• 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

• 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

• 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

• Prepare the chicken breasts by slicing them horizontally to create 4 thinner cutlets. Place the cutlets between sheets of plastic wrap and pound them gently with a meat mallet or the bottom of a frying pan until they reach an even thickness (not super thin, just uniform). If you choose to marinate, place the chicken in a large plastic bag or container and cover completely with buttermilk. Refrigerate for at least 30 minutes, or up to 8 hours for maximum tenderness. Once marinated, remove the chicken from the buttermilk, drain any excess, and pat dry thoroughly with paper towels. Lightly sprinkle both sides of the chicken with salt.
• Grill or Grill Pan Method: Preheat your grill to approximately 400°F, or a grill pan to medium-high heat. Ensure your grill grates or grill pan ridges are clean and lightly greased. To grease, simply dip a folded paper towel in vegetable oil, hold it with tongs, and carefully rub it over the hot grates. Evenly sprinkle both sides of the chicken generously with lemon pepper seasoning. Grill the chicken for about 4–6 minutes per side, or until it is cooked through and reaches an internal temperature of 165°F at its thickest part. The exact cooking time will vary based on grill heat and chicken thickness. Once cooked, transfer the chicken to a plate, tent it loosely with foil, and let it rest for 5–10 minutes before slicing thinly or dicing into small pieces.
  
  Skillet Method: In a shallow bowl, whisk together the flour and lemon pepper seasoning. Heat the butter and olive oil in a large pan or skillet over medium-high heat. Dredge each chicken breast in the flour mixture, turning to coat evenly, and shaking off any excess. Place the coated chicken in the hot pan and cook for 5–6 minutes per side, or until golden brown and cooked through (add more oil if needed to prevent sticking). Remove the chicken from the pan, place it on a plate, tent with foil, and allow it to rest for 5–10 minutes. Afterwards, slice thinly or chop into small pieces.
• Prepare the vibrant Bean and Corn Salsa: In a medium bowl, combine the drained and rinsed cannellini beans, drained corn (or fresh corn kernels cut from the cob and optionally charred), chopped avocado, julienned sun-dried tomatoes (along with 2 teaspoons of the oil from the jar), chopped fresh basil, and 3 tablespoons of fresh lemon juice. Season generously with salt and pepper to taste (I typically add about 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir gently to combine all ingredients without mashing the avocado too much.
• Concurrently, prepare the Pesto Couscous. Pour the chicken or vegetable stock into a small pot. Add the butter and bring the liquid to a rolling boil over medium-high heat. Once boiling, immediately remove the pot from the heat. Stir in the dry couscous, ensuring it is fully submerged, and then cover the pot tightly with a lid. Allow it to sit undisturbed for about 2–3 minutes; the liquid should be completely absorbed, and the couscous will be tender. Fluff the couscous gently with a fork. Stir in 1/3 cup of basil pesto and 2 tablespoons of fresh lemon juice. Season with about 1 teaspoon each of salt and pepper, adjusting to your personal preference.
• To assemble your Pesto Chicken Bowls, divide the pesto couscous evenly among four serving bowls. Arrange the thinly sliced or chopped cooked chicken on top of the couscous. Add generous amounts of the fresh avocado corn salsa to the side of each bowl. If desired, garnish each bowl with a fresh lemon wedge for an extra burst of citrus. Spoon the remaining pesto evenly over the chicken and couscous in all bowls. Serve and enjoy immediately while all components are at their optimal temperature and freshness.

Note 2: Grilling Corn on the Cob: To grill fresh corn on the cob, first peel back the husks and remove all the silk. Rub a light layer of vegetable oil over all sides of each ear of corn, then sprinkle lightly with salt and pepper. Place the prepared corn directly on a preheated grill (around 400°F). Rotate the corn every 3–4 minutes, cooking until the kernels are tender and slightly charred in spots. Remove from the grill, let cool slightly, then carefully slice the kernels off the cob. This method can also be used effectively with a grill pan for indoor grilling.

Note 3: Sun-Dried Tomatoes for Convenience: To save valuable prep time and ensure uniform pieces in your salsa, I highly recommend buying julienne-cut sun-dried tomatoes in oil. Their size and texture are perfect for blending seamlessly into the salsa mixture.

Storage Best Practices: For optimal freshness and flavor, store any leftover chicken, pesto, and salsa separately in individual airtight containers in the refrigerator. When reheating, gently warm the chicken (if desired) and serve it with the cold salsa. This maintains the crisp, fresh texture of the salsa and prevents the avocado from becoming mushy, ensuring the best eating experience for your leftovers.

Nutrition Information

Nutrition information is automatically calculated and should be used as an approximation.