Healthy Chicken Street Corn Bowls (Printable)

Grilled chicken and smoky corn combine with fresh veggies and tangy yogurt for a nutritious, high-protein summer bowl.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Juice of 1 lime
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1 clove garlic, minced
07 - Salt and pepper to taste

→ Grilled Corn

08 - 2 ears fresh corn or 1 1/2 cups frozen corn
09 - 1 teaspoon olive oil
10 - 1/2 teaspoon ground cumin
11 - Pinch of cayenne pepper
12 - 1 tablespoon chopped fresh cilantro
13 - Juice of 1/2 lime

→ Bowl Base and Vegetables

14 - 2 cups chopped romaine lettuce or spinach
15 - 1 cup cherry tomatoes, halved
16 - 1/2 red onion, finely diced
17 - 1 bell pepper, chopped

→ Greek Yogurt Dressing

18 - 1/2 cup plain Greek yogurt
19 - Juice of 1/2 lime
20 - 1 tablespoon olive oil
21 - 1 teaspoon honey, optional
22 - Salt, pepper, and garlic powder to taste

→ Garnish and Serving

23 - Crumbled cotija or feta cheese
24 - Fresh cilantro or parsley
25 - Lime wedges

# How To Make:

01 - Whisk together 1 tablespoon olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper in a bowl. Add chicken breasts and turn to coat evenly. Marinate for 20 to 30 minutes.
02 - Preheat grill or grill pan over medium-high heat. Grill marinated chicken for 5 to 6 minutes per side until internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then slice into strips.
03 - Brush corn with 1 teaspoon olive oil. Grill, turning occasionally, for 8 to 10 minutes until kernels are lightly charred. For frozen corn, sauté in a skillet until lightly browned. Cut kernels from cob if using fresh corn.
04 - Toss grilled corn with ground cumin, cayenne pepper, chopped cilantro, and juice of 1/2 lime in a bowl. Mix gently to combine.
05 - Whisk together 1/2 cup plain Greek yogurt, juice of 1/2 lime, 1 tablespoon olive oil, honey if desired, salt, pepper, and garlic powder until smooth and well combined.
06 - Divide 2 cups chopped lettuce or spinach between two bowls. Layer sliced chicken, seasoned corn mixture, cherry tomatoes, red onion, and bell pepper on top.
07 - Drizzle Greek yogurt dressing over each bowl. Sprinkle with crumbled cheese and fresh herbs. Serve with lime wedges on the side.

# Top Tips:

01 -
  • It tastes like a restaurant dish but comes together faster than you'd expect, making weeknight dinners feel less like a chore.
  • The charred corn and smoky chicken keep it interesting enough that you won't get bored even if you make it twice a week for meal prep.
  • High protein means you stay full and satisfied without the afternoon energy crash.
02 -
  • Marinating the chicken for the full 20 to 30 minutes makes a noticeable difference in tenderness; I learned this the hard way by skipping it once and wondering why my chicken felt dry despite perfect grill timing.
  • Resting the grilled chicken is not optional—it's the difference between juice running onto your plate and staying inside where it belongs.
03 -
  • Pound your chicken breasts to an even thickness before marinating so they cook uniformly without any dry edges.
  • Don't skip the rest period after grilling—those 5 minutes are where the chicken goes from good to genuinely juicy.
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