High Protein Street Corn Chicken Bowls
Serves 5
Directions
- 1Cut the chicken breast into cubes.
- 2Season the chicken with salt, parsley, garlic and onion powder, smoked paprika, cumin, olive oil, and lime juice.
- 3Mix the chicken until fully coated.
- 4Cook the chicken in light butter for 6 to 8 minutes on medium-high heat until golden and sizzling.
- 5Lower the heat and add more butter, minced garlic, and fresh parsley to the chicken.
- 6Mix until fully coated.
- 7For the corn salsa, combine sweetcorn, light mayo, low-fat yogurt, Cholula hot sauce, finely chopped jalapenos and coriander, Tajin seasoning, lime juice, and crumbled feta.
- 8Mix well until creamy and delicious.
- 9Serve the chicken and corn salsa 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 Lime Lime Juice
- 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
- 50 g Jalapeños, de seeded and finely chopped
- 2 Tbsp Fresh Coriander, finely chopped
- 2 Tsp Tajin Seasoning
- 0.5 Lime Lime Juice
- 100 g Crumbled Feta Cheese
- 190 g Uncooked Basmati Rice
- 3 Tbsp Fresh Coriander, finely chopped
Equipment
PanBowlSpoonGlass container
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.
- Coriander Lime Rice is an optional component since lime is already present in other components of the dish
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