Grilled Chicken Breasts With Grilled Corn And Tomat

Name: Grilled Chicken Breasts With Grilled Corn And Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn, husks and silk removed; 2 teaspoons olive oil, plus; 1/4 cup additional olive oil; table salt & fresh ground pepper; 2 tablespoons lemon juice; 2 garlic cloves, minced; 3 tablespoons chopped fresh basil; 1 tablespoon Dijon mustard; 1 tablespoon honey; 4 (5 ounce) boneless chicken breasts, trimmed; 1 beef steak tomatoes, diced; table salt & fresh ground pepper

Servings: persons

2 ears corn, husks and silk removed
2 teaspoons olive oil, plus
1/4 cup additional olive oil
table salt & fresh ground pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 (5 ounce) boneless chicken breasts, trimmed
1 beef steak tomatoes, diced
table salt & fresh ground pepper

1
Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
2
Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
3
Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
4
Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
5
Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
6
Combine corn, tomato, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ears corn, husks and silk removed, 2 teaspoons olive oil, plus, 1/4 cup additional olive oil, table salt & fresh ground pepper, and more.

Yes, Grilled Chicken Breasts With Grilled Corn And Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken Breasts With Grilled Corn And Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions