Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- juice of 1 lime
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 clove garlic, minced
- salt and pepper to taste
- 2 ears fresh corn or 1½ cups frozen corn
- 1 tsp olive oil
- ½ tsp cumin
- pinch of cayenne pepper
- 1 tbsp chopped cilantro
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 bell pepper, chopped
- 2 cups romaine lettuce or spinach
- ½ cup plain Greek yogurt
- juice of ½ lime
- 1 tbsp olive oil
- 1 tsp honey (optional)
- salt, pepper, and garlic powder to taste
- crumbled cotija or feta cheese
- fresh cilantro or parsley
- lime wedges
Instructions
- In a bowl whisk olive oil, lime juice, chili powder, smoked paprika, garlic, salt, and pepper then coat chicken and marinate 20–30 minutes.
- Heat grill or grill pan over medium-high heat and cook chicken 5–6 minutes per side until internal temperature reaches 165°F. Rest and slice.
- Brush corn with olive oil and grill until kernels char, about 8–10 minutes. Cut kernels off the cob.
- Toss grilled corn with cumin, cayenne, cilantro, and lime juice in a bowl.
- Whisk Greek yogurt, lime juice, olive oil, honey, salt, pepper, and garlic powder until smooth.
- Divide lettuce between bowls, top with sliced chicken, corn mix, tomatoes, onion, and bell pepper.
- Drizzle with yogurt dressing, sprinkle cheese and herbs, and serve with lime wedges.
Notes
Let the chicken rest after grilling for cleaner slices. Rotate corn on the grill to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Healthy, High Protein, Low Carb Optional
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg