NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.5 whole Corn on the cob

0.5 tbsp Olive oil

0.5 cup Non-fat Greek yogurt

1 tsp Chili powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Lime

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Carefully stand the corn cob vertically and slice it in half lengthwise, then slice each half again to create four long corn ribs.

• 3

  In a small bowl, whisk together the olive oil, chili powder, smoked paprika, sea salt, and black pepper until well combined.

• 4

  Place the corn ribs and the chicken breast on the prepared baking sheet, brushing both generously with the chili-oil mixture on all sides.

• 5

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the corn ribs have curled and slightly charred.

• 6

  While roasting, prepare the dipping sauce by mixing the Greek yogurt with the juice of half a lime and the finely chopped fresh cilantro.

• 7

  Slice the roasted chicken into strips and serve alongside the corn ribs with the remaining lime wedges and the creamy yogurt dip.