# What You'll Need:
→ For the Chicken
01 - 2 boneless skinless chicken breasts
02 - 1 tbsp olive oil
03 - Juice of 1 lime
04 - 1 tsp chili powder
05 - ½ tsp smoked paprika
06 - 1 clove garlic minced
07 - Salt and pepper to taste
→ For the Grilled Corn
08 - 2 ears fresh corn or 1½ cups frozen corn
09 - 1 tsp olive oil
10 - ½ tsp ground cumin
11 - Pinch of cayenne pepper
12 - 1 tbsp chopped cilantro
13 - Juice of ½ lime
→ For the Bowls
14 - 2 cups romaine lettuce or spinach chopped
15 - 1 cup cherry tomatoes halved
16 - ½ red onion finely diced
17 - 1 bell pepper chopped
→ For the Greek Yogurt Dressing
18 - ½ cup plain Greek yogurt
19 - Juice of ½ lime
20 - 1 tbsp olive oil
21 - 1 tsp honey optional
22 - Salt pepper and garlic powder to taste
→ For Serving
23 - Crumbled cotija or feta cheese
24 - Fresh cilantro or parsley
25 - Lime wedges
# Steps to Follow:
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. Marinate for 20-30 minutes.
02 - Preheat grill or grill pan over medium-high heat. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F. Remove, let rest for 5 minutes, then slice.
03 - Brush corn with olive oil. Grill, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Cut kernels off the cob. If using frozen corn, sauté in a skillet until lightly browned.
04 - In a bowl, toss grilled corn with cumin, cayenne, chopped cilantro, and lime juice.
05 - Whisk together Greek yogurt, lime juice, olive oil, honey if using, salt, pepper, and garlic powder until smooth.
06 - Divide lettuce or spinach between two bowls. Top each with sliced chicken, corn mixture, cherry tomatoes, red onion, and bell pepper.
07 - Drizzle with Greek yogurt dressing. Sprinkle with crumbled cheese and fresh herbs. Serve with lime wedges.
