Description
This Grilled Chicken Bowl combines tender, smoky grilled chicken with charred corn and spicy jalapeños, all brought together by a zesty, creamy Greek yogurt sauce. Perfect for a flavorful and nutritious meal, it’s easy to prepare and customizable with fresh toppings like avocado and cherry tomatoes.
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
- Marinate the Chicken: In a bowl, combine the chicken breasts with 1 tablespoon olive oil, 2 minced garlic cloves, salt, and pepper. Toss to coat evenly. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Preheat and Grill Chicken: Preheat your grill to medium-high heat. Place the chicken breasts on the grill and cook until tender and juicy with slight char marks, approximately 6-7 minutes per side, making sure not to overcook.
- Grill Vegetables: Add the fresh corn cobs and whole jalapeños to the grill. Cook until they develop a smoky, caramelized exterior, turning occasionally—about 8-10 minutes. Allow to cool, then cut the grilled corn kernels off the cob and dice the jalapeños. Remove seeds if less heat is desired.
- Prepare the Creamy Sauce: In a small bowl, whisk together Greek yogurt, fresh lime juice, 1 minced garlic clove, 1 teaspoon olive oil, chopped cilantro, salt, and pepper. Chill the sauce for about 10 minutes to allow the flavors to mellow.
- Assemble the Bowl: Slice or dice the grilled chicken breasts. Layer the chicken over your choice of grains or greens in serving bowls. Top with the grilled corn kernels and diced jalapeños. Drizzle generously with the creamy sauce and garnish with additional fresh cilantro and any optional toppings such as sliced avocado, cherry tomatoes, or shredded cheese.
Notes
- Removing jalapeño seeds reduces heat significantly, adjust according to your preference.
- Grilling corn and jalapeños imparts a smoky flavor essential to this recipe’s character.
- Use Greek yogurt to keep the sauce creamy and tangy while adding protein.
- Optional toppings like avocado and queso fresco add richness and texture.
- This recipe is easily doubled to serve more people.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
