Description

This Grilled Chicken Bowl with Corn, Jalapeños & Creamy Sauce is a flavorful, healthy dish perfect for a quick and satisfying meal. Juicy grilled chicken breasts are paired with smoky grilled corn and spicy jalapeños, all brought together by a zesty and creamy cilantro-lime yogurt sauce. Ideal for lunch or dinner, this bowl is customizable with your favorite grains or greens and topped with fresh avocado, tomatoes, or cheese for extra richness.

Ingredients

Scale

Protein 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)

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Instructions

Prepare the Chicken: Marinate the chicken breasts with 1 tablespoon olive oil, minced garlic, salt, and pepper. Allow the chicken to marinate for at least 15 minutes so it absorbs the flavors fully.
Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook until tender and juicy, achieving slight char marks on both sides. Be careful not to overcook to retain moistness, approximately 6-7 minutes per side depending on thickness.
Grill the Corn and Jalapeños: While the chicken cooks, place the fresh corn cobs and whole jalapeños on the grill. Grill until they develop a smoky, caramelized exterior with some char marks, turning occasionally for even cooking. Once grilled, let them cool enough to handle.
Prepare Corn and Jalapeños: Cut the corn kernels off the cob and dice the grilled jalapeños. Remove seeds before dicing if you prefer less heat in the dish.
Make the Creamy Sauce: In a bowl, whisk together Greek yogurt, fresh lime juice, minced garlic, chopped cilantro, 1 teaspoon olive oil, salt, and pepper. Chill the sauce for about 10 minutes to allow the flavors to meld and deepen.
Assemble the Bowl: Slice or dice the grilled chicken breasts. In serving bowls, arrange a base of your preferred grains or greens. Top with sliced chicken, grilled corn kernels, and diced jalapeños. Drizzle generously with the creamy cilantro-lime sauce. Garnish with fresh cilantro and add optional toppings like sliced avocado, cherry tomatoes, or shredded cheese as desired.

Notes

To reduce heat, remove jalapeño seeds completely before dicing.
For a vegetarian version, substitute grilled chicken with grilled tofu or portobello mushrooms.
Use thawed frozen corn if fresh corn is unavailable; grill briefly to add smoky flavor.
Adjust lime juice in the sauce to balance creaminess and tanginess to your preference.
This bowl pairs well with brown rice, quinoa, or mixed leafy greens as a base.