Chili-Lime Chicken with Creamy Roasted Corn Bowl

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

Chili-Lime Chicken with Creamy Roasted Corn Bowl

YOUR SOLIN GENERATED RECIPE

Chili-Lime Chicken with Creamy Roasted Corn Bowl

Savor a zesty bowl featuring chili-lime marinated chicken paired with roasted corn and a creamy Greek yogurt drizzle, garnished with diced red bell pepper, red onion, and avocado for a burst of texture and brightness. This dish delivers a perfect balance of lean protein and fresh flavors, making it an ideal dinner option.

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NUTRITION

407kcal
Protein
42.3g
Fat
14.6g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Corn Kernels

1/4 cup Nonfat Plain Greek Yogurt

1/4 Avocado, diced

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

1/4 cup Red Bell Pepper, diced

1/4 cup Red Onion, diced

1 tsp Chili Powder

1 tsp Garlic Powder

Pinch of Salt

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the corn kernels with half the olive oil, a pinch of salt, and a dash of chili powder, then spread them on a baking sheet. Roast for about 12-15 minutes until lightly charred.

  • 2

    While the corn roasts, season the chicken breast with chili powder, garlic powder, and a pinch of salt. Drizzle with a small amount of olive oil.

  • 3

    Grill or sear the chicken breast in a hot skillet over medium-high heat for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let rest for a few minutes before slicing.

  • 4

    In a bowl, combine the Greek yogurt with fresh lime juice. This will serve as a light, creamy dressing.

  • 5

    To assemble the bowl, add a bed of roasted corn, diced red bell pepper and red onion. Top with sliced chicken breast and add diced avocado.

  • 6

    Drizzle the lime-yogurt dressing over the bowl and serve immediately.

Chili-Lime Chicken with Creamy Roasted Corn Bowl

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

Chili-Lime Chicken with Creamy Roasted Corn Bowl

YOUR SOLIN GENERATED RECIPE

Chili-Lime Chicken with Creamy Roasted Corn Bowl

Savor a zesty bowl featuring chili-lime marinated chicken paired with roasted corn and a creamy Greek yogurt drizzle, garnished with diced red bell pepper, red onion, and avocado for a burst of texture and brightness. This dish delivers a perfect balance of lean protein and fresh flavors, making it an ideal dinner option.

NUTRITION

407kcal
Protein
42.3g
Fat
14.6g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Corn Kernels

1/4 cup Nonfat Plain Greek Yogurt

1/4 Avocado, diced

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

1/4 cup Red Bell Pepper, diced

1/4 cup Red Onion, diced

1 tsp Chili Powder

1 tsp Garlic Powder

Pinch of Salt

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the corn kernels with half the olive oil, a pinch of salt, and a dash of chili powder, then spread them on a baking sheet. Roast for about 12-15 minutes until lightly charred.

  • 2

    While the corn roasts, season the chicken breast with chili powder, garlic powder, and a pinch of salt. Drizzle with a small amount of olive oil.

  • 3

    Grill or sear the chicken breast in a hot skillet over medium-high heat for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let rest for a few minutes before slicing.

  • 4

    In a bowl, combine the Greek yogurt with fresh lime juice. This will serve as a light, creamy dressing.

  • 5

    To assemble the bowl, add a bed of roasted corn, diced red bell pepper and red onion. Top with sliced chicken breast and add diced avocado.

  • 6

    Drizzle the lime-yogurt dressing over the bowl and serve immediately.