Pesto Chicken with Corn and Bean Salsa

Pesto Chicken with chicken, corn and white bean salsa, and pesto on top.

5 from 12 votes

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!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American, Healthy

Keyword: pesto chicken

Servings: large servings

Author: Chelsea Lords

Cost: $18.94

Equipment

Grill or grill pan or regular pan
Small pot

Ingredients

Chicken (see note 1)

Salt and pepper
1-1/4 pounds boneless, skinless chicken breasts or thighs
1 cup buttermilk optional, for marinade
1/4 cup flour optional, for cooking in a pan
1 tablespoon lemon pepper seasoning
1 tablespoon unsalted butter optional, for cooking in a pan
1 tablespoon olive oil optional

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

US - Metric

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.

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