Cookwith

Name: Summer Lemon-Rosemary Grilled Chicken with Tomato-Corn Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 2 tbsp olive oil; 1 tbsp fresh rosemary, finely chopped; 1 lemon, zested and juiced; 2 garlic cloves, minced; 1 tsp kosher salt; 1/2 tsp black pepper; 2 ears fresh corn, husked; 1 cup cherry tomatoes, halved; 1/4 small red onion, thinly sliced; 2 tbsp fresh basil, chopped; 1 tbsp red wine vinegar; 1/2 tsp honey (optional)

Summer Lemon-Rosemary Grilled Chicken with Tomato-Corn Salad

FruityThyme5682

This dish captures the bright flavors and textures of summer—juicy grilled chicken marinated in lemon and rosemary, paired with a sweet-savory tomato and charred corn salad. Layering the citrusy marinade with fresh herbs and a hint of garlic delivers a burst of flavor, while grilling the corn adds a smoky note that bridges the savory chicken and sweet tomatoes. Finished with a sprinkle of basil and a tangy vinaigrette, this meal is perfect for a sunny evening and can be enjoyed warm or at room temperature. Light yet satisfying, it’s the essence of seasonal, healthy eating.

Ingredients

Instructions

In a bowl, whisk together olive oil, rosemary, lemon zest, lemon juice, garlic, salt, and black pepper.
Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is coated. Marinate in the fridge for at least 20 minutes (up to 2 hours for deeper flavor).
Preheat grill to medium-high heat. Lightly oil the grates.
Grill corn cobs, turning occasionally, until lightly charred in spots and tender, about 8-10 minutes. Remove and let cool slightly.
Remove chicken from marinade and grill for 5-6 minutes per side, or until juices run clear and internal temperature reaches 165°F. Let chicken rest for 5 minutes before slicing.
Cut corn kernels from the cob and place in a bowl. Add cherry tomatoes, red onion, basil, red wine vinegar, and honey (if using). Toss to combine and season with salt and pepper to taste.
Slice grilled chicken and serve over or alongside the tomato-corn salad. Drizzle with any remaining dressing from the salad.