Description
A vibrant, zesty, and creamy chicken bowl featuring grilled chicken, charred corn, and a tangy Greek yogurt-lime sauce. This quick 30-minute meal is perfect for busy weeknights and meal prep.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 cup full-fat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chipotle powder
- 2 tablespoons finely chopped fresh cilantro
- 1/4 teaspoon salt (for sauce)
- 2 ears fresh corn kernels (or 1.5 cups thawed frozen corn)
- 1/4 cup finely diced red onion
- 1 large avocado, sliced
- 1 jalapeno, thinly sliced (optional)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Rice, quinoa, or lettuce for base
Instructions
- Pat chicken breasts dry and pound to an even 1/2-inch thickness.
- Mix cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Rub generously over both sides of the chicken.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Cook chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest.
- In the same pan, char corn kernels for 5 minutes, stirring occasionally, until blistered.
- Whisk together Greek yogurt, mayonnaise, lime juice, lime zest, chipotle powder, salt, and chopped cilantro until smooth.
- Slice rested chicken into strips or cubes.
- Assemble bowls with base (rice/quinoa/greens), topped with chicken, charred corn, red onion, avocado, and jalapeno.
- Drizzle with sauce, garnish with cilantro and lime wedges.
Notes
For best results, use fresh lime juice and let the chicken rest before slicing to retain juices. The sauce can be stored separately for up to 5 days. For a dairy-free version, substitute Greek yogurt with coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 6
- Protein: 32
Keywords: chicken bowl, street corn, creamy sauce, meal prep, healthy dinner, 30 minute meal, gluten-free, Mexican inspired