Pesto Chicken with Corn & Bean Salsa

This recipe was adapted from Chelsea’s Messy Apron.

Note: this recipe requires time for marinating (30 min up to 8 hours).

Prep time: 20 minutes (+ marinating time) Cook Time: 10 minutes Total Time: 30 minutes

Ingredients:

• Chicken
  • 1 package chicken breasts
  • Salt
  • 1 cup buttermilk
  • 1 Tbsp lemon pepper seasoning
  • 1 Tbsp olive oil
• Bean and Corn Salsa
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 bag frozen sweet corn
  • 1-2 large avocado, pitted, pealed, and chopped
  • 2/3 cup cup sun dried tomatoes packed in oil + 1 Tbsp oil from the jar, julienne cut
  • 2 Tbsp fresh basil, chopped
  • 1 large lemon (3 Tbsp juice)
• Bowls
  • 2 cups couscous
  • 2 cups chicken or veggie stock
  • 1 container (7 oz) canned basil pesto
  • 2 Tbsp lemon juice (from concentrate or another lemon)

Directions:

• Chicken Prep:
  • Place a sheet of saran wrap over chicken breasts and use meat tenderizer to pound them to about 1/2 in thickness.
  • Place the chicken in a gallon-sized bag and add buttermilk to marinate.
  • Place in fridge for 30 minutes up to 8 hours.
  • When done marinating, remove from buttermilk, pat dry, and lightly sprinkle both sides with salt and lemon pepper seasoning.
  • Heat cast iron skillet over medium high heat. Add oil, and cook chicken breasts until internal temperature reaches 165 degrees. (Tip: Let the cast iron pan heat up first before adding oil so the oil doesn’t soak into the pan and it will splatter less while cooking. Don’t constantly flip the chicken, let it get a good sear on each side.) Finish with a bit more lemon pepper seasoning.
  • Rest the chicken on a cutting board 5-10 minutes before cutting so it can reabsorb its juices.
  • Slice chicken after it has rested.
• Bean and Corn Salsa
  • In a medium sized bowl, combine the drained and rinsed beans, avocado, sun-dried tomatoes, oil from the tomatoes, chopped basil, juice from the lemon, and salt and pepper to taste.
  • For the corn: Add 1.5 Tbsp butter to cast iron skillet and roast corn. It will absorb the flavors from the chicken and give it a better texture. Add roasted corn to the salsa.
• Couscous
  • Cook the couscous according to package directions.
  • When done, fluff, and mix in the pesto and additional lemon juice.
• To build:
  • Layer bowls with couscous, salsa, chicken with additional basil or lemon wedge if you wish.