Also, I had the advantage of a grill, but if you don't, oven roasting (at 375-degrees F until cooked through) is just fine!
The results? Good! My dad—for the first time that I can remember— asked that I leave him the leftovers so that he and my mom could enjoy it the following day. (He's not a big-on-leftovers kind of guy, unless I reinvent!) That, my friends, is a great measure for my success! And for you non-meat eaters, this salsa is great served on fish, tortillas, and on grains like quinoa.
So this was our Sunday menu:
Southwestern Style Chicken (grilled chicken topped with a roasted corn and black bean salsa)
Pesto Basmati Rice with Whole Toasted Pecans (Recipe to come...maybe on Wednesday!)
Roasted Vegetables (mostly Mexican zucchini, red onions, and assorted peppers)
Green leafy salad with Cucumber and Apple,Topped with an Apple Cider Vinaigrette
Today I'm sharing the chicken—and the salsa that blanketed it!
First, the salsa: