Juicy chicken, smoky corn, fresh vegetables, and tangy yogurt dressing combine in a vibrant, protein-packed bowl.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Juice of 1 lime
04 - 1 teaspoon chili powder
05 - ½ teaspoon smoked paprika
06 - 1 clove garlic, minced
07 - Salt and pepper to taste
→ Grilled Corn
08 - 2 ears fresh corn or 1½ cups frozen corn
09 - 1 teaspoon olive oil
10 - ½ teaspoon ground cumin
11 - Pinch of cayenne pepper
12 - 1 tablespoon chopped cilantro
13 - Juice of ½ lime
→ Bowls
14 - 2 cups romaine lettuce or spinach, chopped
15 - 1 cup cherry tomatoes, halved
16 - ½ red onion, finely diced
17 - 1 bell pepper, chopped
→ Greek Yogurt Dressing
18 - ½ cup plain Greek yogurt
19 - Juice of ½ lime
20 - 1 tablespoon olive oil
21 - 1 teaspoon honey, optional
22 - Salt, pepper, and garlic powder to taste
→ Serving
23 - Crumbled cotija or feta cheese
24 - Fresh cilantro or parsley
25 - Lime wedges
# Method:
01 - Combine olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for 20–30 minutes.
02 - Preheat grill or grill pan to medium-high heat. Grill chicken for 5–6 minutes per side until internal temperature reaches 165°F. Remove and rest for 5 minutes, then slice.
03 - Brush corn with olive oil and grill, turning occasionally, until kernels are lightly charred, about 8–10 minutes. Cut kernels from cob, or sauté frozen corn in skillet until lightly browned.
04 - Toss grilled corn with cumin, cayenne pepper, chopped cilantro, and lime juice in a bowl.
05 - Whisk together Greek yogurt, lime juice, olive oil, honey if using, salt, pepper, and garlic powder until smooth.
06 - Divide lettuce or spinach between two bowls. Top each with sliced chicken, corn mixture, cherry tomatoes, red onion, and bell pepper.
07 - Drizzle each bowl with Greek yogurt dressing. Sprinkle with crumbled cheese and fresh herbs. Serve with lime wedges.
