NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup corn kernels

0.25 cup non-fat Greek yogurt

0.5 oz feta cheese

1 tbsp fresh cilantro

0.5 tsp lime juice

0.25 tsp smoked paprika

PREPARATION

• 1

  Pat the chicken breast completely dry with a paper towel to ensure a proper sear.

• 2

  In a small bowl, combine the chili powder, cumin, garlic powder, sea salt, and black pepper, then rub the mixture evenly over both sides of the chicken.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until a deep golden-brown crust forms and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, place the corn kernels in a separate dry non-stick pan over high heat for 3 minutes, stirring occasionally until lightly charred.

• 6

  In a medium mixing bowl, whisk together the Greek yogurt, lime juice, and smoked paprika until the sauce is smooth and creamy.

• 7

  Fold the charred corn, crumbled feta, and chopped cilantro into the yogurt sauce until well combined.

• 8

  Remove the chicken from the heat and let it rest for 5 minutes before slicing against the grain.

• 9

  Serve the sliced chili-lime chicken immediately alongside the creamy street corn salad.