Healthy Chicken and Street Corn (Printable)

Juicy grilled chicken, smoky corn, crisp vegetables, and tangy yogurt dressing in a vibrant high-protein bowl.

# Ingredient List:

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

→ Bowl Base and Vegetables

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

# Steps:

01 - In a bowl, whisk together 1 tablespoon olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Add chicken breasts and turn to coat evenly. Marinate for 20 to 30 minutes at room temperature.
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 from heat, let rest for 5 minutes, then slice into strips.
03 - Brush corn with 1 teaspoon olive oil. Grill, turning occasionally, until kernels are lightly charred, approximately 8 to 10 minutes. Cut kernels from the cob. For frozen corn, sauté in a skillet until lightly browned.
04 - In a bowl, toss grilled corn with ground cumin, cayenne pepper, chopped cilantro, and lime juice. Mix 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 chopped lettuce or spinach between two bowls. Top each with sliced chicken, seasoned corn mixture, cherry tomatoes, red onion, and bell pepper.
07 - Drizzle Greek yogurt dressing over each bowl. Sprinkle with crumbled cheese and fresh herbs. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The corn gets properly charred on the grill, which transforms it from plain to something almost addictive.
  • High protein without feeling like diet food, so you stay full and satisfied for hours.
  • Everything comes together in about 35 minutes, which means you can pull this off even on nights when you haven't planned ahead.
02 -
  • Don't skip letting the chicken rest after it comes off the grill—those 5 minutes make a huge difference in how juicy it stays when you slice it.
  • The dressing tastes better the next day, so if you're meal prepping, make it ahead and let the flavors settle.
03 -
  • If you don't have a grill, a cast iron skillet gets just as hot and will char the corn beautifully—it's actually easier than managing a grill pan.
  • Buy your corn from a farmers market if you can, or at least find an ear that still has some green on the husks, which means it was picked recently.
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