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High Protein Mexican Streetcorn Chicken Bowls
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High Protein Mexican Streetcorn Chicken Bowls

45 minServes 4Nutri-Score B€€
from @panaceapalm10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (diced into 1 inch cubes)Meat800 g
  • smoked paprikaSpices10 g
  • cayenneSpices2.5 g
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • cuminSpices3 g
  • oreganoSpices1 g
  • saltSpices12 g
  • avocado oilPantry10 ml
  • sweetcornProduce350 g
  • red onion (diced)Produce0.5 pieces
  • jalapeño (diced)Produce1 piece
  • 0% Greek yoghurtDairy100 g
  • light mayoPantry45 ml
  • low fat feta (crumbled)Dairy80 g
  • fresh cilantro (chopped)Produce45 ml
  • garlic powderSpices1.5 g
  • lime (juiced)Produce0.5 pieces
  • tajinSpices3 g
  • salt (pinch)Spices1 g
  • cayenneSpices2.5 g
  • basmati rice (dry)Grains200 g
  • lime (juiced)Produce0.5 pieces
  • salt (pinch)Spices1 g
  • fresh cilantro (chopped)Produce30 ml
  • Greek yoghurtDairy120 g
  • light mayoPantry30 ml
  • lime (juiced)Produce0.5 pieces
  • fresh cilantro (finely chopped)Produce15 ml
  • salt (to taste)Spices1 g

per serving

Nutrition

498kcal

Carbs
46 g
Proteins
56 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl ×2
  • Saucepan

step by step

Method

  1. Season the chicken

    • In a bowl, toss the diced chicken breast with the smoked paprika, cayenne, garlic powder, onion powder, cumin, oregano, salt and avocado oil until evenly coated.
    Step 1

  2. Cook the chicken

    • Heat a frying pan over medium-high heat and cook the chicken until golden and cooked through, turning occasionally.
    Step 2

  3. Cook the rice

    • Rinse the basmati rice and cook it according to the package instructions.
    • Once cooked, fluff the rice and stir through the lime juice, salt and chopped cilantro.
    Step 3

  4. Make the streetcorn salad

    • In a bowl, combine the sweetcorn, diced red onion, diced jalapeño, Greek yoghurt, light mayo, crumbled feta, chopped cilantro, garlic powder, lime juice, tajin, salt and cayenne.
    • Mix well until everything is evenly coated.
    Step 4

  5. Make the creamy cilantro sauce

    • Whisk together the Greek yoghurt, light mayo, lime juice, finely chopped cilantro and salt to taste.
    Step 5

  6. Assemble the bowls

    • Divide the cilantro lime rice between bowls, top with the seasoned chicken and the streetcorn salad.
    • Drizzle with the creamy cilantro sauce and serve.
    Step 6

  7. Storage & reheating

    • For meal prep, store the rice, chicken and streetcorn salad in separate containers in the fridge for up to 5 days.
    • To reheat, add the chicken and rice to a bowl and microwave for 3-4 minutes, then top with the streetcorn salad.
    • You can also reheat in a pan.
    Step 7
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