High Protein Chicken Street Corn Bowl
Chipotle-seared chicken and charred sweet corn tossed with feta, red onion and cilantro in a cilantro lime crema. The crema is blended cottage cheese and Greek yogurt with a raw garlic clove — the creaminess of street corn without the mayo, and a lot more protein. Eats as a warm salad with lime wedges.
Prep time
10 min
Cook time
20 min
Total time
30 min
servings
Ingredients
Chicken
- boneless skinless chicken breast, cut into 2.5cm cubes
- vegetable oil
- chipotle powder
- ground cumin
- paprika
- garlic powder
- .25 tsp salt
- black pepper
Crema
- cottage cheese
- Greek yogurt
- lime juice (about ½ lime)
- fresh cilantro
- garlic clove
- pinch of salt
Salad
- ears corn, kernels cut off (about 225g)
- feta, crumbled
- red onion, thinly sliced
- fresh cilantro, chopped
- lime, cut into wedges
- jalapeño, diced
Instructions
- 1
Toss chicken with oil, chipotle powder, cumin, paprika, garlic powder, salt and pepper.
- 2
Heat a large skillet over medium-high. Cook chicken in a single layer, turning occasionally, until charred in spots and the internal temperature reaches 165°F (74°C), 8 minutes. Transfer to a large bowl.
- 3
Add corn kernels to the same skillet. Cook, stirring occasionally, until charred in spots, 4–6 minutes. Add to the chicken.
- 4
Meanwhile, blend cottage cheese, Greek yogurt, lime juice, cilantro, garlic and salt until smooth.
- 5
Add feta, red onion and cilantro to the bowl. Toss everything with the crema. Serve with lime wedges.
Nutrition
per 500 g servingCalories
521 kcal
Protein
67 g
Carbs
33 g
Fat
16 g
Fiber
5 g
Sodium
1014 mg