cover with buttermilk. Refrigerate for 30 minutes up to 8 hours. When done marinating, remove from buttermilk, drain, and pat dry with paper towels. Lightly sprinkle both sides of chicken with salt.
- Grill/Grill Pan: Preheat grill to about 400°F (grill pan to medium-high heat). Make sure your grill grates or ridges of grill pan are clean and greased. To grease, dredge a paper towel in vegetable oil and, holding it with tongs, rub it all over the grate. Evenly sprinkle both sides of the chicken generously with lemon pepper seasoning. Grill the chicken until cooked through (about 4–6 minutes per side, depending on the heat of the grill and thickness of chicken) Chicken should be 165°F at its thickest part. Tent with foil and rest 5–10 minutes. Slice thinly or cut into small pieces.Skillet: In a shallow bowl, whisk together flour and lemon pepper seasoning. Heat the butter and oil in a large pan over medium-high heat. Dredge chicken breasts in the flour mixture, turning to coat evenly. Place chicken in the pan and cook 5–6 minutes per side or until done (add more oil if needed). Remove chicken from the pan, place on a plate, tent with foil, and rest 5–10 minutes. Slice thinly or chop into small pieces.
- Combine drained and rinsed white beans, drained corn (or corn cut from the cob) chopped avocado, julienned sun-dried tomatoes, 2 teaspoons of the oil from the tomatoes, chopped basil, 3 tablespoons lemon juice, and salt and pepper to taste in a medium bowl. (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper.)
- Meanwhile, pour the stock in a small pot. Add the butter and bring to a boil. Once boiling, remove from heat. Stir in couscous and cover the pot with a lid. After about 2–3 minutes, the liquid should be absorbed; fluff with a fork. Stir in 1/3 cup pesto, 2 tablespoons lemon juice, and about 1 teaspoon each of salt and pepper (again to personal preference).
- Fill 4 bowls with even amounts of pesto couscous. Arrange cooked chicken on top and add generous amounts of the salsa to the side. If desired, add a wedge of lemon to each bowl. Spoon the remaining pesto evenly over the bowls. Enjoy immediately.
Recipe Notes
Note 1: You can marinate the chicken in buttermilk or forgo a marinade entirely. Also, the flour and butter will only be used if you’re cooking the chicken in a skillet. If grilling/using a grill pan, the flour and butter are not necessary.
Note 2: To grill corn on the cob, peel back husks and remove silk. Rub vegetable oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated grill (400°F) and rotate every 3–4 minutes or until charred. Remove, let cool, and slice off the cob. You can also use this method for a grill pan.
Note 3: I buy the julienne-cut sun-dried tomatoes to save some chopping time, and they’re perfect for the salsa.
Storage: Store leftover chicken, pesto, and salsa separately in airtight containers in the fridge. Reheat the chicken and serve with the cold salsa for the best flavor.
Nutrition
Serving: 1serving | Calories: 786kcal | Carbohydrates: 92g | Protein: 49g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 467mg | Potassium: 1463mg | Fiber: 10g | Sugar: 6g | Vitamin A: 591IU | Vitamin C: 40mg | Calcium: 132mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I have 2 questions; can I qlsoncook it in the oven? And can I exclude the Cuscuses as idk if I ca. Find it?
Yes, you can leave out the couscous. I haven’t tested this recipe baked, but if you follow the instructions from my baked chicken recipe, it should turn out great.
this dish is a new family favourite, for sure. The chicken was so tender and flavourful, and the combination of everything went together perfectly.
I’m so thrilled to hear this! Thanks Tonya!
I’m wondering if I could simply use a Blackening seasoning instead of lemon pepper on the chicken (?)
I haven’t tried it, but sounds like it would be good!
De-li-cious! Full of flavors. Definitely recommend.
So thrilled to hear this! Thanks so much Irene! 🙂