Pesto Chicken with Corn & Bean Salsa

chelseasmessyapron.com

Maria S.

subheading: CHICKEN (NOTE 1):

Fine sea salt and freshly cracked pepper

1 and ¼ pounds boneless skinless chicken breasts (or thighs)

1 cup buttermilk optional

¼ cup white flour optional

1 tablespoon lemon pepper seasoning

1 tablespoon unsalted butter optional

1 tablespoon olive oil optional

subheading: BEAN AND CORN SALSA:

1 can (15 ounces) cannellini beans drained, rinsed

1 can (15 ounces) fire-roasted corn or 2 ears fresh corn (Note 2)

1 large avocado pitted, peeled and chopped

⅔ cup sun-dried tomatoes packed in oil + 2 teaspoons oil from the jar julienne cut (Note 3)

2 tablespoons fresh basil chopped

1 large lemon (3 tablespoons juice)

subheading: BOWLS:

2 cups couscous

2 cups chicken stock or veggie stock (water also works)

2 teaspoons butter

1 container (7 ounces) basil pesto sauce store-bought or homemade

2 large lemons (2 tablespoons juice + additional wedges for serving)

Optional: fresh basil for topping

Directions at chelseasmessyapron.com

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