NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Corn kernels

0.5 oz Cotija cheese

2 tbsp Plain Greek yogurt

1 tsp Olive oil

1 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Lime juice

1 clove Garlic

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, and chili powder.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat.

• 3

  Sear the chicken for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit, then remove from the pan and let it rest.

• 4

  In the same skillet, add the corn kernels and minced garlic, sautéing for 3 to 4 minutes until the corn is slightly charred and fragrant.

• 5

  While the corn cooks, whisk together the plain Greek yogurt, lime juice, and the remaining chili powder in a small bowl to create the dressing.

• 6

  Slice the rested chicken breast into thin strips or bite-sized cubes.

• 7

  Remove the skillet from the heat and stir the yogurt dressing and fresh cilantro into the warm corn.

• 8

  Transfer the corn mixture to a bowl, top with the sliced chicken, and finish with the crumbled Cotija cheese.