Description

A bright, bold, and healthy dinner bowl featuring juicy grilled chicken, sweet charred corn, and a tangy creamy sauce over fluffy rice. Perfect for quick weeknights or cozy dinner dates.

Ingredients

Scale

2 medium boneless, skinless chicken breasts (about 1 lb / 450g)
3 ears fresh corn or 1½ cups frozen corn
2 cups cooked rice (brown or jasmine)
½ cup Greek yogurt (120ml, full-fat preferred)
Juice of 2 limes
2 tablespoons mayonnaise
2 cloves garlic, minced
1 teaspoon chili powder (ancho or regular)
Small bunch cilantro, chopped
2 stalks green onions, sliced
¼ cup queso fresco or feta cheese, crumbled (optional)
Salt and pepper to taste
Pinch of smoked paprika (for chicken seasoning)
Olive oil (optional, for marinating chicken)

Instructions

Preheat your grill or grill pan over medium-high heat for 5 minutes until hot.
Pat chicken dry and season both sides with salt, pepper, and smoked paprika. Optionally toss with 1 teaspoon olive oil and let sit for 10 minutes.
Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly.
While chicken cooks, grill corn on the cob, turning occasionally, until kernels are golden and slightly blackened (5-7 minutes). If using frozen corn, sauté with a little oil until browned. Slice kernels off the cob once cooled.
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, salt, and pepper until creamy and smooth.
Assemble bowls by placing cooked rice as the base. Top with sliced chicken, grilled corn kernels, and drizzle with the creamy sauce.
Scatter chopped cilantro, green onions, and crumbled queso fresco or feta cheese on top.
Serve immediately with extra lime wedges on the side. Optionally toss gently before serving.

Notes

Rest the chicken after grilling to keep it juicy. Char the corn well for smoky flavor. Use fresh lime juice for best taste. Sauce can be made a day ahead and stored in the fridge. If chicken cooks faster than corn, keep corn warm in a 350°F oven. For dairy-free, swap Greek yogurt and mayo for vegan alternatives and chicken for tofu.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximatel
Calories: 450
Fat: 12
Carbohydrates: 40
Fiber: 5
Protein: 38

Keywords: street corn, chicken rice bowl, grilled chicken, healthy dinner, quick dinner, summer recipe, creamy lime sauce