Pan-Seared Chicken with Corn and Tomato Salad

By AislePrompt Editorial · ·

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.

A vibrant pan-seared chicken breast paired with a fresh corn and tomato salad perfect for summer gatherings. This American-inspired Fourth of July recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 15 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, then remove and rest for 5 minutes.
  3. Step 3: In a mixing bowl, combine 1 cup sweet corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh basil leaves.
  4. Step 4: Whisk together 1 tbsp lemon juice and 1 tsp honey, then pour over the salad mixture and toss gently until well coated and fragrant.
  5. Step 5: Serve the rested chicken breasts sliced alongside the fresh corn and tomato salad for a colorful, balanced meal.

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