Grilled Lemon Chicken with Sweet corn and Tomatoes

This recipe is from Iowa Girl Eats

Ingredients (serves 1) I quadrupled this for my family but only did 3 chicken breast and sliced them to put on top.

• 1 chicken breast, pounded thin
• 6 Tablespoons Homemade Lemon Dressing, divided
• 1/4 cup brown basmati rice, dry
• 1/2 cup water
• 3/4 cup fresh sweet corn, cut off the cob
• 1/4 cup red onion, minced
• salt & pepper
• 1/2 cup cherry tomatoes, quartered

Instructions

• Marinate chicken breast in 3 Tablespoons lemon dressing for 15-20 minutes. Grill on high heat then set aside when done.
• Bring water to a boil in a small saucepan. Stir in rice, place a tight fitting lid on top, turn the heat down to low and cook for 12-15 minutes, or until the rice is tender and all the water has been absorbed.
• Heat 1 Tablespoon lemon dressing in a skillet over medium-high heat. Sauté corn and red onion for 3-4 minutes, or until onion is soft. Add in cooked rice and 1 more Tablespoon lemon dressing. Season to taste with salt & pepper.
• Stir cherry tomatoes into corn and rice mixture, plate, then top with grilled chicken. Drizzle with remaining Tablespoon of lemon dressing.

Lemon Dressing:

Ingredients

• 2 lemons, juiced
• 6 Tablespoons extra virgin olive oil
• 2 garlic cloves, microplaned or finely minced
• salt
• pepper

Instructions

• Place ingredients into a container with a tight fitting lid, like a mason jar, and shake to combine.