This Grilled Chicken Bowl is a celebration of summer flavors—tender grilled chicken, sweet corn kernels, spicy jalapeños, and a creamy sauce that ties it all together. It's fresh, satisfying, and perfect for lunch or dinner. Customize it with your favorite veggies or grains for a complete meal packed with color and taste!
Ingredients
For the Grilled Chicken
- 4 boneless, skinless chicken breasts (or thighs), sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the Corn and Jalapeños
- 2 cups cooked corn kernels (fresh, frozen, or canned)
- 2 jalapeños, seeded and diced (adjust based on heat preference)
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 1 tablespoon olive oil
- A pinch of salt
For the Creamy Sauce
- ½ cup sour cream (or Greek yogurt for a healthier option)
- ¼ cup mayonnaise (or avocado cream for vegan version)
- Juice of 1 lime
- 1 clove garlic, minced
- 1 teaspoon honey (optional, for balance)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
For Assembly
- Cooked rice, quinoa, or mixed greens (as a base)
- Optional toppings: shredded cheese, sliced avocado, cherry tomatoes, or tortilla strips
Instructions
Step 1: Marinate the Chicken
- In a mixing bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
- Add the chicken strips to the marinade, tossing to coat evenly. Let them marinate for at least 30 minutes (or up to 2 hours in the fridge).
Step 2: Grill the Chicken
- Preheat your grill or a grill pan over medium-high heat. Grill the chicken strips for 5–6 minutes per side, or until fully cooked and lightly charred. Set aside to rest.
