This Grilled Chicken Bowl is a celebration of summer flavors—tender grilled chicken, sweet corn kernels, spicy jalapeños, and a creamy sauce that ties it all together. It’s fresh, satisfying, and perfect for lunch or dinner. Customize it with your favorite veggies or grains for a complete meal packed with color and taste!
Ingredients
For the Grilled Chicken
- 4 boneless, skinless chicken breasts (or thighs), sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the Corn and Jalapeños
- 2 cups cooked corn kernels (fresh, frozen, or canned)
- 2 jalapeños, seeded and diced (adjust based on heat preference)
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 1 tablespoon olive oil
- A pinch of salt
For the Creamy Sauce
- ½ cup sour cream (or Greek yogurt for a healthier option)
- ¼ cup mayonnaise (or avocado cream for vegan version)
- Juice of 1 lime
- 1 clove garlic, minced
- 1 teaspoon honey (optional, for balance)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
For Assembly
- Cooked rice, quinoa, or mixed greens (as a base)
- Optional toppings: shredded cheese, sliced avocado, cherry tomatoes, or tortilla strips
Instructions
Step 1: Marinate the Chicken
- In a mixing bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
- Add the chicken strips to the marinade, tossing to coat evenly. Let them marinate for at least 30 minutes (or up to 2 hours in the fridge).
Step 2: Grill the Chicken
- Preheat your grill or a grill pan over medium-high heat. Grill the chicken strips for 5–6 minutes per side, or until fully cooked and lightly charred. Set aside to rest.
Step 3: Roast the Corn and Jalapeños
- Toss the corn kernels, diced jalapeños, red bell pepper, and red onion with olive oil and a pinch of salt.
- Spread the mixture on a baking sheet or directly on the grill. Roast or grill for 8–10 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Step 4: Make the Creamy Sauce
- In a small mixing bowl, combine the sour cream, mayonnaise, lime juice, minced garlic, honey (if using), salt, and pepper. Whisk until smooth.
- Taste and adjust seasonings if needed. Stir in chopped cilantro for freshness.
Step 5: Assemble the Bowls
- Divide your chosen base (rice, quinoa, or greens) among serving bowls.
- Top each bowl with grilled chicken strips, roasted corn and jalapeño mixture, and any optional toppings like cheese, avocado, or tortilla strips.
- Drizzle generously with the creamy sauce before serving.
Step 6: Serve
- Enjoy these bowls warm, savoring the smoky chicken, sweet corn, fiery jalapeños, and cooling creamy sauce in every bite.
Tips for Success
- Heat Control : Adjust the number of jalapeños based on your spice tolerance—leave seeds in for extra heat or remove them for mild flavor.
- Grilling Alternatives : If grilling isn’t an option, use a hot skillet or air fryer to achieve similar results.
- Sauce Customization : Swap sour cream for coconut milk yogurt or cashew cream for a dairy-free alternative.
Nutritional Information (Approximate per Serving)
(Based on 4 servings)
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 300mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 5g
- Protein: 25g
Variations
- Vegan Option : Replace the chicken with grilled portobello mushrooms or tofu and use plant-based sour cream/mayo for the sauce.
- Protein Boost : Add black beans or chickpeas alongside the chicken for extra heartiness.
- Taco-Inspired Twist : Serve the bowl contents wrapped in warm tortillas for a taco-style variation.
With its bold combination of smoky, spicy, and creamy elements, this Grilled Chicken Bowl with Corn, Jalapeños & Creamy Sauce delivers excitement in every bite. Whether enjoyed as a light lunch or hearty dinner, it’s sure to become a go-to recipe for anyone who loves vibrant, flavorful meals!