NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Corn kernels

0.5 tbsp Avocado oil

1 tbsp Non-fat Greek yogurt

0.5 oz Cotija cheese

1 tbsp Lime juice

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 clove Garlic

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until fully cooked and shred into bite-sized pieces.

• 2

  In a large skillet over medium-high heat, add the avocado oil and sauté the corn kernels and minced garlic until the corn is slightly charred and fragrant.

• 3

  In a small mixing bowl, whisk together the Greek yogurt, lime juice, chili powder, and the remaining salt and pepper to create a light dressing.

• 4

  Add the shredded chicken to the skillet with the corn, tossing briefly for 1-2 minutes to combine and warm through.

• 5

  Remove the skillet from the heat and fold in the yogurt dressing until the chicken and corn are evenly and creamily coated.

• 6

  Transfer to a bowl and garnish with the crumbled cotija cheese and fresh cilantro before serving.