High Protein Chicken Corn Bowl
A hearty, protein-packed bowl with grilled chicken, brown rice, toasted corn, and a smoky Greek yogurt drizzle — easy, customizable, and perfect for meal prep.
Ingredients
- 2 grilled chicken breasts sliced or diced
- 1 cup cooked brown rice or quinoa
- ½ cup corn kernels
- ¼ cup Cotija or feta cheese crumbled
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- Salt & pepper to taste
- Fresh chopped cilantro for garnish
Instructions
- In a small bowl, whisk together Greek yogurt, lemon juice, smoked paprika, chili powder, salt, and pepper to make the dressing. Set aside.
- Toast the corn in a dry skillet over medium heat for 2–3 minutes until lightly browned (optional).
- Warm rice or quinoa if needed, then fluff with a fork.
- In a wide bowl or container, layer rice/quinoa, grilled chicken, toasted corn, and crumbled cheese.
- Drizzle the yogurt dressing on top and garnish with cilantro. Add optional toppings like avocado or jalapeños if desired.
Notes
Meal Prep Friendly:
This bowl was built for leftovers. Store assembled bowls in airtight containers for up to 4 days. If you’re packing lunches, keep the yogurt dressing on the side until just before eating to prevent sogginess.
Easily Doubled (or Tripled):
Making lunch for the week? Double everything and line up a row of bowls. It’s one of the easiest ways to eat healthy without getting bored — just swap toppings from bowl to bowl.
Dairy-Free? No Problem.
Sub in unsweetened plant-based yogurt and a dairy-free cheese or skip the cheese entirely. You’ll still get the creamy balance the bowl needs.
Need Extra Protein?
Add black beans, an extra egg, or a second chicken breast. One full bowl with upgrades can hit 45–50g of protein — perfect after a workout or long day.
Use What You Have:
Leftover rotisserie chicken? Frozen corn? Quinoa from last night? This recipe welcomes shortcuts. Just avoid overcooking or oversalting — each layer should taste good on its own.
Not into spice?
Skip the chili powder and sub a little garlic powder or cumin. Want more heat? Add crushed red pepper or chipotle powder.
This bowl was built for leftovers. Store assembled bowls in airtight containers for up to 4 days. If you’re packing lunches, keep the yogurt dressing on the side until just before eating to prevent sogginess.
Easily Doubled (or Tripled):
Making lunch for the week? Double everything and line up a row of bowls. It’s one of the easiest ways to eat healthy without getting bored — just swap toppings from bowl to bowl.
Dairy-Free? No Problem.
Sub in unsweetened plant-based yogurt and a dairy-free cheese or skip the cheese entirely. You’ll still get the creamy balance the bowl needs.
Need Extra Protein?
Add black beans, an extra egg, or a second chicken breast. One full bowl with upgrades can hit 45–50g of protein — perfect after a workout or long day.
Use What You Have:
Leftover rotisserie chicken? Frozen corn? Quinoa from last night? This recipe welcomes shortcuts. Just avoid overcooking or oversalting — each layer should taste good on its own.
Not into spice?
Skip the chili powder and sub a little garlic powder or cumin. Want more heat? Add crushed red pepper or chipotle powder.
Nutrition
Serving: 1bowlCalories: 480kcalCarbohydrates: 38gProtein: 40gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 95mgSodium: 530mgFiber: 5gSugar: 4g
Tried this recipe?Let us know how it was!