Get your grill on one more time and enjoy the last of Summer produce with this delicious dry-rubbed chicken dish paired with flavorful fire-roasted corn and herbed tomato relish. This healthy dish is protein-packed, metabolic, and nutrient-dense.

Servings: 4 

Prep Time: 10 minutes 

Total Time: 20 minutes 


For chicken 

  • 1 tablespoon ancho chili powder 
  • 1 tablespoon dried basil leaves 
  • 2 teaspoons smoked paprika 
  • 1 teaspoon ground mustard seed 
  • 1 teaspoon garlic powder 
  • 1 teaspoon salt 
  • ½ teaspoon black pepper 
  • ½ teaspoon coriander 
  • ½ teaspoon cumin 
  • 4 boneless skinless chicken breasts 
  • 1-2 tablespoons of olive or avocado oil, for applying spices 

For salsa 

  • (14.75-ounce) can Fire Roasted Corn, drained 
  • ½ small red onion, cut into ¼-inch dice 
  • 1 cup cherry tomatoes, halved
  • 1 cup parsley, chopped 
  • ½ teaspoon black pepper 


Preheat a grill to medium (400-450 degrees) heat. 

In a small bowl, combine ancho chili powder, dried basil leaves, smoked paprika, ground mustard seed, garlic powder, salt, black pepper, coriander and cumin.  Rub the chicken breasts with the spice mixture, using a small amount of olive oil as needed to help the spice mixture adhere.  

Place chicken on the grill and cook for 5-7 minutes per side, or until an internal temperature of 165 degrees is reached.  

While the chicken is on the grill, prepare the salsa. In a medium bowl, combine the corn, onion, tomatoes, parsley and black pepper. Gently stir to combine.  

To serve, spoon the relish over the chicken.