Grilled Chicken Bowl with Creamy Garlic Sauce, Sweet Corn, and Fluffy Rice – A Perfect Healthy Power Bowl
Introduction:
In today’s fast-paced world, more and more people are turning to healthy, flavorful meals that are easy to prepare, packed with nutrients, and Instagram-worthy. One of the best examples is a grilled chicken bowl loaded with creamy garlic sauce, juicy corn, fluffy rice, and spicy jalapeños. This recipe isn’t just delicious — it’s balanced, satisfying, and perfect for lunch or dinner. It combines lean protein, healthy carbs, and a variety of textures that make every bite an explosion of flavor. Whether you’re looking to eat clean, boost your energy, or impress your family with something new, this bowl is a must-try.
Ingredients (Serves 2–3):
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts (cut into thick strips)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp black pepper
- ½ tsp salt
- Juice of ½ lemon
- 2 garlic cloves, minced
For the Rice:
- 1 cup basmati rice, rinsed and soaked
- 2 cups water
- 1 tsp salt
- 1 bay leaf (optional)
For the Sweet Corn:
- 1 cup canned or cooked corn kernels
- 1 tbsp butter
- ½ tsp garlic powder
- A pinch of chili flakes (optional)
- Salt to taste
For the Creamy Garlic Sauce:
- ½ cup plain Greek yogurt or light cooking cream
- 1 tsp garlic powder
- Juice of 1 small lemon
- Salt & black pepper to taste
- 1 tsp dried herbs (like oregano or Italian mix)
- 1 tsp mayonnaise (optional, for extra creaminess)
For Topping:
- Fresh sliced jalapeños or green chili
- Toasted sesame seeds
- Finely chopped parsley or chives
Step-by-Step Instructions:
1. Marinate and Grill the Chicken:
- In a bowl, combine olive oil, spices, lemon juice, and minced garlic.
- Add the chicken strips and coat well. Let it marinate for at least 30 minutes (longer for more flavor).
- Heat a grill pan or skillet on medium-high. Grill the chicken strips for about 4–5 minutes per side until they develop a charred, smoky finish.
- Let the chicken rest before slicing into thinner strips.
2. Cook the Rice:
- In a pot, bring water and salt (and bay leaf if using) to a boil.
- Add the soaked rice and cook uncovered for about 10–12 minutes until tender.
- Drain any excess water and fluff the rice with a fork. Cover and let rest.
3. Sauté the Corn:
- In a skillet, melt the butter. Add corn, garlic powder, chili flakes, and salt.
- Cook on medium-high for about 5–7 minutes until the corn gets slightly golden and caramelized.
4. Make the Creamy Garlic Sauce:
- Whisk together all sauce ingredients in a small bowl until smooth and creamy.
- Adjust salt, lemon, or herbs to taste. Add water to thin it out if needed.
5. Assemble the Bowl:
- In a deep serving bowl, start with a generous layer of rice.
- Add sweet corn to one side and sliced grilled chicken on the other.
- Drizzle creamy garlic sauce over the top.
- Garnish with sliced jalapeños, toasted sesame seeds, and fresh herbs.
Nutritional Highlights:
- Chicken: High in protein, low in fat — helps with muscle repair and satiety.
- Rice: Provides clean energy and is easy to digest.
- Corn: A good source of fiber and antioxidants.
- Greek yogurt-based sauce: Adds creaminess and gut-friendly probiotics.
Tips for Best Results:
- Marinate the chicken overnight for deeper flavor.
- Use grilled corn instead of sautéed for extra smokiness.
- Add avocado slices or a soft-boiled egg for more nutrition.
Extra Ideas:
- Use leftover chicken for wraps or tacos the next day.
- Swap rice with quinoa for a low-carb version. Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
- Make it vegan by replacing chicken with grilled tofu or mushrooms.