Ingredients
1.5 lbs boneless, skinless chicken breast (about 4 pieces)
1 can (15 oz) whole kernel corn, drained
1 red bell pepper, diced
1/2 red onion, finely chopped
1 cucumber, diced
1/4 cup olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions
Preheat oven to 400°F (200°C) or preheat skillet over medium-high heat.
Season chicken with 1 tsp paprika, salt, and pepper. Sear or grill for 5-6 minutes per side until fully cooked. Let rest, then slice into bite-sized pieces.
In a large bowl, whisk together lemon juice, olive oil, minced garlic, cumin, paprika, and a pinch of salt.
Add cooked chicken, corn, bell pepper, red onion, and cucumber to the bowl. Toss gently to coat with dressing.
Chill for 15 minutes before serving for best flavor. Garnish with fresh parsley if desired.
Notes
Store in airtight containers in the fridge for up to 3 days.
For extra crunch, add cherry tomatoes or avocado.
Use chicken thighs for a richer flavor if preferred.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Grilling/Seeding
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg