There’s something so comforting about a wholesome bowl that’s fresh, flavorful, and quick to make.

This pesto chicken recipe brings together tender lemon pepper chicken, herby pesto couscous, and a bright bean-and-corn salsa for a meal that’s satisfying yet light.

It’s perfect for weeknights but also pretty enough to serve guests.

Why You’ll Love This Recipe

The chicken is seasoned simply with lemon pepper, giving it fresh citrus flavor.

Pesto couscous makes a herby, fluffy base for the bowl.

The bean-and-corn salsa adds creaminess, crunch, and tang.

It’s customizable and ready in under 40 minutes.

What You’ll Need (Ingredient Highlights)

Chicken breasts or thighs are quick to cook and easy to season.

Lemon pepper seasoning brightens the chicken with zesty flavor.

Cannellini beans and corn create a hearty, colorful salsa.

Avocado and sun-dried tomatoes balance creamy and tangy notes.

Couscous cooks in minutes and absorbs the pesto beautifully.

Pro Tips Before You Start

Pound the chicken evenly so it cooks quickly without drying out.

Let the chicken rest after cooking for juicier slices.

Use sun-dried tomatoes packed in oil for the best flavor.

Add the avocado just before serving to keep it fresh.

How to Make Pesto Chicken

Step 1 – Prep the chicken

Slice chicken breasts into cutlets and pound to even thickness.

Marinate in buttermilk if desired, then pat dry and season with salt.

Step 2 – Cook the chicken

Grill: Sprinkle with lemon pepper seasoning and grill 4–6 minutes per side until 165°F.

Skillet: Dredge in flour and lemon pepper mix, then pan-sear in butter and oil 5–6 minutes per side until golden and cooked through.

Rest before slicing.

Step 3 – Make the salsa

Combine beans, corn, avocado, sun-dried tomatoes with a little oil from the jar, fresh basil, lemon juice, salt, and pepper. Toss gently.

Step 4 – Cook the couscous

Bring stock and butter to a boil.

Stir in couscous, cover, and let absorb for 2–3 minutes.

Fluff with a fork, then stir in pesto, lemon juice, salt, and pepper.

Step 5 – Assemble the bowls

Spoon couscous into bowls, top with sliced chicken, and add a scoop of salsa.

Drizzle extra pesto and finish with lemon wedges and basil if desired.

What to Serve Them With

Pair with a crisp green salad for freshness.

Serve with garlic bread or pita for a complete meal.

Enjoy with a chilled glass of white wine or sparkling water with lemon.

Variations / Substitutions

Swap couscous for quinoa or brown rice.

Use grilled shrimp instead of chicken.

Try chickpeas in place of cannellini beans for more texture.

Storage & Leftovers

Store components separately in the fridge for up to 3 days.

Reheat chicken and couscous gently, then add salsa fresh before serving.

Avoid freezing due to avocado and pesto texture.

FAQs

Can I use store-bought pesto?
Yes, a high-quality store-bought pesto works perfectly.

What if I don’t have couscous?
Quinoa, farro, or rice are great substitutes.

Do I need to marinate the chicken in buttermilk?
It’s optional but makes the chicken extra tender.

Can I make the salsa ahead?
Yes, but add the avocado just before serving.

How do I know the chicken is done?
Use a thermometer—165°F is the safe internal temp.

Can I make this vegetarian?
Yes, skip the chicken and add grilled tofu or extra beans.

Final Thoughts

This pesto chicken bowl is vibrant, balanced, and incredibly easy to prepare.

With juicy chicken, herby couscous, and a refreshing salsa, it’s a recipe you’ll come back to again and again for both busy dinners and casual gatherings.