Texan-Style Grilled Mesquite Chicken with Spiced 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.

Smoky mesquite-grilled chicken paired with a vibrant corn salad seasoned with regional spices for a summery taste of Texas. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, mesquite seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 20 min Cook: 15 min Serves 3 American cuisine 320 cal/serving

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Ingredients

3 (6 oz each) boneless skinless chicken breasts
2 tbsp mesquite seasoning
2 tbsp olive oil
2 cups fresh corn kernels
1 cup halved cherry tomatoes
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1/2 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Rub 3 boneless skinless chicken breasts evenly with 2 tbsp mesquite seasoning and 1 tbsp olive oil. Let marinate for 15 minutes.
Step 2: Preheat grill to medium-high heat (about 400°F). Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
Step 3: Meanwhile, combine 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro in a bowl.
Step 4: Dress the salad with 1 tbsp olive oil, 2 tbsp lime juice, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Toss gently to combine.
Step 5: Remove chicken from grill and let rest 5 minutes before slicing. Serve chicken alongside the spiced corn salad.