Save to Pinterest Juicy grilled chicken, smoky-sweet corn, crisp vegetables, and a tangy Greek yogurt dressing come together in a vibrant, high-protein summer bowl. This colorful dish is perfect for quick lunches, healthy meal prep, or relaxed backyard gatherings where you want fresh flavors without hours of work.
Save to Pinterest This American-fusion bowl balances the warmth of smoked paprika and chili powder with the coolness of fresh romaine and creamy yogurt. Whether you are using fresh corn on the cob or convenient frozen kernels, the result is a restaurant-quality meal that is as nutritious as it is beautiful.
Ingredients
- For the Chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, juice of 1 lime, 1 tsp chili powder, ½ tsp smoked paprika, 1 clove garlic (minced), salt and pepper.
- For the Grilled Corn: 2 ears fresh corn (or 1½ cups frozen corn), 1 tsp olive oil, ½ tsp ground cumin, pinch of cayenne pepper, 1 tbsp chopped cilantro, juice of ½ lime.
- For the Bowls: 2 cups romaine lettuce or spinach (chopped), 1 cup cherry tomatoes (halved), ½ red onion (finely diced), 1 bell pepper (chopped).
- For the Greek Yogurt Dressing: ½ cup plain Greek yogurt, juice of ½ lime, 1 tbsp olive oil, 1 tsp honey (optional), salt, pepper, and garlic powder.
- For Serving: Crumbled cotija or feta cheese, fresh cilantro or parsley, lime wedges.
Instructions
- Step 1: Marinate the Chicken
- In a bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Add chicken breasts, turning to coat, and marinate for 20–30 minutes.
- Step 2: Grill the Chicken
- Preheat a grill or grill pan over medium-high heat. Grill chicken for 5–6 minutes per side until the internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing.
- Step 3: Char the Corn
- Brush corn with olive oil. Grill, turning occasionally, until kernels are lightly charred (about 8–10 minutes), then cut kernels off the cob. If using frozen corn, sauté in a skillet until lightly browned.
- Step 4: Season the Corn
- In a bowl, toss the prepared grilled corn with cumin, cayenne, chopped cilantro, and lime juice.
- Step 5: Prepare the Dressing
- Whisk together Greek yogurt, lime juice, olive oil, honey (if using), salt, pepper, and garlic powder until the mixture is smooth.
- Step 6: Assemble the Bowls
- Divide the chopped lettuce or spinach between two bowls. Top each with the sliced chicken, the seasoned corn mixture, cherry tomatoes, red onion, and bell pepper.
- Step 7: Final Garnish
- Drizzle with the Greek yogurt dressing. Sprinkle with crumbled cheese and fresh herbs, and serve immediately with lime wedges.
Zusatztipps für die Zubereitung
To get the best texture, ensure your grill is fully preheated before adding the chicken to achieve a good sear. Always let the chicken rest for at least 5 minutes after cooking; this allows the juices to redistribute, ensuring every bite is moist and tender. If using a skillet for the corn, don't stir it too often to allow the kernels to develop a nice char.
Varianten und Anpassungen
For a vegetarian version, substitute the chicken for grilled tofu or a scoop of black beans. You can increase the heartiness by adding avocado slices or serving the ingredients over a base of cooked quinoa. To keep the recipe strictly vegan, omit the honey and cheese, and use a dairy-free yogurt for the dressing. This recipe is naturally gluten-free, but always double-check your spice labels.
Serviervorschläge
Serve these bowls with extra lime wedges for those who like a more citrusy finish. They pair beautifully with a crisp Sauvignon Blanc or a simple glass of sparkling water with lime. If cotija cheese is hard to find, a salty feta provides a similar flavor profile and crumbly texture that complements the fresh vegetables perfectly.
Save to Pinterest These Healthy Chicken and Street Corn Bowls are a testament to how simple ingredients like lime, chili, and yogurt can transform basic chicken and corn into a gourmet summer meal. Enjoy this fresh, high-protein bowl as a vibrant addition to your healthy eating routine.
Common Recipe Questions
- → Can I make these bowls ahead of time?
Yes, these bowls are excellent for meal prep. Store the grilled chicken, corn mixture, vegetables, and dressing separately in airtight containers in the refrigerator for up to 4 days. Assemble when ready to eat.
- → What's the best way to grill the corn?
Brush fresh corn with olive oil and grill over medium-high heat for 8-10 minutes, turning occasionally until kernels are lightly charred. If using frozen corn, sauté in a skillet until lightly browned and slightly caramelized.
- → Can I use a different protein?
Absolutely. Grilled tofu, black beans, or shrimp work wonderfully as alternatives. Adjust cooking times accordingly—tofu needs about 4-5 minutes per side, shrimp about 2-3 minutes per side.
- → Is the dressing spicy?
The Greek yogurt dressing is mild and creamy with a tangy lime flavor. The spice comes from the corn and chicken seasoning. Adjust cayenne and chili powder amounts to suit your heat preference.
- → What can I serve with these bowls?
These bowls are complete meals on their own. For additional sides, try warm tortillas, Spanish rice, or a fresh fruit salad. They pair beautifully with Sauvignon Blanc or sparkling water with lime.
- → How do I make this dairy-free?
Substitute the Greek yogurt with dairy-free yogurt alternative or avocado-based crema, and omit the cotija or use a dairy-free cheese alternative. All other components are naturally dairy-free.