Ingredients:
For the Grilled Chicken:
2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and 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
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon honey
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper to taste
For the Bowl:
1 cup cooked corn kernels
1/2 cup chopped cilantro
1/4 cup chopped jalapeños (adjust to spice preference)
Lime wedges for serving
Instructions:
Prepare the Grilled Chicken:
In a large bowl, combine chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
Grill chicken over medium heat for 8-10 minutes per side, or until fully cooked and slightly charred. Let the chicken rest for a few minutes before slicing.
Prepare the Grilled Corn:
Brush the corn with olive oil and season with salt and pepper.
Grill the corn over medium heat for 5-7 minutes per side, turning occasionally, until charred. Let the corn cool slightly before cutting off the kernels.
Make the Creamy Sauce:
In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chili powder, cumin, salt, and pepper until smooth.
Assemble the Bowls:
Divide the cooked corn kernels into four bowls.
Top with sliced grilled chicken, chopped cilantro, and jalapeños.
Drizzle generously with creamy sauce.
Serve immediately with lime wedges.
Tips:
Adjust the amount of jalapeños to your spice preference. Remove seeds for less heat.
For a smoky flavor, grill the chicken and corn over indirect heat with wood chips.
Pre-cooked corn kernels can be used if grilling fresh corn isn’t an option.
Customize the bowls with toppings like avocado, black beans, or shredded cheese.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Servings: 4