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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 featuring grilled chicken, fresh salsa, and pesto-infused couscous, perfect for a satisfying meal.

Ingredients

Protein

  • 1 1/4 lb boneless, skinless chicken breasts (or thighs)
  • Salt and black pepper Salt and black pepper (to taste)
  • 1 tbsp lemon pepper seasoning
  • 1 tbsp olive oil
  • Optional buttermilk (for marinade)
  • 1/4 cup all-purpose flour (optional for skillet method)
  • 1 tbsp unsalted butter (optional for skillet method)
  • 1 (15 oz) can cannellini beans (drained and rinsed)
  • 1 (15 oz) can fire-roasted corn (drained (or 2 ears fresh corn))
  • 1 large avocado (diced)
  • 2/3 cup sun-dried tomatoes in oil (julienned + 2 tsp oil from jar)
  • 2 tbsp fresh basil (chopped (plus more for topping))
  • 3 large lemons (plus wedges for serving)
  • 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, season, and grill or sear until cooked through. Rest and slice.
  • Mix beans, corn, avocado, sun-dried tomatoes, basil, lemon juice, salt, and pepper to make salsa.
  • Cook couscous: boil stock with butter, remove from heat, stir in couscous, cover 2-3 minutes, then fluff.
  • Stir pesto, lemon juice, salt, and pepper into couscous. Assemble bowls with pesto couscous, 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, healthy, Pesto