# What You'll Need:
→ For the 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
→ For the 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 chopped cilantro
13 - Juice of 1/2 lime
→ For the Bowls
14 - 2 cups chopped romaine lettuce or spinach
15 - 1 cup halved cherry tomatoes
16 - 1/2 red onion, finely diced
17 - 1 bell pepper, chopped
→ For the 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
→ 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 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.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken breasts for 5 to 6 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Remove and let rest for 5 minutes, then slice into strips.
03 - Brush corn ears with 1 teaspoon olive oil. Grill over medium-high heat, turning occasionally, until kernels are lightly charred, about 8 to 10 minutes. If using frozen corn, sauté in a skillet until lightly browned. Cut kernels off the cob.
04 - In a bowl, toss grilled corn kernels with ground cumin, cayenne pepper, chopped cilantro, and lime juice. Mix until well combined.
05 - In a separate bowl, whisk together 1/2 cup plain Greek yogurt, lime juice, 1 tablespoon olive oil, honey if using, salt, pepper, and garlic powder until smooth and creamy.
06 - Divide 2 cups chopped lettuce or spinach between two bowls. Top each with sliced chicken, seasoned corn mixture, cherry tomatoes, diced red onion, and chopped bell pepper.
07 - Drizzle each bowl with Greek yogurt dressing. Sprinkle with crumbled cotija or feta cheese and fresh cilantro or parsley. Serve with lime wedges on the side.
