Directions
- 1Flatten, pat dry, and season chicken breast. Cook until internal temperature reaches 165 degrees F.
- 2Cook pasta until al dente.
- 3Sauté one bag of frozen sweet corn on 7/10 heat.
- 4Make the dressing by adding all dressing ingredients into a bowl and mix until smooth.
- 5Add the cooked pasta, sautéed corn, chicken, red onion, jalapeno, cilantro, minced garlic, parmesan, and nutritional yeast to a large bowl.
- 6Add the dressing and seasonings.
- 7Mix all ingredients thoroughly.
Ingredients
- 24 oz chicken breast
- 224 g elbow pasta
- 1 bag frozen sweet corn
- 100 g red onion
- 40 g jalapeno
- 15 g cilantro
- 15 g minced garlic
- 20 g parmesan
- 10 g nutritional yeast
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp paprika
- 0.25 tsp cayenne
- 200 g plain non fat greek yogurt
- 40 g sriracha
- 1 medium lime juice
- 0.5 lime lime zest
Equipment
grillfrying panwooden bowlspoongrater
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