High Protein Mexican Streetcorn Chicken Bowls

Ingredients

• 1 Jalapeño, diced
• 350 g Sweetcorn
• 100 g 0% greek yoghurt
• 1 tsp Oregano
• 0.5 Red onion, diced
• 0.5 tsp Cayenne
• 2 tsp Smoked paprika
• 1 tsp Onion powder
• 1 tsp Cumin
• 2 tsp Avocado oil
• 1 tsp Garlic powder
• 2 tsp Salt
• 3 tbsp Light mayo
• 0.5 tsp Cayenne
• 1 pinch Salt
• 0.5 tsp Garlic powder
• 1 Juice of half a lime
• 1 pinch Salt
• 0.5 Lime juice
• 120 g Greek Yoghurt
• 2 tbsp Light mayo
• 1 tsp Lime juice
• 1 Salt to taste
• 800 g Chicken breast diced into 1” cube
• 80 g Low fat feta or cojita
• 1 cup Basmati rice dry
• 1 tsp Tajin
• 1 tbsp Finely chopped cilantro/coriander
• 3 tbsp Fresh cilantro/coriander
• 2 tbsp Chopped cilantro/coriander

Method

1. 0

   Season chicken with smoked paprika, cayenne, garlic powder, onion powder, cumin, oregano, salt, and avocado oil.

2. 1

   Cook chicken until done.

3. 2

   Mix sweetcorn, red onion, jalapeño, Greek yoghurt, light mayo, feta, cilantro, garlic powder, lime juice, tajin, salt, and cayenne for the streetcorn salad.

4. 3

   Cook basmati rice and mix with lime juice, salt, and cilantro for cilantro lime rice.

5. 4

   Mix Greek yoghurt, light mayo, lime juice, cilantro, and salt for creamy cilantro sauce.

6. 5

   Store rice, chicken, and streetcorn salad separately for meal prep.

7. 6

   Reheat chicken and rice in a bowl and microwave for 3-4 minutes, top with streetcorn salad.

Nutrition Facts

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