This is one of those meals I come back to again and again during summer. It’s fresh, vibrant, and comes together in just over 30 minutes. I can easily prep the ingredients ahead, making it perfect for meal prep or backyard lunches. Plus, it’s totally customizable based on what’s in my fridge. It’s healthy, flavorful, and full of texture—from the crunch of grilled corn to the creamy dressing and juicy chicken.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts
1 tbsp olive oil
juice of 1 lime
1 tsp chili powder
½ tsp smoked paprika
1 clove garlic, minced
salt and pepper to taste
2 ears fresh corn or 1½ cups frozen corn
1 tsp olive oil
½ tsp cumin
pinch of cayenne pepper
1 tbsp chopped cilantro
1 cup cherry tomatoes, halved
½ red onion, finely diced
1 bell pepper, chopped
2 cups romaine lettuce or spinach
½ cup plain Greek yogurt
juice of ½ lime
1 tbsp olive oil
1 tsp honey (optional)
salt, pepper, and garlic powder to taste
crumbled cotija or feta cheese
fresh cilantro or parsley
lime wedges
Directions
I whisk the olive oil, lime juice, chili powder, smoked paprika, garlic, salt, and pepper in a bowl, then coat the chicken with the mixture. I let it marinate for 20–30 minutes.
I preheat the grill or a grill pan over medium-high heat, then cook the chicken for 5–6 minutes on each side until it reaches an internal temperature of 165°F. I let it rest, then slice it.
I brush the corn with olive oil and grill it until the kernels are lightly charred—about 8–10 minutes. Then I cut the kernels off the cob.
I toss the grilled corn with cumin, cayenne, chopped cilantro, and a little lime juice in a bowl.
I whisk the Greek yogurt, lime juice, olive oil, honey (if I’m using it), salt, pepper, and garlic powder until the dressing is smooth.
I divide the lettuce or spinach between two bowls, then top with sliced grilled chicken, corn mix, cherry tomatoes, red onion, and bell pepper.
I drizzle the yogurt dressing over the bowls, sprinkle with cotija or feta cheese, and finish with fresh herbs and lime wedges.
Servings and timing
This recipe makes 2 bowls and takes about 35 minutes in total—just the right amount of time for a healthy, filling lunch or dinner without too much effort.
Variations
I sometimes swap the chicken for grilled shrimp or tofu for a pescatarian or vegetarian option. Quinoa or brown rice make great additions if I want a heartier bowl. For a spicier twist, I like adding sliced jalapeños or a few dashes of hot sauce. When I’m short on time, I use canned corn and pre-cooked chicken to speed things up.
Storage/reheating
I store each component separately to keep things fresh. The chicken and corn mix go into airtight containers and last in the fridge for up to 3 days. The yogurt dressing stays good for about 4 days. I reheat the chicken and corn gently in the microwave or on the stovetop, then assemble the bowl when I’m ready to eat.
FAQs
Can I use frozen corn instead of fresh?
Yes, I just thaw and sauté it in a pan until slightly charred if I’m not grilling. It’s super convenient and still delicious.
What can I use instead of Greek yogurt for the dressing?
Sometimes I use sour cream or a dairy-free yogurt alternative. I just make sure it’s thick enough to coat the ingredients well.
How do I know when the chicken is fully cooked?
I always use a meat thermometer and check that it reaches 165°F internally. Letting it rest after grilling helps keep it juicy too.
Can I make this recipe ahead for meal prep?
Definitely. I like to prep all the ingredients and keep them in separate containers. Then I just assemble when I’m ready to eat for the freshest taste.
What other toppings work well in this bowl?
I love adding avocado slices, black beans, pickled onions, or even crushed tortilla chips for crunch. It’s one of those bowls I can build however I like.
Conclusion
These Healthy Chicken and Street Corn Bowls are everything I want in a summer meal—fresh, flavorful, high in protein, and easy to throw together. They’re just as perfect for a quiet lunch on the patio as they are for feeding a hungry crowd. Every bite is a mix of smoky, tangy, and creamy goodness—and I keep them in my meal rotation all summer long.
Fresh, colorful, and packed with protein, these summer bowls feature grilled chicken, smoky corn, and a creamy Greek yogurt dressing for the ultimate healthy meal.
Author:Sarah
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:2 bowls
Category:Dinner, Lunch, Meal Prep, Salad Bowls
Method:Grilling, Stovetop
Cuisine:Mexican-Inspired, American
Diet:Gluten Free
Ingredients
For the Chicken Marinade:
2 boneless, skinless chicken breasts
1 tbsp olive oil
Juice of 1 lime
1 tsp chili powder
½ tsp smoked paprika
1 clove garlic, minced
Salt and pepper to taste
For the Corn Mixture:
2 ears fresh corn or 1½ cups frozen corn
1 tsp olive oil
½ tsp cumin
Pinch of cayenne pepper
1 tbsp chopped cilantro
For the Dressing:
½ cup plain Greek yogurt
Juice of ½ lime
1 tbsp olive oil
1 tsp honey (optional)
Salt, pepper, and garlic powder to taste
For the Bowls:
1 cup cherry tomatoes, halved
½ red onion, finely diced
1 bell pepper, chopped
2 cups romaine lettuce or spinach
Crumbled cotija or feta cheese
Fresh cilantro or parsley (for garnish)
Lime wedges (for serving)
Instructions
Marinate Chicken: In a bowl, whisk olive oil, lime juice, chili powder, smoked paprika, garlic, salt, and pepper. Coat chicken and marinate for 20–30 minutes.
Grill Chicken: Heat a grill or grill pan over medium-high. Cook chicken 5–6 minutes per side or until internal temp reaches 165°F. Rest, then slice.
Grill Corn: Brush corn with olive oil and grill until lightly charred (8–10 minutes). Cut kernels off the cob.
Season Corn: Toss corn with cumin, cayenne, cilantro, and a splash of lime juice.
Make Dressing: Whisk Greek yogurt, lime juice, olive oil, honey (if using), salt, pepper, and garlic powder until smooth.
Assemble Bowls: Divide greens into 2 bowls. Top with sliced chicken, corn, tomatoes, onion, and bell pepper.
Finish: Drizzle with dressing, sprinkle with cheese and herbs, and serve with lime wedges.
Notes
For extra flavor, add avocado or black beans.
Can be made dairy-free by omitting cheese and using a dairy-free yogurt.
Great for meal prep — store ingredients separately and assemble when ready to eat.
