Grilled Chicken Bowl with Corn, Jalapeños & Creamy Sauce: A Flavor-Packed, High-Protein Meal
Looking for a wholesome, protein-rich, and flavor-loaded meal that’s perfect for lunch or dinner? This Grilled Chicken Bowl with Charred Corn, Fresh Jalapeños, and a Creamy, Tangy Sauce is your next go-to recipe. It’s easy to make, incredibly satisfying, and packed with nutrients — ideal for anyone following a healthy lifestyle or just craving a delicious grilled meal with a punch of flavor.
Why You’ll Love This Grilled Chicken Bowl
- Balanced Nutrition: Lean protein from chicken, fiber-rich corn, and probiotics from Greek yogurt.
- Bursting Flavor: A smoky, spicy, creamy blend that hits every taste bud.
- Meal-Prep Friendly: Great for batch cooking — just grill extra chicken and corn for future meals.
- Customizable Heat: You control the spice level with jalapeños or your favorite chili.
Ingredients (Serves 4)
For the Grilled Chicken
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
For the Corn
- 4 ears fresh corn, shucked and halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Creamy Sauce
- 1 cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and pepper, to taste
For the Bowl Assembly
- 1 cup cooked or grilled corn kernels
- ½ cup fresh cilantro, chopped
- ¼ cup chopped jalapeños (adjust heat level as needed)
- Lime wedges, for serving
Step-by-Step Instructions
1. Marinate & Grill the Chicken
In a large bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken and coat it well. Let it marinate for at least 20–30 minutes.
Preheat your grill to medium heat and cook the chicken for about 8–10 minutes per side, until fully cooked and slightly charred. Let rest for 5 minutes before slicing thinly.
2. Grill the Corn
Brush the corn with olive oil and sprinkle with salt and pepper. Grill over medium heat for 5–7 minutes per side, turning occasionally, until charred. Remove from heat, let cool slightly, and cut the kernels off the cob.
3. Prepare the Creamy Sauce
In a mixing bowl, whisk together the Greek yogurt, mayo, lime juice, honey, chili powder, cumin, salt, and pepper until smooth and creamy. Set aside in the fridge until ready to use.
4. Assemble the Bowls
Divide the grilled corn evenly between four bowls. Add sliced grilled chicken on top. Sprinkle with fresh cilantro and chopped jalapeños. Drizzle generously with the creamy sauce. Serve immediately with lime wedges on the side.
Optional Additions & Substitutions
- Add Rice or Quinoa: For a more filling bowl, serve over a base of brown rice or quinoa.
- Make it Low-Carb: Skip the corn and use cauliflower rice. Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
- Add Avocado: Creamy avocado slices pair beautifully with the grilled chicken and spicy jalapeño.
- Swap Jalapeños: Use pickled jalapeños for extra tang or milder green chiles for less heat.
Nutritional Highlights
- High in Protein: Grilled chicken is a lean, clean source of protein.
- Gut-Friendly: Greek yogurt adds probiotics to support digestion.
- Low in Sugar: Just a touch of honey in the sauce keeps things balanced.
- Rich in Fiber: Corn provides important fiber and antioxidants like lutein.
Pro Tips for Perfect Grilled Chicken Bowls
- Always let your chicken rest after grilling to keep it juicy.
- Don’t skip the lime juice — it adds acidity that balances the creamy sauce.
- Grill extra corn and store the kernels in the fridge for salads, tacos, or soups.