Name: Grilled Lemon-Herb Chicken with Summer Corn Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6 oz each) boneless, skinless chicken breasts; 1 tbsp olive oil; 1 lemon, zested and juiced; 2 garlic cloves, minced; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 tsp fresh oregano, chopped (or 1/2 tsp dried); 1/2 tsp salt; 1/4 tsp black pepper; 2 ears corn, husked; 1 cup cherry tomatoes, halved; 1/2 small red onion, finely diced; 1/4 cup fresh basil, sliced; 1 tbsp red wine vinegar; 1/2 tbsp extra virgin olive oil (for salad); 2 tbsp feta cheese, crumbled (optional, for salad)

Grilled Lemon-Herb Chicken with Summer Corn Salad

OrchardGrape0954

This Grilled Lemon-Herb Chicken with Summer Corn Salad is a vibrant, protein-packed summer dinner, perfect for hot Missouri nights. The chicken is marinated with zesty lemon, garlic, and fresh herbs, then grilled to juicy perfection. Paired with a crisp, colorful corn salad bursting with peak-season tomatoes, basil, and a touch of feta, it’s as fresh and satisfying as it gets. Each bite balances smoky-sweet corn, tangy vinaigrette, and savory chicken. The dish is designed for easy weeknight grilling and delivers a high-protein meal without feeling heavy—ideal for those sweltering evenings when you want maximum flavor with minimal effort.

Ingredients

Instructions

In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, oregano, salt, and pepper. Add chicken breasts and marinate for at least 10 minutes (or up to 2 hours in the fridge).
Preheat grill or grill pan over medium-high heat. Lightly oil the grates.
Grill the corn, turning occasionally, until lightly charred (about 8-10 minutes). Remove and let cool.
Grill the chicken breasts for 5-6 minutes per side or until cooked through (internal temp 165°F). Rest for 5 minutes, then slice.
Cut the grilled corn off the cobs and place in a large bowl. Add cherry tomatoes, red onion, and basil.
Toss the salad with red wine vinegar and 1/2 tbsp olive oil. Season with salt and pepper to taste. Fold in feta if using.
Serve sliced chicken breasts atop the summer corn salad.