Creamy Mexican Street Corn Chicken Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Mexican Street Corn Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Mexican Street Corn Chicken Pasta

Savor a vibrant twist on pasta featuring tender grilled chicken, sweet roasted corn, and red bell pepper, all enveloped in a creamy, zesty sauce with a hint of lime. This dish brings together the essence of Mexican street corn and wholesome pasta for a balanced and satisfying meal.

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NUTRITION

542kcal
Protein
44.8g
Fat
11g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (100g) Chicken Breast

2 ounces dry Whole Wheat Pasta

0.5 cup Corn Kernels

0.5 piece Red Bell Pepper

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1 teaspoon Chili Powder

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Season the chicken breast with chili powder, garlic powder, and ground cumin. Drizzle with a bit of olive oil.

  • 2

    Grill or sauté the chicken over medium heat until fully cooked and juices run clear, approximately 6-8 minutes per side. After cooking, slice the chicken into strips.

  • 3

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a large skillet over medium heat, combine the corn kernels and sliced red bell pepper. Stir-fry for 3-4 minutes until slightly softened.

  • 5

    Reduce the heat to low and add the cooked pasta and sliced chicken to the skillet.

  • 6

    Mix in the nonfat Greek yogurt and lime juice, stirring gently until the sauce evenly coats the pasta, chicken, and vegetables.

  • 7

    Finish by sprinkling fresh cilantro over the dish and adjust seasoning if needed. Serve warm and enjoy your creamy, zesty meal.

Creamy Mexican Street Corn Chicken Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Mexican Street Corn Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Mexican Street Corn Chicken Pasta

Savor a vibrant twist on pasta featuring tender grilled chicken, sweet roasted corn, and red bell pepper, all enveloped in a creamy, zesty sauce with a hint of lime. This dish brings together the essence of Mexican street corn and wholesome pasta for a balanced and satisfying meal.

NUTRITION

542kcal
Protein
44.8g
Fat
11g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (100g) Chicken Breast

2 ounces dry Whole Wheat Pasta

0.5 cup Corn Kernels

0.5 piece Red Bell Pepper

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1 teaspoon Chili Powder

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Season the chicken breast with chili powder, garlic powder, and ground cumin. Drizzle with a bit of olive oil.

  • 2

    Grill or sauté the chicken over medium heat until fully cooked and juices run clear, approximately 6-8 minutes per side. After cooking, slice the chicken into strips.

  • 3

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a large skillet over medium heat, combine the corn kernels and sliced red bell pepper. Stir-fry for 3-4 minutes until slightly softened.

  • 5

    Reduce the heat to low and add the cooked pasta and sliced chicken to the skillet.

  • 6

    Mix in the nonfat Greek yogurt and lime juice, stirring gently until the sauce evenly coats the pasta, chicken, and vegetables.

  • 7

    Finish by sprinkling fresh cilantro over the dish and adjust seasoning if needed. Serve warm and enjoy your creamy, zesty meal.