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Summer Dinner Recipes — The Summer Meal You'll Crave Again - Fresh, Fast, and Full of Flavor

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

Ingredients
  

  • For the Chicken 1.5 pounds boneless, skinless chicken thighs (or breasts, pounded to even thickness)
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice (plus zest from 1 lime)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Corn-Tomato Salad 2 ears fresh corn, kernels cut off (or 1.5 cups thawed frozen corn)
  • 1.5 cups cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup fresh cilantro or basil, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon kosher salt, to taste
  • For the Yogurt-Lime Drizzle 1/2 cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1 tablespoon finely chopped cilantro or mint
  • Pinch of salt and pepper
  • Water to thin, as needed
  • To Serve 1 large avocado, sliced
  • 4 cups mixed greens or arugula
  • Lime wedges

Method
 

  1. Marinate the chicken: In a bowl, combine olive oil, lime juice and zest, garlic, cumin, smoked paprika, chili powder (if using), salt, and pepper. Add chicken and toss to coat. Let sit 10–15 minutes while you prep the salad.
  2. Make the salad: In a large bowl, combine corn, cherry tomatoes, cucumber, red onion, and herbs. Add olive oil, lime juice, and salt. Toss gently and set aside to let the flavors meld.
  3. Stir the drizzle: In a small bowl, whisk yogurt, lime juice, honey, herbs, salt, and pepper. Add a splash of water until it’s spoonable but not runny. Taste and adjust salt or lime.
  4. Cook the chicken: Heat a grill or large skillet over medium-high. Lightly oil the grates or pan. Cook thighs 4–6 minutes per side (breasts 3–5 per side), until browned and the internal temperature hits 165°F. Rest 5 minutes, then slice.
  5. Assemble: Lay greens on plates. Spoon on the corn-tomato salad. Add sliced avocado. Top with chicken and drizzle with the yogurt sauce. Finish with a squeeze of lime.
  6. Serve: Enjoy immediately while the chicken is warm and the salad is crisp. Add extra herbs on top for color and freshness.