Grilled Cajun-Spiced Chicken with USDA Local Corn Salad

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 developed and reviewed.

Juicy grilled chicken breasts rubbed with Cajun spices paired with a fresh local corn salad bursting with summer flavors. This American-inspired grilling recipe, ready in about 25 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 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: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces, about 6 oz each boneless skinless chicken breasts
2 tbsp olive oil
2 tbsp Cajun seasoning
2 cups (about 3 ears of corn) fresh corn kernels
1 cup, halved cherry tomatoes
1 small, diced red bell pepper
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
2 tbsp lime juice
1/2 tsp salt
1/4 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 with 2 tbsp olive oil and 2 tbsp Cajun seasoning evenly on all sides.
Step 2: Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and the outside is nicely charred. Remove and rest for 5 minutes.
Step 3: While chicken is grilling, combine 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1 diced small red bell pepper, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro in a bowl.
Step 4: Toss the salad with 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
Step 5: Serve the grilled chicken over a bed of the fresh local corn salad.