For the Chicken Pesto Bowls:

• 1 batch Seared Then Baked Chicken Breasts
• 1 batch Greek Yogurt Pesto Sauce
• Cooked quinoa or rice
• Summer Corn, Cucumber, and Tomato Salad (recipe follows)

Summer Corn, Cucumber, and Tomato Salad

• 1 pint cherry tomatoes, halved lengthwise
• 2 Persian cucumbers, diced
• 1 1/2 cups corn, sliced off the cob or thawed from frozen
• 1/2 cup parsley or cilantro, finely chopped
• 1/4 cup finely chopped red onion
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons freshly squeezed lime or lemon juice
• 1/4 teaspoon each sea salt and freshly ground black pepper