Easy & Healthy Grilled Corn and Black Bean Chicken Bowls
These Grilled Corn and Black Bean Chicken Bowls are a quick, nutritious, and flavor-packed meal perfect for busy weeknights or meal prep. With juicy grilled chicken, smoky sweet corn, hearty black beans, and fresh toppings, this dish delivers a balanced combination of protein, fiber, and healthy fats.It’s highly customizable, easy to prepare in 30 minutes, and ideal for anyone looking for a wholesome, satisfying bowl meal.
Ingredients
For the Chicken
- 2 large chicken breasts about 500-600 g
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Bowls
- 2 cups cooked rice or quinoa / cauliflower rice
- 1 ½ cups corn fresh, frozen, or canned
- 1 can (400g) black beans drained and rinsed
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced
- 1 avocado sliced
Optional Toppings
- ¼ cup fresh cilantro chopped
- ½ cup shredded cheese
- ¼ cup sour cream or Greek yogurt
- ½ cup salsa or pico de gallo
- Lime wedges for serving
Instructions
Marinate the Chicken
- In a medium bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Add the chicken breasts and coat them thoroughly in the marinade. Let the chicken marinate for at least 15–30 minutes to allow the flavors to soak in.
Prepare the Base
- While the chicken is marinating, cook your rice or quinoa according to package instructions. If using cauliflower rice, heat it in a pan over medium heat until warmed through. Set aside.
Cook the Chicken
- Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for about 5–7 minutes per side, or until fully cooked and nicely charred on the outside. Remove from heat and let the chicken rest for a few minutes before slicing into strips.
Cook the Corn
- While the chicken is cooking, grill or sauté the corn in a pan over medium-high heat until heated through and slightly charred. This adds a delicious smoky flavor.
Assemble the Bowls
- Divide the cooked rice or quinoa (or cauliflower rice) between serving bowls. Top with sliced chicken, black beans, corn, cherry tomatoes, red onion, and avocado.
Add Toppings & Serve
- Finish with optional toppings like chopped cilantro, shredded cheese, sour cream or Greek yogurt, and salsa or pico de gallo. Serve with lime wedges on the side and squeeze fresh lime juice over the bowls before enjoying.