Healthy Chicken Street Corn (Print)

Grilled chicken and smoky corn combine with crisp vegetables and tangy yogurt dressing in a fresh, protein-packed bowl.

# Components:

→ 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 1.5 cups frozen corn
09 - 1 teaspoon olive oil
10 - 1/2 teaspoon ground cumin
11 - Pinch of cayenne pepper
12 - 1 tablespoon chopped cilantro
13 - Juice of 1/2 lime

→ Bowl Components

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

→ Garnish and Serving

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

# Directions:

01 - In a bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Add chicken breasts, turning to coat thoroughly. Marinate for 20 to 30 minutes.
02 - Preheat grill or grill pan over medium-high heat. Grill chicken for 5 to 6 minutes per side until internal temperature reaches 165°F. Remove and let rest for 5 minutes, then slice.
03 - Brush corn with olive oil. Grill, turning occasionally, until kernels are lightly charred, about 8 to 10 minutes. Cut kernels off the cob, or if using frozen corn, sauté in a skillet until lightly browned.
04 - In a bowl, toss grilled corn with cumin, cayenne pepper, chopped cilantro, and lime juice until evenly coated.
05 - In a bowl, whisk together Greek yogurt, lime juice, olive oil, honey if using, salt, pepper, and garlic powder until smooth and well combined.
06 - Divide lettuce or spinach between two bowls. Top each with sliced chicken, corn mixture, cherry tomatoes, red onion, and bell pepper.
07 - Drizzle each bowl with Greek yogurt dressing. Sprinkle with crumbled cheese and fresh herbs. Serve with lime wedges.

# Expert Advice:

01 -
  • It comes together faster than your usual lunch run, and tastes way better than whatever's sitting under heat lamps.
  • The protein keeps you satisfied for hours without that heavy feeling, perfect for those days when you need real energy.
  • Everything can be prepped ahead and mixed in the morning, turning weekday mornings from chaotic to manageable.
02 -
  • Don't skip letting the chicken rest after grilling—five minutes seems pointless but it keeps the meat juicy instead of turning it into rubber.
  • If your corn kernels keep falling off the cob while you're grilling, stand the ear upright on the cutting board and use a sharp knife to slice downward; it's faster and way less frustrating than picking kernels off the floor.
03 -
  • Toast your cumin in a dry skillet for 30 seconds before adding it to the corn—it sounds like nothing but somehow makes everything taste more intentional and alive.
  • Keep your grill at medium-high, not screaming hot, so the chicken develops that golden crust without cooking the outside before the inside is done.
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