Pesto Chicken with Corn and Bean Salsa

514 Calories | 49g Carbs | 13g Fat | 48g Protein

Ingredients:

• 600gr Chicken Breast

• 1 tablespoon lemon pepper seasoning

• 1 can cannelini beans

• 1 can corn kernels

• 1 medium avocado

• 2/3 cups sundried tomatoes + 2 tsp oil from the jar

• 1 tsp dried basil or fresh, finely chopped

• 3 tbs lemon juice or juice of 1 large lemon

• 2 cups couscous

• 2 cups chicken stock

• 180gr basil pesto

Directions:

• Slice the chicken into pieces. Season with lemon pepper seasoning.

• Spray a non-stick pan with olive oil spray. Cook the chicken until completely cooked through (about 4-6 minutes per side, depending on the thickness of chicken).

• Combine the drained and rinsed white beans, drained corn, chopped avocado, chopped sun-dried tomatoes, 2 teaspoons of the oil from the tomatoes, chopped basil or dried basil, lemon juice, and salt + pepper to taste in a medium-sized bowl. (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper.)

• Meanwhile, pour the chicken stock, veggie stock, or water to a small pot. Bring to a boil. Once boiling, remove from heat. Stir in the couscous and cover the pot with a lid. After about 2-3 minutes the liquid should be absorbed; fluff with a fork. Stir in 1/3 cup pesto, 2 tablespoons lemon juice, and about 1 teaspoon each of salt and pepper (again to personal preference on salt and pepper).

• Fill 4 bowls with even amounts of the pesto couscous. Arrange the cooked chicken on top and add generous amounts of the salsa to the side. If desired, add a wedge of lemon to each bowl.

• Enjoy!!