High Protein Mexican Streetcorn Chicken Bowls
Serves 4
Directions
- 1Store the rice, chicken, and streetcorn salad in separate containers for up to 5 days in the fridge for meal prep.
- 2To reheat, add the chicken and rice to a bowl and microwave for 3-4 minutes.
- 3Top with your Streetcorn salad and enjoy!
- 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.
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