Grilled Corn And Black Bean Chicken Bowls
Grilled Corn and Black Bean Chicken Bowls are a colorful and satisfying meal featuring juicy grilled chicken, sweet charred corn, black beans, fluffy rice, and fresh toppings. Packed with bold flavors and wholesome ingredients, they're perfect for meal prep or an easy weeknight dinner.
Equipment
- Grill, grill pan, or large skillet
- Cutting board
- Sharp knife
- Mixing Bowls
- Measuring spoons
- Tongs
- Small saucepan or microwave-safe bowl
- Meat Thermometer
- Serving bowls
Ingredients
For the Chicken
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls
- 3 cups cooked white rice or brown rice
- 2 ears fresh corn husks removed
- 1 can black beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 avocado sliced or diced
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup chopped cilantro
- 1 lime cut into wedges
For the Creamy Lime Sauce
- 1/2 cup sour cream or plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1 to 2 tablespoons water to thin
- Pinch of salt
Instructions
Step 1: Season the chicken
- Pat the chicken dry with paper towels. In a bowl, mix olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Add the chicken and coat it well on both sides.
Step 2: Make the sauce
- In a small bowl, stir together sour cream or Greek yogurt, lime juice, honey, garlic powder, water, and salt. Add a little more water if you want it thinner for drizzling.
Step 3: Grill the corn
- Place the corn on a hot grill or grill pan. Cook for 8 to 10 minutes, turning every few minutes, until the corn has light char marks. Let it cool slightly, then cut the kernels off the cob.
Step 4: Cook the chicken
- Grill the chicken for 5 to 7 minutes per side, depending on thickness. Cook until the center reaches 165°F. Transfer to a plate and let it rest for 5 minutes before slicing.
Step 5: Warm the beans
- Add the black beans to a small saucepan and warm over low heat for 3 to 4 minutes. You can also microwave them for about 1 minute. Season with a small pinch of salt if needed.
Step 6: Assemble the bowls
- Divide the cooked rice between 4 bowls. Add sliced chicken, grilled corn, black beans, tomatoes, avocado, cheese, and cilantro.
Step 7: Add sauce and serve
- Drizzle the creamy lime sauce over each bowl. Serve with lime wedges on the side.