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Vimarsh Patel on Instagram: "Meals for Weight-loss: Ep 6 Mexican Chicken Corn Salad If you want all my recipes with macros Comment “Recipe” and I’ll send you the link!! Ingredients: Chicken * Chicken breast, 800 g * Lime juice, 2 tbsp * Avocado oil, 1 tbsp * Chili powder, 2 tsp * Cumin, 1.5 tsp * Garlic powder, 1 tsp * Paprika, 1 tsp * Salt, 1 tsp * Black pepper, 0.5 tsp Veggies * Cotija cheese, 50 g * Red onion, 1 large, finely diced * Red bell pepper, 1 large, finely diced * Cilantro, 1 handful, chopped * Jalapeños, 3, finely diced * Canned corn, 2 cups total, drained and charred Sauce * Plain 0% Greek yogurt, 1 cup * Lime juice, from 0.5 lime * Hot sauce, 1 tbsp * Tajín, 1 tbsp * Water, 0.5 cup * Salt, to taste * Black pepper, to taste Instructions 1. Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes. 2. Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F. 3. Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots. 4. In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth. 5. In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese. 6. Pour in the sauce and mix everything until coated. 7. Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days. Nutrition (Per Serving, 4 servings) * Calories: 475 * Protein: 58g * Carbs: 30g * Fat: 18g The goal is 40lbs in 90 days
Been a slow grind, hit a plateau at 20 lbs but we are staying locked in! #homecooking #easyrecipe #chicken #sesamechicken #takeout weightloss macrofriendly amateurprochef"
▤Recipe
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Vimarsh Patel on Instagram: "Meals for Weight-loss: Ep 6 Mexican Chicken Corn Salad If you want all my recipes with macros Comment “Recipe” and I’ll send you the link!! Ingredients: Chicken * Chicken breast, 800 g * Lime juice, 2 tbsp * Avocado oil, 1 tbsp * Chili powder, 2 tsp * Cumin, 1.5 tsp * Garlic powder, 1 tsp * Paprika, 1 tsp * Salt, 1 tsp * Black pepper, 0.5 tsp Veggies * Cotija cheese, 50 g * Red onion, 1 large, finely diced * Red bell pepper, 1 large, finely diced * Cilantro, 1 handful, chopped * Jalapeños, 3, finely diced * Canned corn, 2 cups total, drained and charred Sauce * Plain 0% Greek yogurt, 1 cup * Lime juice, from 0.5 lime * Hot sauce, 1 tbsp * Tajín, 1 tbsp * Water, 0.5 cup * Salt, to taste * Black pepper, to taste Instructions 1. Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes. 2. Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F. 3. Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots. 4. In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth. 5. In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese. 6. Pour in the sauce and mix everything until coated. 7. Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days. Nutrition (Per Serving, 4 servings) * Calories: 475 * Protein: 58g * Carbs: 30g * Fat: 18g The goal is 40lbs in 90 days
Been a slow grind, hit a plateau at 20 lbs but we are staying locked in! #homecooking #easyrecipe #chicken #sesamechicken #takeout weightloss macrofriendly amateurprochef"

  • This is a Mexican Chicken Corn Salad recipe framed as a weight-loss meal, labeled “Meals for Weight-loss: Ep 6.”
  • The recipe uses 800 g of chicken breast marinated with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper.
  • The chicken is marinated for 15 to 30 minutes, then cooked in a pan for 8 to 10 minutes until it reaches 165°F.
  • The corn is drained, dried, and charred in a hot pan for 4 to 6 minutes total.
  • The salad mix includes charred corn, red onion, red bell pepper, cilantro, jalapeños, and 50 g cotija cheese.
  • The sauce is made from 0% Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper.
  • The finished recipe is divided into 4 servings and should be stored chilled and eaten within 3 to 4 days.
  • Each serving has 475 calories, 58 g protein, 30 g carbs, and 18 g fat.
  • Total recipe time is about 50 minutes, including 30 minutes prep and 20 minutes cook time.
  • The post says to comment “Recipe” to receive a link with all recipes and macros.

⊙ Ingredients

  • 800 g chicken breast
  • 2 tbsp lime juice
  • 1 tbsp avocado oil
  • 2 tsp chili powder
  • 1.5 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 50 g cotija cheese
  • 1 red onion large, finely diced
  • 1 red bell pepper large, finely diced
  • 1 cilantro handful, chopped
  • 3 jalapeños finely diced
  • 2 cups canned corn total, drained and charred
  • 1 cup plain 0% Greek yogurt
  • lime juice from 0.5 lime
  • 1 tbsp hot sauce
  • 1 tbsp Tajín
  • 0.5 cup water
  • salt to taste
  • black pepper to taste

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