Mexican Chicken Corn Salad

• porsjoner: Nutrition (Per Serving,
• total tid: 36 minutes

Ingredienser

Chicken

Chicken breast, 800 g

Lime juice, 2 tbsp

Avocado oil, 1 tbsp

Chili powder, 2 tsp

Cumin, 1.5 tsp

Garlic powder, 1 tsp

Paprika, 1 tsp

Salt, 1 tsp

Black pepper, 0.5 tsp

Veggies

Cotija cheese, 50 g

Red onion, 1 large, finely diced

Red bell pepper, 1 large, finely diced

Cilantro, 1 handful, chopped

Jalapeños, 3, finely diced

Canned corn, 2 cups total, drained and charred

Sauce

Plain 0% Greek yogurt, 1 cup

Lime juice, from 0.5 lime

Hot sauce, 1 tbsp

Tajín, 1 tbsp

Water, 0.5 cup

Salt, to taste

Black pepper, to taste

Fremgangsmåte

Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes.

Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F.

Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots.

In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth.

In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese.

Pour in the sauce and mix everything until coated.

Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days.

Calories: 475

Protein: 58g

Carbs: 30g

Fat: 18g

The goal is 40lbs in 90 days

Been a slow grind, hit a plateau at 20 lbs but we are staying locked in!