Cajun-Spiced Grilled Chicken with Charred Corn Salad

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

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.

Juicy grilled chicken breasts rubbed with Cajun spices served alongside a refreshing charred corn salad tossed with fresh herbs and lime dressing. This Southern-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 20 min Serves 4 Southern cuisine 350 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
3 tbsp, divided olive oil
2 tbsp Cajun seasoning
3 cups (about 4 ears) fresh corn kernels
1 small, diced red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Rub 4 boneless skinless chicken breasts evenly with 1 tbsp olive oil and 2 tbsp Cajun seasoning.
Step 2: Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear. Remove and rest for 5 minutes.
Step 3: While chicken grills, heat a large skillet over medium-high heat with 1 tbsp olive oil. Add 3 cups fresh corn kernels and cook, stirring occasionally, for 5-7 minutes until corn is charred in spots.
Step 4: Transfer corn to a bowl and mix in 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Toss to combine.
Step 5: Drizzle remaining 1 tbsp olive oil over the salad, toss again, and serve alongside grilled chicken.