High Protein Street Corn Chicken Bowls

Serves 5
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Directions

  1. 1Slice your chicken into cubes.
  2. 2Season chicken with salt, parsley, garlic and onion powder, smoked paprika, cumin, olive oil, and a squeeze of lime juice.
  3. 3Mix until fully coated.
  4. 4Cook the chicken in light butter for 6 to 8 minutes on medium heat until golden and sizzling.
  5. 5Lower the heat.
  6. 6Add more butter, minced garlic, and fresh parsley to the chicken.
  7. 7Mix until fully coated.
  8. 8For the corn salsa, combine sweet corn, light mayo, yogurt, Cholula hot sauce, jalapenos, coriander, tahini seasoning, a squeeze of lime juice, and crumbled feta.
  9. 9Mix well until creamy and delicious.
  10. 10Finally, serve with coriander lime rice.

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 1/2 or 1 Lime Lime juice
  • 25 g Light Butter (for cooking all chicken)
  • 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 1/2 Lime Lime juice
  • 100 g Crumbled Feta Cheese
  • 190 g Uncooked Basmati Rice
  • 3 Tbsp Fresh Coriander, finely chopped
  • Optional Squeeze Lime

Equipment

skillet

Tips

  • Let the chicken marinate for at least 20 minutes for better flavor
  • Cook chicken on medium heat for 6-8 minutes till 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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