High Protein Mexican Streetcorn Chicken Bowls

Serves 4
facebook.com

Directions

  1. 1Store the rice, chicken, and streetcorn salad in separate containers for up to 5 days in the fridge for meal prep.
  2. 2To reheat, add the chicken and rice to a bowl and microwave for 3-4 minutes.
  3. 3Top with your Streetcorn salad and enjoy!
  4. 4You can also reheat in the pan.

Ingredients

  • 800 g chicken breast diced into 1” cubes
  • 2 tsp smoked paprika
  • 0.5 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp salt
  • 2 tsp avocado oil
  • 350 g sweetcorn
  • 0.5 red onion diced
  • 1 jalapeño diced
  • 100 g 0% greek yoghurt
  • 3 tbsp light mayo
  • 80 g low fat feta or cojita
  • 3 tbsp fresh cilantro/coriander
  • 0.5 tsp garlic powder
  • 0.5 lime juice
  • 1 tsp tajin
  • 1 pinch salt
  • 0.5 tsp cayenne
  • 1 cup basmati rice dry
  • 0.5 juice of half a lime
  • 1 pinch salt
  • 2 tbsp chopped cilantro/coriander
  • 120 g Greek yoghurt
  • 2 tbsp light mayo
  • 1 tsp lime juice
  • 1 tbsp finely chopped cilantro/coriander
  • Salt to taste

Equipment

containersmicrowavepan

Tips

  • For meal prep, store the rice, chicken, and streetcorn salad in separate containers for up to 5 days in the fridge.
  • To reheat, add the chicken and rice to a bowl and microwave for 3-4 minutes, then top with the Streetcorn salad.
  • Can also reheat in a pan.