Grilled Chicken with Corn and Salad

Step 1

Preheat a grill or grill pan over medium-high heat. Rub the 4 chicken breasts with 1 tbsp olive oil and season with salt and pepper.

Step 2

Grill the chicken for 6-7 minutes per side, until golden grill marks appear and the thickest part reaches 165°F. Transfer to a plate and let rest for 5 minutes.

Step 3

While the chicken cooks, bring a large pot of salted water to a boil. Add the 4 corn cobs and cook for 5-7 minutes, until bright yellow and tender. Drain and set aside.

Step 4

Shred the 1 head of lettuce and 0.5 head of red cabbage into a large bowl. Peel and grate the 2 carrots, then add to the bowl.

Step 5

In a small bowl, whisk the remaining 2 tbsp olive oil with the juice of 1 lemon and a pinch of salt and pepper. Pour over the salad and toss to coat.

Step 6

Slice the rested chicken and serve with the corn and salad. Drizzle any extra dressing over the chicken if desired.