Description
Bright, protein-packed bowls that pair nicely seared chicken with charred corn, fresh veg, and a zippy Greek-yogurt dressing. They come together quickly, store well for meal prep, and are simple to customize.
Ingredients
Protein & Marinade
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- juice from 1 lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 garlic clove, minced
- salt and black pepper, to taste
Corn mix
- 2 ears fresh corn (or about 1½ cups frozen kernels)
- 1 teaspoon olive oil
- ½ teaspoon ground cumin
- a pinch of cayenne (optional)
- 1 tablespoon chopped cilantro
Veg
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 bell pepper, diced
- 2 cups romaine leaves or baby spinach
Yogurt dressing
- ½ cup plain Greek yogurt
- juice of ½ lime
- 1 tablespoon olive oil
- 1 teaspoon honey (optional)
- salt, pepper and garlic powder to taste
To finish
- crumbled cotija or feta cheese
- extra chopped cilantro or parsley
- lime wedges for serving
Instructions
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Make the marinade: In a bowl whisk together the tablespoon of olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt and pepper. Add the chicken and toss to coat. Refrigerate 20–30 minutes.
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Cook the chicken: Preheat a grill or a grill pan over medium-high heat. Grill the chicken 5–6 minutes per side (or until the internal temp reaches 165°F / 75°C). Let the chicken rest a few minutes, then slice thinly.
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Char the corn: Brush the corn cobs with the teaspoon of olive oil. Grill or roast them, turning occasionally, until the kernels take on some char (about 8–10 minutes). If using frozen corn, sauté in a hot pan until lightly browned. Cut the kernels off the cob and transfer to a bowl.
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Season the corn: Stir the warm kernels with the cumin, a pinch of cayenne if using, the chopped cilantro, and a little lime juice to taste.
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Whisk the dressing: In a small bowl combine the Greek yogurt, lime juice, olive oil, honey (if using), and season with salt, pepper and a pinch of garlic powder. Whisk until smooth; thin with a splash of water if you prefer a looser consistency.
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Assemble bowls: Divide the greens among serving bowls. Top with sliced chicken, the seasoned corn, tomatoes, red onion and bell pepper.
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Finish and serve: Drizzle the yogurt dressing over each bowl, scatter crumbled cotija or feta and extra herbs, and hand out lime wedges alongside.
Notes
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Make-ahead: Keep components separated in airtight containers (dressing aside) for up to 4 days.
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Swap ideas: Use shrimp, tofu, or chickpeas instead of chicken; add black beans or quinoa to bulk up the bowls.
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Crispness tip: Hold off on dressing until just before serving to keep veggies crunchy.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7
- Sodium: 450
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 6
- Protein: 38
- Cholesterol: 85