Smoky Grilled Chicken with Corn

Smoky Grilled Chicken with Corn

Prep Time

50 Mins






Diabetic, Gluten-Free, Lactose Free
Smoked paprika, garlic and lime juice spice up these delicious, easy chicken breasts, paired with ears of corn and slices of fresh, ripe tomatoes.


2 Tbsp. olive oil, divided
5 tsp. lime juice, divided
2 tsp. chili powder, divided
1 tsp. ground cumin
1 tsp. paprika (smoked or regular)
1/2 tsp. garlic powder
1/8 tsp. salt
2 (8 oz.) boneless skinless chicken breasts
2 large ears corn, shucked (or 2 cups frozen corn kernels)
2 tsp. butter
2 large ripe tomatoes, sliced
1 Tbsp. balsamic vinegar


1. In a medium bowl or 1-gallon resealable bag, combine 1 Tbsp. olive oil, 1 Tbsp. lime juice, 1 tsp. chili powder, cumin, paprika, garlic powder, and salt. Add the chicken breasts and coat with the marinade. Marinate in the refrigerator for at least 30 minutes, up to several hours.
2. Bring a medium pot of water to a boil for the corn (if using frozen corn, cook as directed).
3. Preheat a grill or indoor grill pan over medium-high heat. Grill the chicken until cooked through, 6 to 8 minutes per side.
4. Boil the corn for 3 minutes or to desired doneness.
5. To serve, plate 1 chicken breast with 1 ear of corn (or 1 cup cooked corn kernels). Rub each ear of corn with 1 tsp. butter and sprinkle with 1 tsp. lime juice and 1/2 tsp. chili powder. Serve each portion with 1 sliced tomato, drizzled with 1/2 Tbsp. olive oil and 1/2 Tbsp. balsamic vinegar.

Nutritional Information

  • Total Fat: 24g
    • Saturated Fat: 5.5g
  • Cholesterol: 140g
  • Sodium: 325g
  • Protein: 58g
  • Total Carbohydrate: 40g
    • DietaryFiber: 8g
    • Sugar: 12g