- Macros For the bowl: (1 serving)
-
Calories:
594 -
Carbs:
71g -
Fat:
6g -
Protein:
63g
Ingredients
Ingredients for Dressing:
200g Plain Non Fat Greek Yogurt
40g Sriracha
Juice from 1 Medium Lime
Pinch of Lime Zest (from the lime I juiced)
Sea Salt
Black Pepper
Ingredients for Pasta Salad:
224g Elbow Pasta
1 Bag Frozen Sweet Corn (12oz)
24oz Chicken Breast (weighed raw)
100g Red Onion
40g Jalapeno
15g Cilantro
15g Minced Garlic
20g Parmesan (Cojita Cheese if you have it!)
10g Nutritional Yeast
1 tsp Sea Salt
1 tsp Black Pepper
1 tsp Garlic Powder
½ tsp Paprika
¼ tsp Cayenne (Take this out if you don’t want this to have a nice kick!)
Directions
1.) Cook your elbow pasta till el dente and then let cool. Next, preheat your pan to a 7/10 heat and add your frozen corn to it. Cook saute until they start to golden. I seasoned it with just some sea salt. Let those cool as well.
2.) Now cook your chicken breast however you like. I recommend going with a mild seasoning just because the pasta salad will have a kick to it already! I went with a blackened seasoning.
3.) Next, add all your dressing ingredients into a bowl and mix till combined.
4.) Now it’s time to put together the pasta salad. Make sure to grab a BIG bowl to mix all this! This is an ideal meal prep recipe so after mixing in the big bowl, you can add it to individual meal prep containers. This recipe makes sense for about 3.5 BIG servings. Enjoy!