Pesto Chicken with Corn and Bean Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pesto chicken served with fresh corn and avocado salsa over couscous. The zesty lemon chicken pairs beautifully with the bright, summery vegetable combination for a wholesome weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Salt and pepper
- 1-1/4 pounds boneless, skinless chicken breasts (or thighs)
- 1 cup buttermilk (optional, for marinade)
- 1/4 cup flour (optional, for cooking in a pan)
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon unsalted butter (optional, for cooking in a pan)
- 1 tablespoon olive oil (optional)
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 (15-ounce) can fire-roasted corn (or 2 ears fresh corn, see note 2)
- 1 large avocado (pitted, peeled, and chopped)
- 2/3 cup sun-dried tomatoes in oil (plus 2 teaspoons oil from the jar, julienne cut, see note 3)
- 2 tablespoons fresh basil (chopped)
- 1 large lemon
- 2 cups couscous
- 2 cups chicken stock (or veggie stock; water also works)
- 2 teaspoons butter
- 1 (7-ounce) container basil pesto (store-bought or homemade)
- 2 large lemons (plus wedges for serving if desired)
- Fresh basil (optional, for topping)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 2053mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1745mg
- Calcium
- 213mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.