High Protein Street Corn Chicken Bowls

Serves 5
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Directions

  1. 1Slice your chicken into cubes.
  2. 2Season the chicken with salt, parsley, garlic powder, onion powder, smoked paprika, cumin, olive oil, and a squeeze of lime juice.
  3. 3Mix the chicken until fully coated with the seasonings.
  4. 4Cook the chicken in light butter for 6 to 8 minutes on medium-high heat until golden and sizzling.
  5. 5Lower the heat and add extra butter, minced garlic, and fresh parsley to the chicken.
  6. 6Mix until the chicken is fully coated.
  7. 7For the corn salsa, combine sweetcorn, light mayo, low-fat yogurt, Cholula hot sauce, finely chopped jalapenos, finely chopped coriander, Tajin seasoning, a squeeze of lime, and crumbled feta.
  8. 8Mix the corn salsa well until creamy and delicious.
  9. 9Serve with coriander lime rice, the cooked chicken, and corn salsa.

Ingredients

  • 1000 g Raw Chicken Breast, cut into cubes
  • 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
  • 0.5 Juice of Lime
  • 25 g Light Butter
  • 2 Tsp Minced Garlic
  • 2 Tbsp Fresh Parsley, finely chopped
  • 400 g Canned Sweetcorn, drained
  • 60 g Light Mayo
  • 100 g Fat Free Greek Yogurt
  • 50 g Cholula Hot Sauce, or hot sauce of choice
  • 50 g Jalapeños, de seeded and finely chopped
  • 2 Tbsp Fresh Coriander, finely chopped
  • 2 Tsp Tajin Seasoning
  • 0.5 Juice of Lime
  • 100 g Crumbled Feta Cheese
  • 190 g Uncooked Basmati Rice
  • 3 Tbsp Fresh Coriander, finely chopped

Equipment

knifebowlpanspatulaspoonstorage containers

Tips

  • Let the chicken marinate for at least 20 minutes for better flavor.
  • Cook chicken on medium heat for 6-8 minutes until golden. Lower the heat when adding minced garlic and parsley.
  • Store the corn salsa in a separate container to make reheating easier.

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