Healthy Chicken Street Corn (Printable version)

Grilled chicken and smoky corn combine with fresh veggies and tangy dressing for a vibrant protein-packed 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 fresh cilantro, chopped
13 - Juice of 1/2 lime

→ Bowls

14 - 2 cups romaine lettuce or spinach, chopped
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

→ Serving

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

# Directions:

01 - In a mixing bowl, whisk together 1 tablespoon olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Add chicken breasts and turn to coat evenly. Marinate for 20 to 30 minutes at room temperature.
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 ears with 1 teaspoon olive oil. Grill, turning occasionally, until kernels are lightly charred, about 8 to 10 minutes. If using frozen corn, sauté in a skillet until lightly browned.
04 - Cut kernels off the cob. In a bowl, toss corn with ground cumin, cayenne pepper, chopped cilantro, and lime juice. Mix until well combined.
05 - In a small bowl, whisk together Greek yogurt, lime juice, olive oil, honey if using, salt, pepper, and garlic powder until smooth and creamy.
06 - Divide chopped lettuce or spinach between two serving bowls. Top each bowl with sliced grilled chicken, seasoned corn mixture, cherry tomatoes, diced red onion, and chopped bell pepper.
07 - Drizzle each bowl generously with Greek yogurt dressing. Sprinkle with crumbled cotija or feta cheese and fresh herbs. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • High protein and genuinely satisfying, so you won't be hungry two hours later.
  • The grilled corn and smoky spices make it taste indulgent while being surprisingly light.
  • Everything comes together in under 40 minutes, even if you're juggling other things.
  • It's endlessly customizable—swap proteins, add grains, skip the cheese if you want.
02 -
  • Don't skip the resting period after grilling—those five minutes let the juices redistribute so the meat stays moist when you slice it, not dry and stringy.
  • If your corn kernels aren't coming off the cob cleanly, you didn't grill long enough, and that's okay—just sauté frozen corn in a hot skillet with a little oil instead.
  • The dressing seems thin, but that's the point—it's meant to be poured, not dolloped, so it coats everything evenly without drowning the vegetables.
03 -
  • If you don't have a grill, a grill pan or even a regular skillet works just as well—you lose the aesthetic char marks, but the flavor is nearly identical.
  • Make the dressing the night before so the garlic powder has time to mellow and the flavors blend together into something smoother and more cohesive.
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