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Healthy Summer Dinner Recipes — Fresh Easy Family Favorite - Light, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Lemon-Herb Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 3 tablespoons extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional, for balance)
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • For the Tomato-Cucumber Salad: 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/4 small red onion, thinly sliced
  • 2 tablespoons fresh parsley or basil, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • For the Quick Garlic-Lime Corn: 4 ears fresh corn, husked
  • 1 tablespoon butter or olive oil
  • 1 small garlic clove, finely grated
  • Zest and juice of 1/2 lime
  • Pinch of chili flakes or chili powder (optional)
  • Kosher salt, to taste
  • To Serve (Optional): Lemon wedges
  • Crumbled feta or avocado slices
  • Fresh herbs for garnish

Method
 

  1. Prep the chicken. If using thick breasts, slice them horizontally into cutlets for faster, even cooking. Pat dry with paper towels.
  2. Make the marinade. In a bowl, whisk olive oil, lemon zest and juice, garlic, Dijon, honey, oregano, thyme, salt, and pepper. Add chicken and toss to coat. Marinate 15–30 minutes at room temp (or up to 8 hours in the fridge).
  3. Mix the salad. In a large bowl, combine cucumber, tomatoes, red onion, and herbs. Drizzle with olive oil and vinegar or lemon. Season with salt and pepper. Toss gently and set aside to let flavors mingle.
  4. Cook the corn. Bring a large pot of salted water to a boil. Add corn and cook 4–5 minutes until crisp-tender. In a small bowl, mix butter or oil with grated garlic, lime zest and juice, and chili flakes if using. Brush or spoon over hot corn. Sprinkle with salt.
  5. Grill or pan-sear the chicken. Heat a grill or skillet over medium-high. Lightly oil the grates or pan. Cook chicken 3–5 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and juices run clear. Rest 5 minutes.
  6. Plate and finish. Slice the chicken against the grain. Serve with a generous scoop of tomato-cucumber salad and a cob of corn. Add lemon wedges, feta, or avocado if you like. Garnish with fresh herbs.