Description
A refreshing and nutritious dish combining grilled chicken, roasted corn, and fresh veggies, perfect for summer meals and backyard barbecues.
Ingredients
Scale
- 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
- 2 ears fresh corn or 1½ cups frozen corn
- 1 tsp olive oil
- 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
- 1 tbsp olive oil
- 1 tsp honey (optional)
- Salt, pepper, and garlic powder to taste
- Crumbled cotija or feta cheese
- Fresh cilantro or parsley
- Lime wedges
Instructions
- In a bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Coat the chicken breasts with this marinade and let them sit for 20–30 minutes.
- Preheat your grill or grill pan over medium-high heat. Place the marinated chicken on the grill and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let the chicken rest before slicing.
- While the chicken is cooking, brush the corn with olive oil, and grill until the kernels are charred, which should take about 8–10 minutes. Once done, cut the kernels off the cob.
- In a bowl, toss the grilled corn with cumin, cayenne, cilantro, and lime juice to enhance its flavor.
- In a different bowl, whisk the Greek yogurt, lime juice, olive oil, honey (if using), salt, pepper, and garlic powder until smooth. This will be your creamy dressing.
- To assemble the bowls, divide the lettuce between serving bowls. Top each bowl with sliced chicken, grilled corn mixture, cherry tomatoes, diced red onion, and chopped bell pepper.
- Drizzle the yogurt dressing over the bowls, sprinkle with crumbled cheese, and add fresh herbs. Serve with lime wedges for an extra zing.
Notes
For deeper flavor, marinate the chicken overnight. Grilling enhances the corn’s flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 80mg