High Protein Chicken Street Corn Bowl

Chicken

• 454g boneless skinless chicken breast, cut into 2.5cm cubes454 ozlbgkg boneless skinless chicken breast, cut into 2.5cm cubes
• 10ml vegetable oil0.68 tsptbspcupfl ozptqtgalmlL vegetable oil
• 5ml chipotle powder1.01 tsptbspcupfl ozptqtgalmlL chipotle powder
• 2.5ml ground cumin0.51 tsptbspcupfl ozptqtgalmlL ground cumin
• 2.5ml paprika0.51 tsptbspcupfl ozptqtgalmlL paprika
• 3.75ml garlic powder0.76 tsptbspcupfl ozptqtgalmlL garlic powder
• .25 tsp salt.25 tsp salt
• 1.25ml black pepper0.25 tsptbspcupfl ozptqtgalmlL black pepper

Crema

• 100g cottage cheese100 ozlbgkg cottage cheese
• 50g Greek yogurt50 ozlbgkg Greek yogurt
• 15ml lime juice (about ½ lime)1.01 tsptbspcupfl ozptqtgalmlL lime juice (about ½ lime)
• 8g fresh cilantro8 ozlbgkg fresh cilantro
• 1 garlic clove1 garlic clove
• pinch of saltpinch of salt

Salad

• 2 ears corn, kernels cut off (about 225g)2 ears corn, kernels cut off (about 225g)
• 40g feta, crumbled40 ozlbgkg feta, crumbled
• 40g red onion, thinly sliced40 ozlbgkg red onion, thinly sliced
• 8g fresh cilantro, chopped8 ozlbgkg fresh cilantro, chopped
• ½ lime, cut into wedges0.5 lime, cut into wedges
• 2 jalapeño, diced2 jalapeño, diced

1. 1Toss chicken with oil, chipotle powder, cumin, paprika, garlic powder, salt and pepper.
2. 2Heat a large skillet over medium-high. Cook chicken in a single layer, turning occasionally, until charred in spots and the internal temperature reaches 165°F (74°C), 8 minutes. Transfer to a large bowl.
3. 3Add corn kernels to the same skillet. Cook, stirring occasionally, until charred in spots, 4–6 minutes. Add to the chicken.
4. 4Meanwhile, blend cottage cheese, Greek yogurt, lime juice, cilantro, garlic and salt until smooth.
5. 5Add feta, red onion and cilantro to the bowl. Toss everything with the crema. Serve with lime wedges.