Delicious pesto chicken bowls with lemon chicken, an avocado & corn salsa, and plenty of pesto! This easy dinner recipe is made with nutritious ingredients and whips together quickly!
CHICKEN PREP: slice the 2 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 pound the halves into even pieces (they don't need to be super thin, just equal thickness throughout). IF marinating, place the chicken in a large plastic bag or similar container and cover with buttermilk. Place in fridge for 30 minutes up to 8 hours. When done marinating, remove from buttermilk and drain then pat dry with paper towels. Lightly sprinkle both sides of chicken with salt.
COOK CHICKEN: Grill/Grill Pan: Preheat the grill to about 400 degrees F (grill pan to medium high heat). Make sure your grill grates (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 completely cooked through (about 4-6 minutes per side depending on heat of the grill and thickness of chicken) Chicken should be at 165 degrees F at its thickest part. Tent with foil and rest for 5-10 minutes. Slice thinly or chop into small pieces.
Skillet: In a shallow bowl, whisk together the flour and lemon pepper seasoning. Heat 1 tablespoon butter and 1 tablespoon oil in a large pan over medium high heat. Dredge the chicken breasts in the flour mixture, turning to coat evenly. Place the chicken in the pan and cook for 5-6 minutes per side or until done (add more olive oil if needed). Remove the chicken from the pan and place on a plate.Tent with foil and rest for 5-10 minutes. Slice thinly or chop into small pieces.
SALSA: In a medium sized bowl, combine the 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, lemon juice, and salt + pepper to taste. (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper).
COUSCOUS: Meanwhile, add the chicken stock, veggie stock, or water to a small pot. Add in the butter and bring to a boil. Once boiling, remove from heat. Stir in the 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 on salt and pepper).
Note 1: you can marinate 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 corns 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 degrees F) and rotate every 3-4 minutes or until charred. Remove let cool and then slice off the cob. You can also use this same 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