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Main mealBalancedPoultry$$

Mexican Bowl with Roasted Chicken and Crispy Street Corn

Name: Mexican Bowl with Roasted Chicken and Crispy Street Corn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 400 g Chicken, breast, boneless, skinless, raw; 150 g Rice, brown, long grain, unenriched, raw; 1 medium Peppers, bell, red, raw; 1 tbsp Oil, olive, extra virgin; 1 tsp Spices, caraway seed; 1 tsp Spices, pepper, red or cayenne; 1 pinch Salt, table, iodized; 250 g Corn, sweet, yellow and white kernels, fresh, raw; 60 g Yogurt, Greek, plain, whole milk; 1 tbsp Lemon juice, raw; 30 g Cheese, feta, whole milk, crumbled; 0.5 tsp CHILLI POWDER BLEND, CHILLI; 1 handful Coriander (cilantro) leaves, raw

A juicy chicken bowl with aromatic corn inspired by Mexican street food. A quick, healthy and protein-rich dish with a refreshing lime dressing and fresh vegetables.

Prep time15 min

Cook time20 min

Total time35 min

Servings2

Recipe

For the chicken

Chicken, breast, boneless, skinless, raw400 gRice, brown, long grain, unenriched, raw150 gPeppers, bell, red, raw1 mediumOil, olive, extra virgin1 tbspSpices, caraway seed1 tspSpices, pepper, red or cayenne1 tspSalt, table, iodized1 pinch

For the street corn (Street Corn)

Corn, sweet, yellow and white kernels, fresh, raw250 gYogurt, Greek, plain, whole milk60 gLemon juice, raw1 tbspCheese, feta, whole milk, crumbled30 gCHILLI POWDER BLEND, CHILLI0.5 tspCoriander (cilantro) leaves, raw1 handful

Large panMedium-sized bowlRice pot

Per servingTotal

Calories:760.4 kcal1520.7 kcal

Protein:60.6 g121.2 g

Carbohydrates:84.4 g168.8 g

Fiber:8.9 g17.7 g

Water:361 ml722 ml

Fat:21.1 g42.2 g

Micronutrients

Sugar:14 g27.9 g

Saturated fat:5.2 g10.3 g

Cholesterol:162.7 mg325.4 mg

Sodium:401.2 mg802.4 mg

Potassium:1453.1 mg2906.2 mg

Calcium:150.1 mg300.1 mg

Iron:3.3 mg6.5 mg

Magnesium:197.6 mg395.2 mg

Zinc:4.6 mg9.2 mg

Phosphorus:889.8 mg1779.5 mg

Vitamin C:84 mg168 mg

Vitamin A:191.3 µg382.6 µg

Vitamin D:0.1 µg0.1 µg

Vitamin B12:0.5 µg1 µg

Instructions

1Season the chicken strips with cumin, smoked paprika, salt and pepper. Heat the oil in a pan over high heat and cook the chicken for 6–8 minutes, until golden brown. Remove from the pan.
2Add the corn to the same pan (add a splash of oil if needed). Cook over high heat for 4–5 minutes, until the corn gets brown, slightly "charred" spots (this gives it an authentic flavor).
3In a small bowl, prepare the dressing: mix the Greek yogurt, lemon juice, half of the feta cheese and chili powder.
4Stir the roasted corn into the yogurt dressing to create a creamy mixture. Add fresh coriander.
5Divide the cooked rice (or quinoa) between two bowls. Top with the roasted chicken, fresh red pepper and a generous portion of the prepared street corn.
6Sprinkle with the remaining feta cheese and garnish with extra lime. Serve immediately.

Nutritional benefits

Thanks to its high content of complex carbohydrates and lean protein, this meal provides a steady release of energy and supports optimal recovery after physical activity.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.