Ingredients

2 boneless, skinless chicken breasts

1 tbsp olive oil (for chicken marinade)

Juice of 1 lime

1 tsp chili powder

½ tsp smoked paprika

1 clove garlic, minced

Salt and pepper to taste

2 ears fresh corn or 1½ cups frozen corn

1 tsp olive oil (for corn)

½ tsp cumin

Pinch of cayenne pepper

1 tbsp chopped cilantro

1 cup cherry tomatoes, halved

½ red onion, finely diced

1 bell pepper, chopped

2 cups romaine lettuce or spinach

½ cup plain Greek yogurt

Juice of ½ lime (for dressing)

1 tbsp olive oil (for dressing)

1 tsp honey (optional)

Salt, pepper, and garlic powder to taste (for dressing)

Crumbled cotija or feta cheese

Fresh cilantro or parsley

Lime wedges for serving

Instructions

Step 1: In a bowl, whisk together 1 tablespoon olive oil, juice of 1 lime, chili powder, smoked paprika, minced garlic, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for 20–30 minutes.

Step 2: Heat a grill or grill pan over medium-high heat. Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest before slicing.

Step 3: Brush the corn with 1 teaspoon olive oil and grill it until the kernels develop char marks, about 8–10 minutes. Once cool enough to handle, cut the kernels off the cob.

Step 4: In a bowl, toss the grilled corn kernels with cumin, cayenne pepper, chopped cilantro, and the juice of ½ lime.

Step 5: Prepare the dressing by whisking together Greek yogurt, juice of ½ lime, 1 tablespoon olive oil, honey (if using), salt, pepper, and a pinch of garlic powder until smooth.

Step 6: Divide the lettuce or spinach between bowls. Top with sliced chicken, the spiced corn mixture, cherry tomatoes, diced red onion, and chopped bell pepper.

Step 7: Drizzle the bowls with the yogurt dressing, sprinkle with crumbled cotija or feta cheese and fresh herbs, and serve with lime wedges on the side.

Tips & Variations

For extra smoky flavor, try cooking the chicken and corn over charcoal or a wood-fired grill.

Substitute Greek yogurt with a dairy-free alternative to make this dish vegan-friendly, and swap chicken for grilled tofu or chickpeas.

Add avocado slices or black beans to make the bowls even heartier.

If fresh corn is unavailable, frozen corn works well—just thaw and pat dry before grilling.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the grilled chicken and corn chilled and assemble fresh bowls before serving. Reheat the chicken gently in the microwave or a skillet. The fresh vegetables and greens are best added fresh to maintain texture.

FAQs

Can I make this recipe ahead of time?

You can marinate the chicken and prepare the corn mixture a few hours or a day in advance. Keep ingredients separate and assemble the bowls just before serving for best texture and flavor.

What can I use instead of cotija cheese?

Feta cheese is a great substitute for cotija and provides a similar salty, crumbly texture. You can also omit the cheese for a dairy-free version or use a plant-based cheese alternative.