Typhanie Cooks

For the Lemon-Herb Grilled Chicken:

1. In a bowl, season chicken breasts with avocado oil, Stonemill Kicked Up Chicken Grill Seasoning, salt, black pepper, garlic powder, lemon zest and juice, chopped rosemary, thyme leaves, and 1 tbsp parsley. Marinate for 30 minutes.
2. Grill the marinated chicken on medium-high heat for 8 minutes per side (grilling time may vary) or until the internal temperature reaches 165 degrees Fahrenheit.
3. Allow the chicken to rest for 10 minutes before slicing and serving.

For the Summer Pasta Salad:

1. While the chicken marinates or cooks, boil rotini pasta in salted water according to package instructions until al dente, then drain.
2. Remove corn kernels from the cobs (this should yield approximately 1.5 cups of kernels).
3. In a skillet, melt butter over medium heat. Add the corn kernels and season with salt, pepper, garlic powder, onion powder, and red pepper flakes. Toast the corn for 4 minutes.
4. In a large shallow bowl, combine the cooked pasta, toasted corn, medium-diced cucumber, halved grape tomatoes, arugula, mayo, Italian dressing, fresh lemon juice, crumbled feta, and 1 tbsp chopped parsley. Add black pepper to taste, if desired.
5. Serve the Lemon-Herb Grilled Chicken alongside the Summer Pasta Salad.