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Pesto Chicken Bowls

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
A vibrant and flavorful dish combining grilled chicken, fresh salsa, and pesto-infused couscous for a satisfying meal.

Ingredients

Protein

  • 1 1/4 lb boneless, skinless chicken breasts (or thighs)
  • 1 tbsp lemon pepper seasoning
  • 1 tbsp olive oil

Optional Marinade

  • 1 cup buttermilk (for quick marinade)

Optional Skillet Ingredients

  • 1/4 cup all-purpose flour
  • 1 tbsp unsalted butter

Canned Goods

  • 15 oz cannellini beans, drained and rinsed
  • 15 oz fire-roasted corn, drained (or 2 ears fresh corn)

Produce

  • 1 large avocado, diced
  • 2 tsp oil from sun-dried tomato jar
  • 2/3 cup sun-dried tomatoes in oil, julienned
  • 2 tbsp fresh basil, chopped (plus more for topping)
  • 3 large lemons (plus wedges for serving)

Grains

  • 2 cups couscous
  • 2 cups chicken stock (or veggie stock / water)
  • 2 tsp butter (for couscous)
  • 1 7 oz container basil pesto

Instructions 

  • Slice chicken into cutlets, marinate if desired, then season with lemon pepper.
  • Grill or sear chicken until cooked through, then rest and slice.
  • Mix beans, corn, avocado, sun-dried tomatoes, basil, lemon juice, salt, and pepper to make salsa.
  • Cook couscous in stock with butter, then fluff and stir in pesto, lemon juice, salt, and pepper.
  • Assemble bowls with pesto couscous, sliced chicken, salsa, and extra pesto. Serve with lemon wedges and basil.

Notes

For extra flavor, marinate chicken in buttermilk before cooking.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, couscous, Pesto