Description
This flavorful Grilled Chicken Bowl combines tender grilled chicken breasts with smoky grilled corn and jalapeños, all topped with a zesty, creamy cilantro-lime sauce. Perfect for a healthy, vibrant meal that can be served over your choice of grains or greens, it offers a delightful balance of smoky, spicy, and creamy flavors in just 35 minutes.
Ingredients
Scale
Chicken and Vegetables
- 2 boneless, skinless chicken breasts
- 2 fresh corn cobs (or 1 cup thawed frozen corn kernels)
- 2-3 jalapeños (adjust to taste; seeds removed for less heat)
- 2 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil (for grilling chicken and veggies)
Creamy Sauce
- 1/2 cup Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
Optional Toppings
- Sliced avocado
- Cherry tomatoes
- Shredded cheese (e.g. queso fresco)
Instructions
- Prepare the Chicken: Marinate the chicken breasts with 1 tablespoon olive oil, minced garlic, salt, and pepper. Let them marinate for at least 15 minutes to absorb the flavors. Preheat your grill and cook the chicken until tender and juicy with slight char marks, ensuring not to overcook it.
- Grill the Corn and Jalapeños: Grill fresh corn cobs and whole jalapeños until they develop a smoky, caramelized exterior. Allow to cool, then cut the corn kernels off the cob and dice the jalapeños. Remove seeds if you prefer less heat.
- Make the Creamy Sauce: In a bowl, whisk together Greek yogurt, lime juice, minced garlic, chopped cilantro, 1 teaspoon olive oil, salt, and pepper. Let the sauce chill for about 10 minutes to develop richer flavors.
- Assemble the Bowl: Slice or dice the grilled chicken and layer it over your choice of grains or greens. Scatter the grilled corn kernels and diced jalapeños on top. Drizzle generously with the creamy sauce, then garnish with fresh cilantro and any optional toppings you desire.
Notes
- Adjust jalapeño quantity and seed content to control spiciness.
- You can substitute grilled chicken with tofu or another protein for variation.
- Serve on a bed of rice, quinoa, or mixed greens based on preference.
- The creamy sauce can be made ahead and refrigerated to deepen flavor.
- Optional toppings like avocado and queso fresco add richness and texture.
