High Protein Street Corn Chicken Bowls

Serves 5
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Directions

  1. 1Cut the chicken breast into cubes.
  2. 2Season the chicken with salt, parsley, garlic and onion powder, smoked paprika, cumin, olive oil, and lime juice.
  3. 3Mix the chicken until fully coated.
  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 more butter, minced garlic, and fresh parsley to the chicken.
  6. 6Mix until fully coated.
  7. 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.
  8. 8Mix well until creamy and delicious.
  9. 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