2Season the chicken with 1.5 Tsp Salt, 2 Tsp Parsley, 2 Tsp Garlic Powder, 2 Tsp Onion Powder, 2 Tsp Smoked Paprika, 1.5 Tsp Cumin, 3 Tsp Olive Oil, and the juice of 1/2 or 1 Lime.
3Let the chicken marinate for at least 20 minutes for better flavor.
4Cook the chicken in 25g of Light Butter on medium heat for 6-8 minutes until golden.
5Lower the heat when adding 2 Tsp Minced Garlic and 2 Tbsp Fresh Parsley, finely chopped.
6Drain 400g of Canned Sweetcorn.
7Chop 50g of de seeded Jalapeños finely.
8Finely chop 2 Tbsp Fresh Coriander.
9Combine the drained sweetcorn with 60g Light Mayo, 100g Fat Free Greek Yogurt, 50g Cholula Hot Sauce, 50g finely chopped Jalapeños, 2 Tbsp finely chopped Fresh Coriander, 2 Tsp Tajin Seasoning, the juice of 1/2 Lime, and 100g Crumbled Feta Cheese to make the Street Corn Salsa.
10Cook 190g Uncooked Basmati Rice.
11Finely chop 3 Tbsp Fresh Coriander.
12Mix the cooked Basmati Rice with 3 Tbsp finely chopped Fresh Coriander to make Coriander/Cilantro Rice.
13Store the corn salsa in a separate container to make reheating easier.
Ingredients
1200 g Raw Chicken Breast, cut into cubes
1.8 Tsp Salt
2.4 Tsp Parsley
2.4 Tsp Garlic Powder
2.4 Tsp Onion Powder
2.4 Tsp Smoked Paprika
1.8 Tsp Cumin
3.6 Tsp Olive Oil
0.6 Juice of Lime
30 g Light Butter (for cooking all chicken)
2.4 Tsp Minced Garlic
2.4 Tbsp Fresh Parsley, finely chopped
480 g Canned Sweetcorn, drained
72 g Light Mayo
120 g Fat Free Greek Yogurt
60 g Cholula Hot Sauce, or hot sauce of choice
60 g Jalapeños, de seeded and finely chopped
2.4 Tbsp Fresh Coriander, finely chopped
2.4 Tsp Tajin Seasoning
0.6 Juice of Lime
120 g Crumbled Feta Cheese
228 g Uncooked Basmati Rice
3.6 Tbsp Fresh Coriander, finely chopped
Squeeze of Lime
Tips
Let the chicken marinate for at least 20 mins for better flavour
Cook chicken on medium heat for 6-8 mins till golden. Lower the heat when adding minced garlic and parsley
Store the corn salsa in a separate container to make reheating easier