Grilled Chicken Breasts with Grilled Corn and Tomato Salad
Elevate your summer grilling game with this vibrant recipe for Grilled Chicken Breasts with Grilled Corn and Tomato Salad. Juicy, tender chicken breasts are marinated in a zesty blend of olive oil, garlic, lemon juice, and smoky paprika, then perfectly charred on the grill for maximum flavor. Paired with a bright and refreshing salad of crisp grilled corn, sweet cherry tomatoes, and fragrant basil, this dish strikes the perfect balance between hearty and fresh. A dash of balsamic vinegar ties it all together, creating a tangy, herbaceous side that complements the smoky chicken beautifully. Ready in just 35 minutes, this wholesome meal is ideal for weeknight dinners, summer barbecues, or light, healthy eating. Serve it as-is for a crowd-pleasing entrée or pair it with crusty bread to soak up every delicious bite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 ears corn on the cob, husked
- 2 cups cherry tomatoes, halved
- 0.5 cup red onion, finely diced
- 0.25 cup fresh basil leaves, torn
- 2 tablespoons balsamic vinegar
Instructions
Preheat your grill to medium-high heat.
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, lemon juice, paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Brush the chicken breasts with the olive oil mixture, ensuring they are evenly coated. Set aside to marinate while preparing the salad.
Brush the corn with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Place the corn on the grill. Cook for 8-10 minutes, turning occasionally, until charred in spots. Remove from the grill and set aside to cool.
Place the chicken breasts on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Cut the grilled corn kernels off the cobs and place them in a large mixing bowl.
Add the cherry tomatoes, diced red onion, torn basil leaves, remaining 1 teaspoon of salt, balsamic vinegar, and a drizzle of olive oil to the bowl with the corn. Toss gently to combine.
Serve the grilled chicken breasts alongside the grilled corn and tomato salad. Garnish with additional basil, if desired.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 43.4 g | ||
| Protein | 231.4 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2153 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
