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@kalejunkie STREET CORN CHICKEN POWER BOWLS 🌽 this time of year is all about light, delicious meals and this one hits—it’s packed with protein, fiber and let me tell you, its highly addictive! ⁣ ⁣ ✨SAVE this post, SHARE with friends, and FOLLOW me @kalejunkie for more!  ⁣ Makes 4 servings⁣ Chicken:⁣ 1 1/2 lbs boneless, skinless chicken breast⁣ 1/2 cup greek yogurt ⁣ 2 tsp chili powder ⁣ 1 tsp smoked paprika, garlic and onion powder ⁣ 1 tsp salt⁣ 1/2 tsp ground black pepper⁣ 1 tb olive oil ⁣ ⁣ Corn salad:⁣ 3 cups frozen corn (I used fire roasted frozen corn from @wholefoods)⁣ 1 red bell pepper, finely diced⁣ 1/2 red onion, finely diced⁣ 1 jalapeno, seeds removed, finely diced⁣ 1/3 cup cilantro, finely chopped⁣ 1/4 cup cotija cheese + more for topping⁣ ⁣ Smoky Street Corn Dressing:⁣ 1 cup fat free greek yogurt ⁣ 1/2 cup cottage cheese (@good_culture)⁣ 1 lime, juiced⁣ 2 cloves garlic⁣ 1 tsp onion powder ⁣ 1/2 tsp chili powder⁣ 1/2 tsp smoked paprika⁣ 1/2 tsp black pepper⁣ 1/2 tsp salt⁣ Water to thin, if needed⁣ ⁣ 2 cups cooked jasmine rice⁣ ⁣ Make the corn salad. Chop all veggies and add to a large bowl. For the dressing, add the ingredients to a small blender and blend until smooth. Pour 3/4 of the dressing over the corn salad, toss well, and set aside. Reserve the rest of the dressing. Finally, cook the chicken. Cut the chicken into cubes and add to a large bowl. Add the seasonings and yogurt (not the oil—that to cook the chicken). Heat a large non stick skillet over medium heat. Add the oil. Once the pan is hot, add the chicken. Cook for 4-5 minutes on one side, undisturbed, then flip to the other side and cook 3-4 minutes more, until cooked through. Assemble your bowls—rice on the bottom, chicken, corn salad, cotija cheese and pour remaining dressing on top. Enjoy!⁣ #elote #streetcornsalad #powerbowl #highprotein
@kalejunkie STREET CORN CHICKEN POWER BOWLS 🌽 this time of year is all about light, delicious meals and this one hits—it’s packed with protein, fiber and let me tell you, its highly addictive! ⁣ ⁣ ✨SAVE this post, SHARE with friends, and FOLLOW me @kalejunkie for more! ⁣ Makes 4 servings⁣ Chicken:⁣ 1 1/2 lbs boneless, skinless chicken breast⁣ 1/2 cup greek yogurt ⁣ 2 tsp chili powder ⁣ 1 tsp smoked paprika, garlic and onion powder ⁣ 1 tsp salt⁣ 1/2 tsp ground black pepper⁣ 1 tb olive oil ⁣ ⁣ Corn salad:⁣ 3 cups frozen corn (I used fire roasted frozen corn from @wholefoods)⁣ 1 red bell pepper, finely diced⁣ 1/2 red onion, finely diced⁣ 1 jalapeno, seeds removed, finely diced⁣ 1/3 cup cilantro, finely chopped⁣ 1/4 cup cotija cheese + more for topping⁣ ⁣ Smoky Street Corn Dressing:⁣ 1 cup fat free greek yogurt ⁣ 1/2 cup cottage cheese (@good_culture)⁣ 1 lime, juiced⁣ 2 cloves garlic⁣ 1 tsp onion powder ⁣ 1/2 tsp chili powder⁣ 1/2 tsp smoked paprika⁣ 1/2 tsp black pepper⁣ 1/2 tsp salt⁣ Water to thin, if needed⁣ ⁣ 2 cups cooked jasmine rice⁣ ⁣ Make the corn salad. Chop all veggies and add to a large bowl. For the dressing, add the ingredients to a small blender and blend until smooth. Pour 3/4 of the dressing over the corn salad, toss well, and set aside. Reserve the rest of the dressing. Finally, cook the chicken. Cut the chicken into cubes and add to a large bowl. Add the seasonings and yogurt (not the oil—that to cook the chicken). Heat a large non stick skillet over medium heat. Add the oil. Once the pan is hot, add the chicken. Cook for 4-5 minutes on one side, undisturbed, then flip to the other side and cook 3-4 minutes more, until cooked through. Assemble your bowls—rice on the bottom, chicken, corn salad, cotija cheese and pour remaining dressing on top. Enjoy!⁣ #elote #streetcornsalad #powerbowl #highprotein

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