Name: Seared Citrus Chicken with Summer Corn Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total); 1 1/2 tbsp kosher salt (for brine); 4 cups water (for brine); 1 navel orange, zested and juiced; 1 tbsp olive oil; 1 ear fresh corn, kernels removed (or 1 cup frozen corn, thawed); 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 1/2 avocado, diced; Black pepper, to taste

Seared Citrus Chicken with Summer Corn Salad

WarmPlum6602

This Florida-inspired dish is perfect for a steamy evening—juicy citrus-brined chicken delivers serious flavor and moisture, thanks to a quick scientific brine. Paired with a refreshing corn and tomato salad that bursts with color and texture, it’s a meal that balances protein, freshness, and bright flavors. The brining technique ensures tender chicken, while the salad brings together local summer produce for a meal that’s as beautiful as it is satisfying. Ideal for a light dinner that fuels your goals without weighing you down.

Ingredients

Instructions

In a medium bowl, dissolve 1 1/2 tbsp salt in 4 cups water. Add chicken breasts and brine for 15 minutes, then remove and pat dry thoroughly.
Rub chicken with orange zest, half the orange juice, and olive oil. Season with black pepper.
Heat a skillet over medium-high heat. Sear chicken breasts for 5–6 minutes per side until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then slice.
While chicken rests, toss corn (raw if sweet and fresh, or quickly sautéed if using frozen) with cherry tomatoes, red onion, cilantro, avocado, and remaining orange juice in a bowl. Season with black pepper.
Serve sliced chicken over the summer corn salad. Drizzle any juices from resting chicken on top.