Grilled Chicken with Corn and Salad
Juicy grilled chicken served with sweet corn and a fresh, crunchy salad of lettuce, carrots, and red cabbage. A simple, balanced weeknight dinner that comes together in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
- 4 chicken breasts
- 4 corn on the cob
- 1 head lettuce
- 2 carrots
- ½ head red cabbage
- 3 tbsp olive oil
- 1 lemon
- 1 pinch salt and pepper
Instructions
- 1
Preheat a grill or grill pan over medium-high heat. Rub the 4 chicken breasts with 1 tbsp olive oil and season with salt and pepper.
- 2
Grill the chicken for 6-7 minutes per side, until golden grill marks appear and the thickest part reaches 165°F. Transfer to a plate and let rest for 5 minutes.
- 3
While the chicken cooks, bring a large pot of salted water to a boil. Add the 4 corn cobs and cook for 5-7 minutes, until bright yellow and tender. Drain and set aside.
- 4
Shred the 1 head of lettuce and 0.5 head of red cabbage into a large bowl. Peel and grate the 2 carrots, then add to the bowl.
- 5
In a small bowl, whisk the remaining 2 tbsp olive oil with the juice of 1 lemon and a pinch of salt and pepper. Pour over the salad and toss to coat.
- 6
Slice the rested chicken and serve with the corn and salad. Drizzle any extra dressing over the chicken if desired.
Tools you’ll need
- Grill or grill pan
- Large pot
- Large bowl
- Small bowl
- Knife
- Cutting board
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