Pesto Chicken with Corn & Bean Salsa

INGREDIENTS

Fine sea salt and freshly cracked pepper

and 1/4 pounds boneless skinless chicken breasts (or thighs)

1 cup

buttermilk, (optional)

1/4 cup

white flour, (optional)

1 tbsp

lemon pepper seasoning

1 tbsp

unsalted butter, (optional)

1 tbsp

olive oil, (optional)

1 can

cannellini beans (drained, rinsed)

1 can

fire-roasted corn OR 2 ears fresh fresh corn ((Note 2))

large avocado, (pitted, peeled and chopped)

2/3 cup

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

2 tbsp

fresh basil, (chopped)

large lemon ((3 tablespoons juice))

2 cups

couscous

2 cups

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

2 tsp

butter

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

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

Optional: fresh basil (for topping)