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:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 cup fresh or frozen corn kernels
1 jalapeño, thinly sliced (remove seeds for less heat)
1 cup cooked brown rice or quinoa
1/2 cup black beans, rinsed and drained
1/4 cup chopped fresh cilantro

For the Creamy Sauce:

1/2 cup Greek yogurt or sour cream
1 tablespoon lime juice
1 teaspoon honey or agave
1 small garlic clove, minced
Salt and pepper, to taste

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Instructions

Preheat grill or grill pan to medium-high heat.
In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Rub evenly over the chicken breasts.
Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (75°C). Remove from heat and let rest.
In a skillet over medium heat, sauté corn and jalapeño slices for 3-4 minutes until lightly charred.
In a small bowl, mix together all sauce ingredients until smooth. Adjust seasoning to taste.
Slice grilled chicken. In serving bowls, layer brown rice or quinoa, black beans, grilled chicken, sautéed corn and jalapeños, and fresh cilantro.
Drizzle with the creamy sauce and serve immediately.

Notes

For a spicier kick, leave jalapeño seeds in.
This bowl can be prepped ahead and assembled just before serving.
Add avocado or shredded cheese for extra flavor.