1. Preheat grill to medium.
2. Slice lemon lengthwise. Cut one half into 4 wedges. Squeeze juice from other half.
3. In a large, shallow bowl, combine chicken with garlic, oregano, 1/2 tsp salt, 1/4 tsp pepper, 1 Tbsp lemon juice, and 2 Tbsp oil. Let rest for 10 minutes.
4. Grill chicken, covered, for 10 minutes, turning once. Move chicken over indirect heat and grill, covered, turning occasionally, for 25 more minutes or until cooked through (165°F).
5. In a serving bowl, toss arugula with feta, mint, 1 Tbsp lemon juice, 3 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Serve chicken with salad and corn, and garnish with lemon wedges.
Serves: 4. Per Serving: 740 calories, 18g carbs, 60g protein, 48g fat, 890mg sodium, 335mg cholesterol, 2g fiber