Lemon Oregano Grilled Chicken with Corn and Tomato Salad
A bright and easy grilled chicken breast marinated with lemon and oregano, served alongside a fresh corn and tomato salad. Perfect for a simple and healthy American dinner.
Ingredients
Check ingredients as you go.
- Chicken
- Marinade
- Salad
Let’s make it
Marinade
In a medium bowl, combine lemon juice, olive oil, dried oregano, minced garlic, salt, and freshly ground black pepper to make the marinade.
Chicken
Place the chicken breasts in the marinade and coat well. Cover and refrigerate for at least 20 minutes, up to 2 hours for best flavor.
Chicken
Preheat the grill or grill pan to medium-high heat. Remove chicken breasts from the marinade and discard leftover marinade.
Chicken
Grill chicken breasts for about 6-7 minutes per side until cooked through, reaching an internal temperature of 165°F (74°C). Remove from the grill and let rest for 5 minutes.
Salad
While the chicken is grilling, prepare the corn and tomato salad. In a large bowl, combine corn kernels, halved cherry tomatoes, thinly sliced red onion, chopped fresh basil (if using), olive oil for dressing, and fresh lemon zest. Toss gently to combine.
Serving
Season the salad to taste with salt and pepper as needed. Serve the grilled chicken breasts alongside a generous portion of the corn and tomato salad.
Tips & notes
Marinate the chicken for at least 20 minutes to infuse flavor; longer marinating (up to 2 hours) will deepen the taste. Use fresh lemon juice and zest for the best brightness. Rest the chicken after grilling to keep it juicy.
Saving it for later
Store leftover grilled chicken and salad in separate airtight containers in the refrigerator. Consume within 3-4 days for optimal freshness.
Reheating
Reheat leftovers to 165°F (74°C) using a microwave or oven, covering the chicken to maintain moisture. The salad is best served fresh but can be served chilled if preferred.
