Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 whole lemon (half juiced, half sliced into rounds)
  • 2 cups fresh corn kernels
  • 1 pint cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt

Instructions:

  1. Pound the chicken breasts to an even 3/4 inch thickness to ensure uniform cooking.
  2. In a small bowl, whisk together 2 tbsp olive oil, minced garlic, oregano, salt, pepper, and half the lemon juice.
  3. Coat the chicken breasts thoroughly in the marinade.
  4. Heat a grill or cast iron grill pan over medium-high heat.
  5. Place chicken breasts on the grill and leave undisturbed for 5-6 minutes until a deep mahogany char forms, then flip and grill for another 5-6 minutes until cooked through.
  6. Prepare the salad by combining corn kernels, halved cherry tomatoes, diced red onion, and chopped parsley in a bowl.
  7. Dress the salad with lime juice, 1 tbsp olive oil, and salt; toss gently to combine.
  8. Serve the grilled chicken alongside the corn and tomato salad, garnished with lemon rounds.