Grilled Lemon Chicken with Black Bean, Corn, and Tomato Salad
Looking for a healthy dinner that doesn’t skimp on flavor? This Grilled Lemon Chicken with Black Bean, Corn, and Tomato Salad delivers big satisfaction with bright, fresh ingredients and zero fuss. Whether you’re planning meals ahead or throwing together a quick weeknight dinner, this protein-packed combo is light, vibrant, and ridiculously tasty.
Why I Love This Recipe
This meal checks all the boxes—it’s fresh, balanced, and bold in flavor. The chicken is juicy and zesty thanks to a simple lemon and olive oil marinade, while the salad brings in creamy black beans, sweet corn, and juicy tomatoes for a colorful plate that feels like sunshine. Best of all? Both elements can be made in advance, making this ideal for meal prep or entertaining.
Ingredients
🫘 Black Bean, Corn, and Tomato Salad:
- 1 can black beans, drained
- 2 cups corn kernels (canned, thawed frozen, or fresh)
- 2 cups cherry tomatoes, halved
- 2 Tbsp red onion, finely chopped
- Handful of fresh chopped cilantro
- 1/4 cup lime juice
- 1/2 tsp salt
- 1/2 tsp ground black pepper
🍋 Grilled Lemon Chicken:
- 1 lb boneless chicken breast
- Juice of 1 lemon
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
Ingredient Swaps & Notes
- No grill? You can bake or pan-sear the chicken instead.
- Spice it up with a pinch of cayenne or chili flakes in the marinade.
- Add avocado or diced cucumber to the salad for extra texture.
- Use lime instead of lemon if that’s what you have—it blends well with the salad’s zest.
Step-by-Step Instructions
🥗 Make the Salad:
- In a large bowl, combine black beans, corn, cherry tomatoes, red onion, and chopped cilantro.
- Add lime juice, salt, and pepper. Mix well.
- Taste and adjust seasoning if needed. Set aside or refrigerate.
🍗 Marinate & Cook the Chicken:
- In a shallow bowl, whisk together lemon juice, olive oil, salt, pepper, and garlic powder.
- Slice each chicken breast in half to make 4 thin, even pieces (about ½ inch thick).
- Add chicken to the marinade and let sit for 20–30 minutes, flipping halfway.
- Grill: Cook over medium-high heat for 5–7 minutes per side.
Or Bake: 400°F for 25–30 minutes, flipping halfway, until golden and cooked through.
Tips for Success
- Pound chicken breasts for even cooking and maximum tenderness.
- Chill the salad for at least 15 minutes before serving—it boosts the flavor.
- Batch the salad for the week—it holds up well and pairs with other proteins too.
- This entire meal is gluten-free and naturally dairy-free.
Serving Suggestions & Pairings
This healthy plate pairs beautifully with:
- This tangy chicken salad for a refreshing lunch rotation
- A tall glass of blueberry lemonade for a citrusy drink pairing
- Add a warm side like these easy turkey wings if you’re feeding a crowd
- Or wrap the salad and chicken in tortillas for a fresh twist on sheet pan quesadillas
Storage & Leftovers
- Chicken: Store in an airtight container in the fridge for up to 4 days.
- Salad: Best within 3 days. If it gets a bit watery, give it a quick stir or strain.
- Great for meal prep bowls—add a scoop of brown rice or quinoa for extra fuel.
More Recipes You’ll Love
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Final Thoughts
This Grilled Lemon Chicken with Black Bean, Corn, and Tomato Salad is a delicious, clean-eating dream that proves healthy food doesn’t have to be boring. It’s fast, flavorful, and flexible enough for weeknights or meal prep.
💬 Tried it? Let us know how it turned out in the comments and follow for more fresh, feel-good recipes that taste as good as they look.
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