High Protein Mexican Chicken Bowl
Equipment
Ingredients
Chicken
chicken breast (diced)
800 g
Marinade
lime (juiced)
2 tbsp
avocado oil
1 tbsp
chili powder
2 tsp
ground cumin
1.5 tsp
garlic powder
1 tsp
paprika
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Salad
sweetcorn (drained)
2 cup
red onion (finely diced)
1 piece
red bell pepper (finely diced)
1 piece
jalapeño (finely diced)
3 piece
fresh coriander (chopped)
1 handful
feta cheese (crumbled)
50 g
Sauce
Greek yogurt 0%
250 g
lime (juiced)
0.5 piece
hot sauce
1 tbsp
Tajín seasoning
1 tsp
water
120 ml
salt
1 tsp
black pepper
0.5 tsp
Instructions
Marinate the chicken
Combine chicken pieces with lime juice, avocado oil, and all spices in a bowl.
Char the sweetcorn
Drain sweetcorn and pat dry, then char in a hot pan until slightly blackened.
Cook the chicken
Cook marinated chicken pieces in a large frying pan until fully cooked and slightly browned.
Prepare the salad base
Combine charred sweetcorn, diced vegetables, coriander, and crumbled feta in a large bowl.
Make the creamy sauce
Whisk together Greek yogurt, lime juice, hot sauce, Tajín, water, salt and pepper until smooth.
Assemble the bowl
Pour sauce over salad mixture, stir well, then add cooked chicken and mix thoroughly.
Original recipe
Storage
Best enjoyed within 3 days. Store sauce separately if meal prepping to maintain freshness.
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