Healthy Chicken and Street Corn Bowls Recipe
This Healthy Chicken and Street Corn Bowls recipe features juicy grilled chicken breasts paired with smoky, spiced grilled corn and a fresh, creamy lime-yogurt dressing. Loaded with colorful veggies like cherry tomatoes, red onion, and bell pepper on a bed of crisp romaine or spinach, it’s a vibrant, nutritious meal perfect for a light lunch or dinner. The combination of smoky chili and paprika on the chicken and the spiced street corn with cumin and cayenne brings bold, zesty flavors, balanced by the cooling creamy dressing and tangy lime.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken Marinade
- 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 to taste
Grilled Corn Mix
- 2 ears fresh corn or 1½ cups frozen corn
- 1 tsp olive oil
- ½ tsp cumin
- Pinch of cayenne pepper
- 1 tbsp chopped cilantro
- Juice of ½ lime
Salad and Toppings
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 bell pepper, chopped
- 2 cups romaine lettuce or spinach
- Crumbled cotija or feta cheese
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
Yogurt Dressing
- ½ cup plain Greek yogurt
- Juice of ½ lime
- 1 tbsp olive oil
- 1 tsp honey (optional)
- Salt, pepper, and garlic powder to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Coat the chicken breasts evenly with this marinade and let them sit for 20–30 minutes to absorb the flavors.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Place the marinated chicken breasts on the grill and cook for 5–6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove chicken from the grill, let it rest for a few minutes, then slice.
- Grill the Corn: Brush the corn ears with olive oil. Grill the corn on the grill or grill pan until the kernels develop a nice char, about 8–10 minutes. Once grilled, cut the kernels off the cob.
- Prepare the Corn Mix: In a bowl, toss the grilled corn kernels with cumin, cayenne pepper, chopped cilantro, and lime juice, mixing well to combine and infuse flavor.
- Make the Yogurt Dressing: In a separate bowl, whisk together plain Greek yogurt, lime juice, olive oil, honey (if using), salt, pepper, and garlic powder until smooth and creamy.
- Assemble the Bowls: Divide the romaine lettuce or spinach evenly between serving bowls. Top with sliced grilled chicken, the spiced corn mix, cherry tomatoes, diced red onion, and chopped bell pepper.
- Finish and Serve: Drizzle each bowl with the yogurt dressing. Sprinkle crumbled cotija or feta cheese on top, garnish with fresh cilantro or parsley, and serve with lime wedges on the side for extra zing.
Notes
- Marinating the chicken for at least 20 minutes helps tenderize it and infuse flavors.
- You can substitute frozen corn if fresh ears aren’t available—just thaw and pat dry before grilling.
- The yogurt dressing can be made ahead and stored in the refrigerator for up to 2 days.
- For a spicier kick, increase the cayenne pepper in the corn mixture.
- This recipe is easily customizable with your choice of greens or additional vegetables.
- Serve with warm tortillas or over rice for a more filling meal.
Keywords: healthy chicken bowl, street corn recipe, grilled chicken, summer bowl, healthy lunch, grilled corn, Greek yogurt dressing
