Grilled Chicken with Corn and Green Bean Salad
A complete healthy dinner of grilled chicken and grilled corn, and a fresh green bean salad. Easy to prep ahead and quick to cook!
Ingredients
Grilled Chicken
- 2 6 oz Chicken Breasts You can use chicken thighs as well, and really any size is fine
- 1/4 cup avocado oil You may sub for olive oil
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 2 tsp Italian seasoning
- 1 tbsp lemon juice fresh or store bought
- 1/2 tsp salt sea salt is best
- 1 dash pepper
Grilled Corn
- 2 ears corn
- 1/4 cup avocado oil you may sub for olive oil
- 1 tbsp lemon juice fresh or store bought
- 1/2 tsp salt sea salt is best
- 1 dash pepper
- 1 dash cayenne more or less depending on how hot you like it.
Green Bean Salad
- 1/2 lb fresh green beans
- 2 cups cabbage, shaved
- 1/4 cup red onion, small dice about 1/4 of a medium red onion
- 1/4 cup pecan pieces
- 3 cloves garlic, miced
- 1/2 tsp fresh thyme, chopped about 3-4 sprigs
- 2 tbsp stone ground mustard
- 1 tbsp lemon juice fresh or store bought
- 1 tbsp honey
- 2 tbsp avocado oil you may use olive oil instead
- salt and pepper to taste
Instructions
For the Chicken
- Mix all ingredients except chicken together in a baking dish.
- If your chicken is very thick, it may be wise to butterfly or cut in half lengthwise to create thinner, easier to cook pieces. After cutting (if required), add chicken to marinade, turning to coat. Cover and leave in refrigerator for 1 hour up to 3 days.
- For cooking Preheat grill to 500℉. Place chicken on grill and grill 3-6 minutes per side, depending on thickness. Cook until the internal temperature of the chicken is 165℉.
For the Corn
- Shuck your corn and rinse under cold water. Dry off with a clean towel to ensure all corn silk has been removed
- Mix together all the other ingredients in a small bowl to make the dressing. Paint all sides of the corn with the dressing.
- On a grill, preheated to 500℉, place your dressed corn in the same direction as the grill grates to avoid rolling around. Give your corn a 1/4 roll every 2-3 minutes. Remove after 4 sides of the corn have each cooked for 2-3 minutes.
For the Green Bean Salad
- Trim the stem ends off your green beans. You may optionally trim the other end off as well. Remove any brown or wilty beans.
- Blanch the beans in boiling water for 2-5 minutes until they are a vibrant green and have a tender-crisp texture. Immediately drain the pot and run the beans under cold water to shock them and stop the cooking. Set aside
- Toast the pecans on medium heat until darker in color and begin to noticeably smell. Immediately remove from the pan and set aside to cool.
- In a large bowl add the blanched green beans, cooled pecans, shaved cabbage, and diced onions. Set aside
- In a small bowl, add the garlic, fresh thyme, lemon juice, mustard and honey. Whisk together. While continuing to whisk, slowly add the oil. This will help the dressing from separating.
- Pour the dressing over the ingredients in the larger bowl. Toss to thoroughly coat, then taste and add salt and pepper as desired. NOTE- If you are making this salad ahead of time, wait until the day of to dress. This will preserve the texture.