These Lemon Pesto Chicken & Couscous Bowls are a masterclass in texture and flavor balance. Between the warm, herb-heavy pesto couscous, the crispy lemon-pepper chicken, and the refreshing bean and corn salsa, every bite offers something new.
By using sun-dried tomatoes and fire-roasted corn, we add a deep, smoky sweetness that perfectly complements the bright citrus notes of the lemon. This is an excellent meal-prep option as the salsa stays fresh and the couscous remains fluffy even after a few days in the fridge.
Recipe Details
- Flavor Profile: Bright, zesty, and herbaceous with a savory, nutty finish from the pesto and sun-dried tomatoes.
- Texture: Tender, juicy chicken paired with light, fluffy couscous and a chunky, creamy salsa featuring avocado and beans.
- Time: 20 minutes prep (plus optional marinating), 20 minutes cook time.
- Difficulty: Easy.
What You’ll Need
You will need a large skillet or grill pan for the chicken, a medium pot for the couscous, and a mixing bowl for the salsa. If you choose the skillet method, a shallow dish for dredging the chicken in flour is also required.
Ingredient Notes
- Chicken Cutlets: Slicing the breasts horizontally into thinner cutlets ensures they cook quickly and evenly without drying out.
- Buttermilk (Optional): Marinating in buttermilk is a great trick for tenderizing the meat, but the recipe works perfectly without it if you are in a rush.
- Couscous: This tiny pasta cooks in just minutes. Using chicken or vegetable stock instead of water gives the grains a much richer flavor.
- Pesto: You can use a 7-ounce container of high-quality store-bought pesto or your own homemade basil blend.
- Sun-Dried Tomatoes: Use the ones packed in oil. The oil from the jar is liquid gold we use 2 teaspoons of it in the salsa for an extra flavor boost.
How to Make Lemon Pesto Chicken & Couscous Bowls
- Prep the Chicken: Slice the chicken breasts in half horizontally to form 4 thin cutlets. Cover with plastic wrap and pound them with a meat mallet or the bottom of a heavy pan to reach an even thickness.
- Optional Marinade: If you have time, place the chicken in a bag with the buttermilk and refrigerate for 30 minutes (up to 8 hours). When ready, drain and pat the chicken completely dry with paper towels. Lightly salt both sides.
- Cook the Chicken (Choose Your Method):
- Grill: Preheat to 400 degrees F. Sprinkle chicken with lemon pepper seasoning. Grill for 4-6 minutes per side until the internal temperature reaches 165 degrees F.
- Skillet: Whisk flour and lemon pepper seasoning in a bowl. Heat butter and oil in a pan over medium-high heat. Dredge chicken in the flour mixture and cook for 5-6 minutes per side.
- Rest the Meat: Once cooked, place the chicken on a plate, tent with foil, and let it rest for 5-10 minutes before slicing into thin strips.
- Make the Salsa: In a medium bowl, combine the white beans, corn, avocado, sun-dried tomatoes, 2 teaspoons of tomato oil, chopped basil, and 3 tablespoons of lemon juice. Season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper) and toss gently.
- Prepare the Couscous: Bring the stock and 2 teaspoons of butter to a boil in a small pot. Remove from heat and stir in the dry couscous. Cover with a lid for 3 minutes until the liquid is absorbed. Fluff with a fork.
- Flavor the Grains: Stir 1/3 cup of the pesto and 2 tablespoons of lemon juice into the fluffed couscous. Add salt and pepper to taste.
- Assemble: Fill four bowls with the pesto couscous. Arrange the sliced chicken on top and add a generous scoop of the bean and corn salsa to the side.
- Finish: Spoon the remaining pesto over the chicken and garnish with fresh basil and lemon wedges.
Recipe Tips
- Pounding the Chicken: Don’t skip this! Making the chicken an even thickness prevents the thin ends from burning while the middle is still raw.
- Fluffing Couscous: Use a fork rather than a spoon to fluff. A spoon can mash the delicate grains, while a fork separates them for a light, airy texture.
- Sun-Dried Tomato Oil: If your tomatoes didn’t come in oil, just use extra virgin olive oil for the salsa.
FAQs
- Can I use a different grain? Yes, quinoa or orzo would both be delicious with these exact same flavors.
- How do I store this? The chicken and couscous can be stored together, but keep the salsa in a separate container so the avocado doesn’t brown and the tomatoes stay fresh.
- Is this spicy? No, but the fire-roasted corn adds a nice smoky depth. If you want heat, add 1/2 teaspoon of red pepper flakes to the pesto.
Lemon Pesto Chicken & Couscous Bowls
- Total Time: 40 minutes
- Yield: 4 Bowls 1x
Description
These Lemon Pesto Chicken & Couscous Bowls are a masterclass in texture and flavor balance. Featuring crispy lemon-pepper chicken, herb-heavy pesto couscous, and a refreshing bean and corn salsa with sun-dried tomatoes, every bite offers a perfect mix of smoky sweetness and bright citrus.
Ingredients
The Lemon-Pepper Chicken
- 1 1/4 lbs chicken breasts (cutlets)
- 1 tablespoon lemon pepper seasoning
- 1/4 cup flour
- 1 tablespoon each butter and olive oil
- 1 cup buttermilk (optional)
Bean and Corn Salsa
- 1 (15 oz) can cannellini beans, rinsed
- 1 (15 oz) can fire-roasted corn
- 1 large avocado, chopped
- 2/3 cup sun-dried tomatoes in oil
- 2 tablespoons fresh basil, chopped
- 1 large lemon, juiced
Pesto Couscous Bowls
- 2 cups couscous (dry)
- 2 cups chicken or vegetable stock
- 2 teaspoons butter
- 1 (7 oz) container basil pesto
- 2 lemons (for juice and wedges)
Instructions
Prep Chicken: Slice breasts into thin cutlets and pound to even thickness. If using buttermilk, marinate for 30 mins, then pat dry.
Cook Chicken: Dredge in lemon pepper flour and sear in butter/oil for 5–6 mins per side (or grill at 400°F). Let rest for 5–10 mins before slicing.
Make Salsa: Toss beans, corn, avocado, sun-dried tomatoes, basil, and 3 tbsp lemon juice in a bowl.
Prepare Couscous: Boil stock and butter. Stir in couscous, cover for 3 mins, then fluff with a fork. Stir in 1/3 cup pesto and 2 tbsp lemon juice.
Assemble: Divide couscous into bowls. Top with chicken and salsa. Drizzle with remaining pesto and garnish with basil.
Notes
Uniform Thickness: Pounding the chicken ensures it cooks evenly and prevents the thin edges from drying out.
Liquid Gold: Use the oil from the sun-dried tomato jar in the salsa for concentrated savory flavor.
Fluffing Rule: Always use a fork to fluff couscous to keep the grains light and airy instead of gummy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course / Meal Prep
- Method: Stovetop or Grill
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 680
- Sugar: 5g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 105mg
Keywords: lemon pesto chicken, couscous meal prep, fire roasted corn salsa, healthy chicken bowls, 40 minute dinner, sun dried tomato recipes, basil pesto couscous
