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Chicken, Corn Cobs and Salad

Sometimes simple is best with this chicken version of your standard 'meat and 3 veg' meal.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: The Plate Model, Wholefoods
Keyword: chicken, corn, salad
Servings: 2 people
Calories: 487kcal


  • 360 g chicken, breast butterflied
  • 2 corn, cob husk removed
  • 1 tbsp butter
  • 2 cup lettuce, leaves, mixed
  • 1 cucumber, Lebanese small, thinly sliced
  • 1 tomato, common small, thinly sliced
  • 1 lemon juice only
  • 1 clove garlic crushed
  • ½ tbsp oregano, dried
  • ½ tsp salt, table


  • To make the chicken marinade, combine the lemon juice, oregnao and garlic in a bowl. Add the butterflied chicken breast and toss to coat.
  • Immediately heat a BBQ or grill to med-high heat. Add the chicken breast and cook for 2-3 minutes per side. Remove from the heat onto a dinner plate and cover with foil. Allow to rest. This will ensure it completely cooks through without being dry.
  • Meanwhile, heat the corn in the microwave (3-4 minutes) or steamer (8-10 minutes).
  • Serve each plate with a piece of chicken breast, an ear of corn and a side salad of lettuce, cucumber and tomoato. Top your hot corn with butter. Serve and enjoy!


Whole foods: 78%
1 serve of this recipe provides:
  • 1 serve crabohydrate
  • 1 serve protein
  • 1 serve fat
  • 3 serves vegetables


Calories: 487kcal | Carbohydrates: 30g | Protein: 49g | Fat: 14g | Saturated Fat: 7g | Sodium: 206mg | Fiber: 13g | Sugar: 16g | Calcium: 162mg

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