Lemon cumin grilled chicken with pesto salsa

My husband and I recently returned from Costa Rica, where we got to sample some really amazing local cuisine. The entree dishes, whether it was chicken, red meat, or fish, were always tender and juicy from hours of marinating and usually accompanied by salad, rice and beans, and some fresh salsa. I was inspired the bright and citrus-y flavors, so I grilled up some lemon and cumin chicken and paired it with my very own pesto salsa creation to add on top. The fresh and clean flavors are perfect for spring!

Ingredients
Marinade:

• 1/4 cup extra-virgin olive oil
• Zest of 1 large lemon
• 1/4 cup fresh lemon juice (from 1 large lemon)
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• Four 4- to 6-ounce boneless skinless chicken breasts

Salsa Pesto:

• 1/4 cup extra-virgin olive oil
• 1 cup of fresh basil, roughly chopped
• 1/2 cup of cherry tomatoes, diced
• 1 garlic clove, peeled and roughly chopped
• 1/2 teaspoon of salt

Directions

• For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight.
• For the salsa pesto: In a food processor, blend the basil, tomatoes, garlic, and salt until chunky. Add the olive oil and blend until smooth.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 5-6 minutes on each side. Place on a platter and serve with the salsa pesto.

Recipe adapted from Giada De Laurentiis

Happy and healthy eating!