Grilled Herb-Marinated Chicken with Indiana Corn Salad

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender grilled chicken breasts marinated in fresh herbs served alongside a crisp Indiana corn and tomato salad. This American-inspired grilling recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary leaves 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp, chopped fresh rosemary leaves
• 1 tbsp, chopped fresh thyme leaves
• 3 cloves, minced garlic cloves
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups (from about 3 ears) fresh corn kernels
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh basil leaves
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt (for salad)
• 1/4 tsp black pepper (for salad)

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper to create a marinade. Add 4 boneless skinless chicken breasts and coat well; marinate for at least 30 minutes in the refrigerator.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
3. Step 3: Meanwhile, in a large bowl, mix 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh basil. Whisk together 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper, and pour over the salad. Toss gently to combine.
4. Step 4: Serve the grilled chicken breasts hot alongside the corn salad for a bright and fresh meal.