High-Protein Chicken, Corn & Elote-Style Salad Bowls

Ingredients

• 800g chicken breast, diced
• 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 black pepper
• 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
• 250g 0% Greek yogurt
• Juice of ½ lime
• 1 tbsp hot sauce
• 1 tsp Tajín seasoning
• 120ml water
• Salt to taste
• black pepper to taste

Method

1. Combine diced chicken with lime juice, avocado oil, chilli powder, cumin, garlic powder, paprika, salt and black pepper in a bowl.
2. Mix well and let the chicken marinate for 15–30 minutes.
3. Meanwhile, drain the sweetcorn and pat it dry with paper towel.
4. Heat a large pan over high heat and char the sweetcorn until slightly blackened, then set aside to cool.
5. Cook the marinated chicken in a large frying pan until fully cooked through and lightly browned.
6. In a large bowl, mix the charred corn, red onion, red bell pepper, jalapeños, coriander and crumbled cheese.
7. In a separate bowl, whisk together the Greek yogurt, lime juice, hot sauce, Tajín, water, salt and black pepper to make the sauce.
8. Pour the sauce over the salad mixture and stir to combine.
9. Add the cooked chicken and mix everything together thoroughly.
10. Serve immediately, or divide into containers for meal prep.