Name: Mexican Street Corn Pasta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup whole grain fusilli pasta; 0.5 cup corn kernels; 0.25 cup nonfat Greek yogurt; 0.5 oz cotija cheese; 1 tbsp fresh cilantro; 1 tbsp red onion; 0.5 tbsp olive oil; 1 tbsp lime juice; 0.25 tsp chili powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Mexican Street Corn Pasta Salad

Tender grilled chicken and charred corn tossed with whole grain pasta in a creamy, zesty Greek yogurt dressing that delivers a bright burst of lime and spice.

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NUTRITION

Protein

51.3g

Fat

17.2g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup whole grain fusilli pasta

0.5 cup corn kernels

0.25 cup nonfat Greek yogurt

0.5 oz cotija cheese

1 tbsp fresh cilantro

1 tbsp red onion

0.5 tbsp olive oil

1 tbsp lime juice

0.25 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Cook the whole grain pasta in boiling water according to package instructions until al dente, then drain and set aside to cool.
2
Season the chicken breast with sea salt, black pepper, and smoked paprika.
3
Heat olive oil in a skillet over medium-high heat and grill the chicken until fully cooked, then slice into bite-sized pieces.
4
In the same skillet, char the corn kernels for 3-4 minutes until they are slightly blackened and fragrant.
5
In a large mixing bowl, whisk together the Greek yogurt, lime juice, chili powder, and finely diced red onion.
6
Add the cooked pasta, sliced chicken, charred corn, and chopped cilantro to the bowl and toss until evenly coated with the dressing.
7
Top the salad with crumbled cotija cheese and serve chilled or at room temperature.