Lemon-Herb Chicken with Warm Corn, Tomato and White Bean Salad

Bright lemon-herb chicken is served over a warm summer salad filled with sweet corn, juicy tomatoes, creamy white beans, fresh basil and salty Cotija cheese. It is colorful and satisfying without being too heavy—leaving room for a delicious summer dessert of Peach-Blackberry Cobbler. For a more substantial meal, serve alongside my favorite Garlic-Parmesan Bread.

Serves: 4 to 6
Prep time: 25 minutes
Marinating time: 30 minutes to 4 hours
Cook time: 20 minutes

Ingredients

For the Lemon-Herb Chicken

• 1½ to 2 pounds boneless, skinless chicken breasts
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 3 garlic cloves, finely minced
• 1 tablespoon dried oregano
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes, optional

For the Warm Corn, Tomato and White Bean Salad

• 2 tablespoons extra-virgin olive oil, divided
• 4 ears fresh corn, kernels cut from the cob, or approximately 3 cups corn kernels
• 1 pint cherry or grape tomatoes, halved
• 1 can Great Northern or cannellini beans, drained and rinsed
• ¼ cup thinly sliced red onion
• 1 garlic clove, finely minced
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon finely grated lemon zest
• ¼ teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• ½ cup loosely packed fresh basil leaves, torn or thinly sliced
• ¼ cup finely crumbled Cotija cheese

Instructions

Marinate the Chicken

1. If the chicken breasts are very thick, slice them horizontally into thinner cutlets or pound them to an even thickness of approximately ¾ inch.
2. In a bowl or zip-top bag, combine the olive oil, lemon juice, lemon zest, garlic, oregano, Dijon mustard, kosher salt, black pepper and crushed red pepper flakes.
3. Add the chicken and turn to coat it thoroughly in the marinade. Refrigerate for at least 30 minutes and up to 4 hours.

Cook the Chicken

4. Remove the chicken from the refrigerator approximately 15 minutes before cooking.
5. Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing the excess to drip away.
6. Grill the chicken for approximately 5 to 7 minutes per side, depending on its thickness, until the thickest portion reaches 165°F.

Alternatively, cook the chicken in a lightly oiled skillet over medium-high heat for approximately 5 to 6 minutes per side.

7. Transfer the chicken to a cutting board and allow it to rest for 10 minutes before slicing.

Make the Warm Corn, Tomato and White Bean Salad

8. While the chicken rests, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
9. Add the corn and cook for 4 to 5 minutes, stirring occasionally, until it is bright yellow and beginning to brown in spots.
10. Add the red onion and cook for 1 to 2 minutes, until it begins to soften.
11. Add the garlic and cook for approximately 30 seconds, stirring constantly, just until fragrant.
12. Add the tomatoes and cook for 2 to 3 minutes. They should soften slightly and release some of their juices while still retaining their shape.
13. Gently stir in the white beans and cook for another 1 to 2 minutes, just until warmed through.
14. Remove the skillet from the heat. Add the remaining tablespoon of olive oil, lemon juice, lemon zest, kosher salt and several grinds of black pepper.
15. Fold in the basil and Cotija cheese. Taste before adding additional salt, since Cotija can be quite salty.

Serve

16. Spoon the warm corn, tomato and white bean salad onto a serving platter or individual plates.
17. Slice the chicken and arrange it over the salad. Finish with additional basil, Cotija, lemon zest and freshly ground black pepper, if desired.

Make-Ahead Tips

The chicken can be marinated several hours before cooking.

The corn can be cut from the cobs, the tomatoes halved and the remaining salad ingredients prepared earlier in the day. For the best flavor and texture, cook and assemble the warm salad shortly before serving.

Leftover chicken and salad are also delicious served chilled or at room temperature. I like to repurpose them in quesadillas for a yummy next-day lunch or dinner: Just chop the chicken into small pieces and arrange everything with a layer of shredded Mexican cheese blend on one side of a large tortilla, fold over the tortilla, and sear in a pan with a little oil and/or butter until outsides are crispy, lightly browned and cheese is melted.

Serving Suggestion

Serve with warm Garlic-Parmesan Bread, and finish everything off with an easy and delicious Peach-Blackberry Cobbler and Vanilla Ice Cream.