Mexican Street Corn Chicken Pasta

7 meals

From a reel by Ryan Rubio — watch the original

Ingredients

• 2½ lbs chicken breast
• 14 oz protein pasta
• 14 oz corn
• 8 oz red onion
• 8 oz red bell pepper
• 200g plain nonfat Greek yogurt
• Juice from 1 lime
• 20g hot sauce
• 8g Tajín
• Fresh cilantro
• Taco Lime Seasoning

Instructions

1. Prepare the protein pasta by following the package instructions, then drain and set aside.
2. Dice the chicken breast, season it with Taco Lime Seasoning, and cook in a skillet until it is cooked through.
3. In a separate skillet, sauté the corn, diced red onion, and diced red bell pepper until the vegetables are tender and the corn shows signs of charring.
4. Prepare the sauce by mixing the Greek yogurt, lime juice, hot sauce, Tajín, and chopped cilantro in a bowl.
5. Combine the cooked pasta, chicken, sautéed vegetables, and sauce in a large bowl and mix until well coated.
6. Divide the mixture into 7 containers.
7. Reheat in the microwave for 1-2 minutes if coming from the refrigerator, or 3-6 minutes if coming from the freezer.