Go Back

High Protein Summer Chicken & Corn Bowl

A refreshing, high-protein meal prep bowl featuring grilled chicken, sweet corn, feta, and a creamy Greek yogurt dressing. Perfect for summer lunches.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: American, Summer
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1.5 lbs chicken breast boneless, skinless
  • 3 cups sweet corn fresh, frozen, or canned
  • 0.5 cup red onion finely diced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh basil sliced
  • 0.25 cup fresh parsley chopped
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
Creamy Dressing
  • 0.75 cup Greek yogurt plain non-fat
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp honey optional

Equipment

  • Grill or Cast Iron Skillet
  • Mixing bowls
  • Cutting board
  • Whisk

Method
 

  1. Pat chicken dry. Mix paprika, garlic powder, onion powder, salt, and pepper. Rub chicken with oil and spices.
  2. Grill chicken over medium-high heat for 6-7 minutes per side until 165°F (74°C). Let rest 5 minutes, then cube.
  3. If using fresh corn, grill alongside chicken until charred. Cut kernels off cob. If using frozen, thaw/sauté briefly.
  4. Whisk together Greek yogurt, lemon juice, Dijon mustard, minced garlic, and honey until smooth. Thin with water if needed.
  5. In a large bowl, combine corn, red onion, feta, basil, parsley, and cubed chicken.
  6. Pour dressing over the salad and toss to coat evenly. Serve immediately or store for meal prep.

Notes

Store in airtight containers for up to 4 days. Keep dressing separate if possible for maximum freshness.