This Grilled Chicken Bowl with Corn, Jalapeños, and Creamy Sauce is a vibrant, wholesome, and satisfying meal packed with flavor and texture. Juicy grilled chicken pairs beautifully with smoky-sweet corn, spicy jalapeños, and a refreshing, tangy sauce to bring it all together. It’s the perfect weeknight dinner or meal prep option.
Why You’ll Love This Recipe
This bowl is not only nutritious and colorful but also easy to prepare. It combines lean protein, whole grains, legumes, and vegetables, making it a balanced, satisfying dish. The creamy sauce adds a zesty contrast to the smoky grilled chicken and sweet corn, while jalapeños give it a subtle heat. It’s also customizable, allowing you to switch grains, beans, or spice levels according to your preference.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken and Bowl:
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Boneless, skinless chicken breasts
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Olive oil
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Smoked paprika
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Ground cumin
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Garlic powder
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Salt and pepper
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Fresh or frozen corn kernels
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Jalapeño, thinly sliced (remove seeds for less heat)
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Cooked brown rice or quinoa
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Black beans, rinsed and drained
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Chopped fresh cilantro
For the Creamy Sauce:
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Greek yogurt or sour cream
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Lime juice
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Honey or agave
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Garlic clove, minced
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Salt and pepper
Directions
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Preheat a grill or grill pan to medium-high heat.
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In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
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Grill the chicken for 6–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
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While the chicken is grilling, heat a skillet over medium heat. Add the corn and jalapeño slices. Sauté for 3–4 minutes until the corn is lightly charred and the jalapeños are softened. Remove from heat.
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Prepare the creamy sauce by whisking together Greek yogurt or sour cream, lime juice, honey or agave, minced garlic, salt, and pepper in a small bowl until smooth.
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To assemble, divide the cooked brown rice or quinoa between bowls. Top with sliced grilled chicken, sautéed corn and jalapeños, black beans, and chopped cilantro. Drizzle with the creamy sauce and serve.
Servings and timing
This recipe makes approximately 2 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
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Substitute chicken with grilled shrimp, steak, or tofu for a different protein option.
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Use white rice, farro, or couscous in place of brown rice or quinoa.
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Add sliced avocado or a handful of mixed greens for extra nutrition and texture.
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Spice it up further with hot sauce or extra jalapeños.
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Swap Greek yogurt with vegan alternatives for a dairy-free sauce.
Storage/Reheating
Store the components separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken, corn, and rice in the microwave or stovetop until warmed through.
Keep the creamy sauce refrigerated and use it cold as a dressing when serving.
Do not freeze the assembled bowl, but the grilled chicken and grains can be frozen separately for up to 1 month.
FAQs
Can I make this bowl ahead of time?
Yes, it’s great for meal prep. Store ingredients separately and assemble just before serving.
How spicy is this dish?
The level of heat depends on how many jalapeño seeds you include. Remove them for mild heat or leave them in for more spice.
Can I use canned corn instead of fresh or frozen?
Yes, just drain it well and sauté briefly to add a bit of charred flavor.
What can I use instead of Greek yogurt?
Sour cream works well, or a plant-based yogurt for a dairy-free option.
Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free. Just verify that any store-bought items are certified if needed.
Can I grill the corn instead of sautéing it?
Absolutely. Grilling the corn adds a delicious smoky flavor.
How long should I rest the chicken after grilling?
Let the chicken rest for 3–5 minutes to retain its juices before slicing.
What other toppings can I add?
Try adding diced tomatoes, shredded lettuce, pickled onions, or cheese for extra flavor.
How do I make it vegetarian?
Swap the chicken for grilled tofu or extra beans and vegetables.
Can I double this recipe?
Yes, simply scale up the ingredients proportionally for more servings.
Conclusion
Grilled Chicken Bowl with Corn, Jalapeños & Creamy Sauce is a flavorful, wholesome dish that’s perfect for a quick dinner or healthy meal prep. The combination of grilled protein, whole grains, and zesty sauce ensures a balanced and satisfying meal every time. Customizable and simple, it’s a reliable go-to for anyone seeking nourishing yet bold flavors.
Print
Grilled Chicken Bowl with Corn, Jalapeños & Creamy Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Grilled Chicken Bowl with Corn, Jalapeños & Creamy Sauce is a vibrant, flavor-packed meal perfect for lunch or dinner. Featuring smoky grilled chicken, charred corn, zesty jalapeños, and a tangy yogurt-lime sauce over hearty grains, it’s a wholesome and delicious one-bowl wonder.
Ingredients
For the Chicken Bowl:
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2 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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Salt and pepper, to taste
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1 cup fresh or frozen corn kernels
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1 jalapeño, thinly sliced (remove seeds for less heat)
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1 cup cooked brown rice or quinoa
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1/2 cup black beans, rinsed and drained
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1/4 cup chopped fresh cilantro
For the Creamy Sauce:
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1/2 cup Greek yogurt or sour cream
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1 tablespoon lime juice
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1 teaspoon honey or agave
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1 small garlic clove, minced
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Salt and pepper, to taste
Instructions
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Preheat grill or grill pan to medium-high heat.
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In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Rub evenly over the chicken breasts.
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Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (75°C). Remove from heat and let rest.
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In a skillet over medium heat, sauté corn and jalapeño slices for 3-4 minutes until lightly charred.
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In a small bowl, mix together all sauce ingredients until smooth. Adjust seasoning to taste.
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Slice grilled chicken. In serving bowls, layer brown rice or quinoa, black beans, grilled chicken, sautéed corn and jalapeños, and fresh cilantro.
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Drizzle with the creamy sauce and serve immediately.
Notes
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For a spicier kick, leave jalapeño seeds in.
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This bowl can be prepped ahead and assembled just before serving.
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Add avocado or shredded cheese for extra flavor.
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