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Pesto Chicken Recipe

A bright, easy pesto chicken bowl with couscous and a bean-corn-avocado salsa.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • salt and pepper to taste
  • 1.25 pounds boneless skinless chicken breasts or thighs sliced in half horizontally to make 4 cutlets
  • 1 cup buttermilk optional, for marinade
  • 1/4 cup all-purpose flour optional, for skillet cooking
  • 1 tablespoon lemon pepper seasoning
  • 1 tablespoon unsalted butter optional, for skillet cooking
  • 1 tablespoon vegetable oil optional, for skillet or to grease grill
  • 15 ounce cannellini beans 1 can, drained and rinsed
  • 15 ounce fire-roasted corn 1 can drained, or about 2 ears fresh corn cut from the cob
  • 1 large avocado pitted, peeled, and chopped
  • 2/3 cup sun-dried tomatoes in oil julienne-cut, plus 2 teaspoons oil from the jar
  • 2 tablespoons fresh basil chopped
  • 1 large lemon zest and juice as needed
  • 2 cups couscous
  • 2 cups chicken stock or vegetable stock or water
  • 2 teaspoons butter
  • 7 ounce basil pesto store-bought or homemade (about 1 container)
  • 2 large lemons plus wedges for serving if desired
  • fresh basil optional, for topping

Instructions

  • Slice each chicken breast horizontally to make 4 cutlets and cover with plastic wrap; pound gently to even thickness.
  • If marinating, place cutlets in buttermilk in a bag or container and refrigerate 30 minutes to 8 hours; when done, drain and pat dry, then lightly season both sides with salt.
  • To grill: preheat grill or grill pan to about 400°F (medium-high). Grease grates with a paper towel dipped in oil. Sprinkle both sides of chicken with lemon pepper and grill 4–6 minutes per side, until internal temperature reaches 165°F; tent and rest 5–10 minutes, then slice.
  • To cook in a skillet: whisk flour and lemon pepper in a shallow bowl. Heat butter and oil in a large pan over medium-high heat. Dredge cutlets in the flour mixture and cook 5–6 minutes per side until cooked through; tent and rest 5–10 minutes, then slice or chop.
  • Make the salsa: in a bowl combine drained cannellini beans, drained corn (or corn cut from the cob), chopped avocado, julienned sun-dried tomatoes and 2 teaspoons oil from the jar, chopped basil, 3 tablespoons lemon juice, and salt and pepper to taste; toss to combine.
  • Cook the couscous: bring chicken stock and 2 teaspoons butter to a boil in a small pot, remove from heat, stir in couscous, cover, and let sit 2–3 minutes until absorbed; fluff with a fork.
  • Stir 1/3 cup pesto, 2 tablespoons lemon juice, and about 1 teaspoon each salt and pepper into the couscous; taste and adjust seasoning.
  • Assemble bowls: divide the pesto couscous among 4 bowls, top with sliced chicken, and spoon generous amounts of the bean-corn-avocado salsa to the side. Drizzle remaining pesto over the bowls and serve with lemon wedges and fresh basil if desired.

Equipment

  • grill or grill pan or skillet
  • Small pot
  • Mixing Bowl
  • Tongs
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • You can marinate the chicken in buttermilk or skip the marinade.
  • Use the flour and butter only if cooking chicken in a skillet.
  • To grill corn, oil and lightly season the ears, then char on a hot grill and slice off the cob.
  • Julienne sun-dried tomatoes save chopping time and work well in the salsa.
  • Adjust salt and lemon juice to taste in both salsa and couscous.