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Pesto Chicken with Corn and Bean Salsa

A flavorful and colorful dish combining grilled or pan-cooked chicken with a vibrant corn and bean salsa, served over lemon pesto couscous.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 650 kcal

Ingredients
  

Protein

  • 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 pan cooking
  • 1 tablespoon olive oil optional
  • 1 can (15-ounce) cannellini beans drained and rinsed
  • 1 can (15-ounce) fire-roasted corn or 2 ears fresh corn
  • 1 large avocado pitted, peeled, chopped
  • 2/3 cup sun-dried tomatoes in oil plus 2 teaspoons oil from jar, julienne cut
  • 2 tablespoons fresh basil chopped
  • 1 large lemon
  • 2 cups couscous
  • 2 cups chicken stock or veggie stock; water also works
  • 2 teaspoons butter
  • 1 7-ounce basil pesto store-bought or homemade
  • 2 large lemons plus wedges for serving if desired

Optional Toppings

  • Fresh basil for topping

Instructions
 

  • Slice chicken in half, pound to even thickness, marinate in buttermilk if desired, then season with salt.
  • Grill or pan-cook chicken until cooked through, rest, then slice or chop.
  • Mix beans, corn, avocado, sun-dried tomatoes, basil, lemon juice, salt, and pepper to make salsa.
  • Prepare couscous by boiling stock with butter, adding couscous, then fluffing and mixing with pesto, lemon juice, salt, and pepper.
  • Assemble bowls with couscous, topped with chicken, salsa, lemon wedges, and pesto. Garnish with basil if desired. Serve immediately.

Notes

For extra flavor, marinate chicken longer and add fresh basil on top before serving.
Keyword Beans, chicken, corn, Pesto