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Pesto Chicken with Corn and Bean Salsa Recipe

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4.1 from 84 reviews

A vibrant and flavorful Pesto Chicken with Corn and Bean Salsa dish featuring tender grilled or skillet-cooked chicken cutlets served alongside a zesty white bean and corn salsa and fluffy pesto-infused couscous. Perfect for a quick and satisfying meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1-1/4 pounds boneless, skinless chicken breasts or thighs
  • Salt and pepper, to taste
  • 1 cup buttermilk (optional, for marinade)
  • 1 tablespoon lemon pepper seasoning
  • 1/4 cup flour (optional, for skillet cooking)
  • 1 tablespoon unsalted butter (optional, for skillet cooking)
  • 1 tablespoon olive oil or vegetable oil (optional, for skillet cooking and greasing grill)

Salsa

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can fire-roasted corn, drained (or 2 ears fresh corn, cut from cob)
  • 1 large avocado, pitted, peeled, and chopped
  • 2/3 cup sun-dried tomatoes in oil, julienne cut
  • 2 teaspoons oil from the sun-dried tomato jar
  • 2 tablespoons fresh basil, chopped
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • Salt and pepper, to taste

Couscous

  • 2 cups couscous
  • 2 cups chicken stock (or vegetable stock or water)
  • 2 teaspoons butter
  • 1/3 cup basil pesto (store-bought or homemade)
  • 2 tablespoons fresh lemon juice
  • Salt and pepper, about 1 teaspoon each or to taste

To Serve

  • Wedges of lemon (optional)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Prepare Chicken: Slice the chicken breasts horizontally into 4 cutlets. Cover with plastic wrap and pound lightly to even thickness. If marinating, place chicken in buttermilk and refrigerate for 30 minutes to 8 hours. Remove, drain, and pat dry. Lightly season both sides with salt.
  2. Cook Chicken: For grilling, preheat grill to 400°F and grease grates. Season chicken with lemon pepper seasoning on both sides. Grill 4–6 minutes per side until internal temperature reaches 165°F. Tent with foil and rest 5–10 minutes, then slice thinly. For stovetop skillet, whisk flour and lemon pepper seasoning. Heat butter and oil over medium-high heat. Dredge chicken in flour mixture and cook 5–6 minutes per side until cooked through. Rest and slice as above.
  3. Make Salsa: In a bowl, combine drained beans, corn, chopped avocado, julienned sun-dried tomatoes, 2 teaspoons oil from the tomatoes, chopped basil, 3 tablespoons lemon juice, salt (about 1/2 teaspoon), and pepper (about 1/4 teaspoon). Mix gently.
  4. Prepare Couscous: Bring stock and butter to boil in a small pot. Remove from heat and stir in couscous. Cover and let absorb 2–3 minutes. Fluff with a fork, then stir in pesto, lemon juice, salt, and pepper to taste.
  5. Assemble: Divide couscous into 4 bowls. Top with cooked chicken and spoon the corn and bean salsa alongside. Add lemon wedges and drizzle remaining pesto over the top. Garnish with fresh basil if desired. Serve immediately.

Notes

  • Marinating the chicken in buttermilk is optional but helps tenderize and add moisture.
  • If using fresh corn, grill or boil before cutting kernels off the cob.
  • Use the oil from the sun-dried tomatoes for extra flavor in the salsa.
  • Resting the chicken after cooking helps retain juices and improves texture.
  • The pesto can be homemade or store-bought based on convenience.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/pesto-chicken-with-corn-and-bean-salsa-recipe/