Serves 4
Directions
- 1Create a marinade by adding olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice to a bowl.
- 2Add the chicken to the marinade and allow it to marinate for at least 15 minutes.
- 3Cook the rice and add salt, cilantro, and lime juice.
- 4Add the chicken to a medium-high heat pan and cook for 4-5 minutes on each side until golden brown.
- 5Remove the chicken and replace it with corn and garlic, and allow it to cook for a few minutes.
- 6Add butter, light mayo, nonfat Greek yogurt, feta cheese, chili powder, lime juice, and cilantro to the corn.
- 7Divide everything into four equal servings.
Ingredients
- 500 g boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 Juice of lime
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 tbsp butter
- 1 unit garlic clove, minced
- 0.25 cup light mayo
- 0.25 cup non-fat Greek yogurt
- 0.25 cup crumbled cotija cheese (or feta)
- 0.5 tsp chili powder
- 1 Juice of lime
- 0.25 cup fresh cilantro, chopped
- 1 cup jasmine or basmati rice
- 2 cups water or chicken broth
- 1 Juice of lime
- 0.25 cup fresh cilantro, chopped
- 0.5 tsp salt
Equipment
wooden spoonbowlpanknifespoonlime squeezer
Tips
- Chicken breasts are higher in protein and lower in fat.
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