Zesty Citrus-Marinated Chicken with Sweet Corn Salad

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Tender chicken breasts marinated in a vibrant citrus and herb blend, grilled to juicy perfection, served alongside a refreshing sweet corn and avocado salad. This Mexican-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs chicken breasts, orange juice, lemon juice 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 rice, quinoa, or a quick salad. 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) chicken breasts
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 3 cloves minced garlic cloves
• 2 tbsp chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups fresh or frozen corn kernels
• 1 medium, diced ripe avocado
• 1 medium, diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño
• 1 tbsp chopped fresh mint leaves

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, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper. Place 4 chicken breasts in the marinade, cover, and refrigerate for at least 1 hour.
2. Step 2: Preheat grill or grill pan 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: While chicken cooks, heat a skillet over medium heat and add 2 cups corn kernels. Sauté for 4-5 minutes until slightly charred and fragrant.
4. Step 4: In a large bowl, combine the sautéed corn, 1 diced ripe avocado, 1 diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp fresh lime juice, 1 minced jalapeño, and 1 tbsp chopped fresh mint. Toss gently to combine.
5. Step 5: Serve each grilled chicken breast with a generous scoop of the sweet corn and avocado salad on the side.