Prep Time: 20 min. • Cook Time: 10 min.
Preheat grill. In a small bowl, combine oregano and paprika with 2 teaspoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Toss chicken breasts in this mixture and coat well.
Separate mint leaves from the stems and roughly chop. Shuck the corn and cut off the cob. Cut the cucumber in half lengthwise and scoop out the seeds, cut into small dice.
Toss the mint, corn, cucumber, tomatoes, red onion, and Feta together with 2 tablespoons of olive oil, red wine vinegar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Set aside and let marinate for about 10 minutes.
Grill the chicken breasts over high heat until cooked through, about 2 minutes per side.* Serve the grilled chicken with the corn salad.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 350, Fat 17g, Sat Fat 4.5g, Trans Fat 0g, Cholesterol 85mg, Sodium 1110mg, Total Carbohydrate 20g, Fiber 4g, Sugars 8g, Protein 33g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free