High Protein Burrito Bowl

For the Chicken

• 400g boneless, skinless chicken breast (2 breasts)400 ozlbgkg boneless, skinless chicken breast (2 breasts)
• 1/4 cup Greek yogurt4 tsptbspcupfl ozptqtgalmlL Greek yogurt
• 1 tsp chili powder1 tsptbspcupfl ozptqtgalmlL chili powder
• 1/2 tsp smoked paprika0.5 tsptbspcupfl ozptqtgalmlL smoked paprika
• 1/2 tsp garlic powder0.5 tsptbspcupfl ozptqtgalmlL garlic powder
• 1/2 tsp onion powder0.5 tsptbspcupfl ozptqtgalmlL onion powder
• 1/2 tsp salt0.5 tsptbspcupfl ozptqtgalmlL salt
• 1/4 tsp ground black pepper0.25 tsptbspcupfl ozptqtgalmlL ground black pepper
• 1/2 tbsp vegetable oil0.5 tsptbspcupfl ozptqtgalmlL vegetable oil

For the Street Corn Salad

• 1 cup frozen corn (preferably fire roasted), thawed1 tsptbspcupfl ozptqtgalmlL frozen corn (preferably fire roasted), thawed
• 1/2 red bell pepper, finely diced0.5 red bell pepper, finely diced
• 1/4 red onion, finely diced0.25 red onion, finely diced
• 1/2 jalapeño, seeds removed, finely diced0.5 jalapeño, seeds removed, finely diced

For the Crema

• 1/4 cup fat free Greek yogurt4 tsptbspcupfl ozptqtgalmlL fat free Greek yogurt
• 2 tbsp cottage cheese2 tsptbspcupfl ozptqtgalmlL cottage cheese
• 1/2 lime, juiced0.5 lime, juiced
• 1 clove garlic1 clove garlic
• 1/4 tsp onion powder0.25 tsptbspcupfl ozptqtgalmlL onion powder
• 1/4 tsp chili powder0.25 tsptbspcupfl ozptqtgalmlL chili powder
• 1/4 tsp smoked paprika0.25 tsptbspcupfl ozptqtgalmlL smoked paprika
• 1/4 tsp black pepper0.25 tsptbspcupfl ozptqtgalmlL black pepper
• 2 tbsp water2 tsptbspcupfl ozptqtgalmlL water

To Garnish

• 1/4 cup feta cheese, crumbled4 tsptbspcupfl ozptqtgalmlL feta cheese, crumbled
• 3 tbsp cilantro, finely chopped3 tsptbspcupfl ozptqtgalmlL cilantro, finely chopped

To Serve

• 1 cup cooked basmati rice (~1/2 cup uncooked)1 tsptbspcupfl ozptqtgalmlL cooked basmati rice (~1/2 cup uncooked)

1. 1Finely dice the red bell pepper, red onion, and jalapeño. Add to a bowl with the frozen corn and toss to combine. Do not add the feta — it is reserved as a garnish.
2. 2In a small blender, combine the fat free Greek yogurt, cottage cheese, lime juice, garlic, onion powder, chili powder, smoked paprika, and black pepper. Blend until smooth, adding 2 tbsp water to loosen. Keep it thick — this is a finishing crema, not a pourable salad dressing.
3. 3Cut the chicken into 1-inch cubes. Toss with the Greek yogurt, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
4. 4Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the chicken in a single batch and cook, stirring occasionally, for 5-8 minutes until cooked through and lightly browned.
5. 5Divide the basmati rice between two bowls. Top each with the chicken and a scoop of the corn salad. Drizzle with the crema and garnish with crumbled feta and chopped cilantro.