Baked Herb-Rubbed Chicken with Iowa Corn Salsa

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender baked chicken breasts rubbed with fresh herbs paired with a vibrant corn salsa inspired by the fresh produce of the Iowa region. This American-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
1 tbsp, finely chopped fresh rosemary
1 tbsp, finely chopped fresh thyme
3 cloves, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
2 cups (about 3 ears) fresh corn kernels
1 small, diced red bell pepper
1/4 cup, finely diced red onion
2 tbsp, chopped fresh cilantro
2 tbsp fresh lime juice
1 small, seeded and finely chopped jalapeño

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, combine 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to form a herb rub.
Step 2: Rub the herb mixture evenly over 4 boneless skinless chicken breasts (6 oz each). Place breasts in a baking dish and bake for 22-25 minutes until the internal temperature reaches 165°F and juices run clear.
Step 3: While chicken bakes, prepare the salsa: combine 2 cups fresh corn kernels, 1 small diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 finely chopped jalapeño in a bowl. Stir well and let sit for 10 minutes to blend flavors.
Step 4: Serve the herb-rubbed baked chicken topped with the regional Iowa corn salsa for a fresh, localized flavor profile.