Grilled Lemon Herb Chicken with Summer Salads and Fresh Berry Parfait

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons, juiced and zested
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste
• Optional: splash of white wine or apple cider vinegar
• 3 cups fresh corn kernels (about 5 ears of corn)
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste
• Optional: Avocado or black beans
• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup balsamic vinegar
• Salt and pepper, to taste
• Optional: Fresh basil or oregano
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 2 cups Greek yogurt
• 1/4 cup honey or maple syrup
• 1 cup granola
• Optional: cinnamon or vanilla extract

Instructions

1. In a bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped thyme, chopped rosemary, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. In a large mixing bowl, combine fresh corn, diced red bell pepper, diced cucumber, finely chopped red onion, and chopped cilantro. Squeeze lime juice over the salad and season with salt and pepper. Toss gently.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side. Ensure chicken reaches an internal temperature of 165°F.
4. In a bowl, combine halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Drizzle with balsamic vinegar, sprinkle with feta cheese, salt, and pepper. Toss gently.
5. In serving glasses, layer Greek yogurt, mixed berries, honey or maple syrup, and granola. Serve immediately.
6. On a large platter, arrange the grilled chicken alongside the summer corn salad and cucumber-tomato salad.