For the Grilled Lemon Herb Chicken

4 boneless skinless chicken breasts – Lean, tender protein that grills beautifully.

2 tablespoons olive oil – Helps lock in moisture and prevents sticking.

2 tablespoons fresh lemon juice – Adds bright citrus flavor while tenderizing the chicken.

1 teaspoon lemon zest – Provides extra fresh lemon aroma.

3 garlic cloves, minced – Adds rich savory flavor.

1 teaspoon dried oregano – Brings Mediterranean-inspired flavor.

1 teaspoon dried thyme – Adds earthy herb notes.

1 teaspoon paprika – Gives mild smokiness and beautiful color.

1 tablespoon chopped fresh parsley – Adds freshness.

Salt and freshly ground black pepper – Enhances the overall flavor.

For the Corn Salad

3 cups fresh or grilled corn kernels – Sweet and juicy with a slight crunch.

1 cup cherry tomatoes, halved – Adds freshness and color.

1 cucumber, diced – Provides crisp texture.

¼ cup finely diced red onion – Adds a mild sharp bite.

¼ cup chopped fresh cilantro or parsley – Fresh herbal flavor.

¼ cup crumbled feta cheese (optional) – Adds creamy tanginess.

1 avocado, diced (optional) – Makes the salad extra creamy.

For the Lemon Vinaigrette

2 tablespoons olive oil – The base of the dressing.

1 tablespoon fresh lemon juice – Bright citrus flavor.

1 teaspoon honey – Balances the acidity.

1 teaspoon Dijon mustard – Adds depth and helps emulsify the dressing.

Salt and black pepper – To taste.