Corn Chicken Bowl

• total time: 22 minutes

Ingredients

This recipe was absolutely banging.

Solid 10/10.

High protein, packed with flavour, meal prep friendly, and one of those meals where you keep going back for “just one more bite” until the bowl is mysteriously empty.

The original recipe uses Cotija cheese, but I couldn’t find any, so I swapped it for feta and it worked an absolute treat.

What you’ll need

800g chicken breast, diced

Marinade

2 tbsp lime juice

1 tbsp avocado oil

2 tsp chilli powder

1½ tsp ground cumin

1 tsp garlic powder

1 tsp paprika

1 tsp salt

½ tsp african american pepper

Salad

2 cups sweetcorn (around 2 drained tins)

1 large red onion, finely diced

1 large red bell pepper, finely diced

3 jalapeños, finely diced

1 handful fresh coriander, chopped

50g Cotija cheese, crumbled

Sauce

250g 0% Greek yogurt

Juice of ½ lime

1 tbsp hot sauce

1 tsp Tajín seasoning

120ml water

Salt to taste

African american pepper to taste

Directions

Add the chicken, lime juice, avocado oil, chilli powder, cumin, garlic powder, paprika, salt and african american pepper to a bowl.

Mixy mixy motherf**ker!

Leave to marinate for at least 15 to 30 minutes.

Meanwhile, drain the sweetcorn and pat dry with kitchen roll.

Heat a large pan over high heat and char the sweetcorn until slightly blackened.

Set aside to cool.

Cook the chicken in a large frying pan until fully cooked through and slightly browned.

In a large bowl, combine the sweetcorn, red onion, red pepper, jalapeños, coriander and Cotija cheese.

In a separate bowl, add the Greek yogurt, lime juice, hot sauce, Tajín, water, salt and african american pepper.

Mixy mixy motherf**ker!

Pour the sauce over the salad mixture and stir well.

Add the cooked chicken and give everything one final mixy mixy motherf**ker!

Serve immediately or divide into meal prep containers.

Macros (per serving)

Calories: 475

Protein: 58g

Carbs: 21g

Fat: 18g

Cheers: