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Grilled Lemon Chicken with Sweet Corn & Tomatoes celebrates lemons in both the marinade and dressing. This fresh and summery dish is a must-try!


I’ve never been what you’d consider one of the “cool” kids.

I still wore my stretchy stirrup pants a solid 6 months after my friends moved onto flare legged jeans. Spiral permed my hair when pin straight was in. Held on to my Mary-Kate & Ashley obsession a little too long, and preferred books over boys, creek walks over mall shops and Goosebumps over gossip growing up.

Yep, I’ve always been a bit late to the party.

Including when it comes to cooking with a certain golden-hued fruit.


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Say it with me – let it rolllll off your tongue – llllllemon.


How I considered a splash in my state fair lemonade or a slice in my Long Island Ice Tea for all those years using lemon, I’ll never know.

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Why I waited this long – until this very summer, in fact – to start regularly incorporating it’s bright, vibrant, juicy flavor into my cooking can’t be explained. But like I always told myself, it’s better to arrive late to the party then never at all, and so the lemon obsession of summer 2011 continues with Grilled Lemon Chicken with Sweet Corn & Tomatoes!


I promise you, this meal will sell even the most die-hard lemon hater on its fantastical culinary qualities, which all started with this – the most delicious, multi-purposeful thing I have made, well, maybe ever: Homemade Lemon Dressing.


Combine the juice of 2 lemons, 6 Tablespoons extra virgin olive oil, 2 garlic cloves (minced or micro-planed), and salt & pepper in a jar with a tight fitting lid. Place the lid on the jar and shake until combined.


Use on salads, as a marinade for fish or chicken, or straight to the face. Tart from the lemon, but sweet from the EVOO – this stuff is liquid GOLD, people!


I started my dish by heating up some of the dressing to warm and soften some spectacularly fresh sweet corn and red onion in.

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Next I added in a serving of cooked brown basmati rice and another drizzle of lemon dressing.

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Finally I stirred in some gorgey ruby-red cherry tomato quarters.


I think more of these made it into my mouth than the bowl as I was cutting them up. Plump, snappy and bursting with summery flavor!


I plated the sweet corn & tomato mixture then topped it with a chicken breast that had been pounded thin, marinated in lemon dressing then quickly cooked on a blazing hot grill. Another drizzle of dressing on top sealed the deal.


PERFECTION! This meal was per-fec-tion!


The chicken was so tender from the quick grill sesh, and I cannot even tell you how mouthwateringly delicious that lemon dressing was with the sweet, sweet corn, red onion and tomatoes.


The lemon flavor, while very present, was totally mellowed out by all the other yummy flavors in the dish. Sooooo so delish!!!


Grilled Lemon Chicken with Sweet Corn & Tomatoes


Grilled Lemon Chicken with Sweet Corn & Tomatoes celebrates lemons in both the marinade and dressing. This fresh and summery dish is a must-try!


Serves 1

  • 1 chicken breast, pounded thin
  • 1/4 cup brown basmati rice, dry
  • 1/2 cup water
  • 3/4 cup fresh sweet corn, cut off the cob
  • 1/4 cup red onion, minced
  • salt & pepper
  • 1/2 cup cherry tomatoes, quartered
  • For the Lemon Dressing:
    • 2 lemons, juiced
    • 6 Tablespoons extra virgin olive oil
    • 2 garlic cloves, microplaned or minced
    • salt and pepper


  1. For the Lemon Dressing: Combine all ingredients in a bowl or jar with a tight fitting lid then whisk or shake to combine.
  2. Marinate chicken breast in 3 Tablespoons lemon dressing for 15-20 minutes. Grill on high heat then set aside when done.
  3. Bring water to a boil in a small saucepan. Stir in rice, place a tight fitting lid on top, turn the heat down to low and cook for 12-15 minutes, or until the rice is tender and all the water has been absorbed.
  4. Heat 1 Tablespoon lemon dressing in a skillet over medium-high heat. Sauté corn and red onion for 3-4 minutes, or until onion is soft. Add in cooked rice and 1 more Tablespoon lemon dressing. Season to taste with salt & pepper.
  5. Stir cherry tomatoes into corn and rice mixture, plate, then top with grilled chicken. Drizzle with remaining lemon dressing.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


For dessert, I devoured a juicy, ripe peach. 


I picked up a bunch at the grocery store last weekend, and they’ve been ripening on my counter ever since.


Every time I walk by I get sucked in by their sweet scent.


What says summer better than a super ripe peach?!


Ahhhh, yum. :)


And with that, I am out for a super long walk with my Man. Have a sweet summer night!


“So far this has been the summer of ________.”

This has been the summer of walks, bike rides, fruit, beer and NO PLANS. I love that after an insane Spring, we have had nothing booked on our calendar, pretty much all summer long!