--- title: "Mediterranean Diet Plan πŸ‡ΊπŸ‡Έ on Instagram" url: https://stacklist.com/card/c8250295-68b9-4a29-b6b0-4a76d2b7b834 source_url: "https://www.instagram.com/reel/DbtDiILpfLZ/?igsh=ZHN5MGY3ZWJwbWp6" stack: https://stacklist.com/stack/28f9b3d3-666d-4e53-9bd1-cc6738a27a61 summary: "Mexican Chicken Corn Salad is a high-protein meal prep recipe featuring chili-lime chicken, charred corn, fresh vegetables, and Greek yogurt dressing that stays delicious for 3-4 days. The dish combines Mediterranean diet principles with Mexican flavors for easy, satisfying lunches and dinners throughout the week." tags: "mexican-chicken-salad, meal-prep, high-protein, recipe, mediterranean-diet, instagram-content, healthy-cooking" key_entities: "Mediterranean Diet Plan (organization), amateurprochef (person), Mexican Chicken Corn Salad (concept), meal-prep (concept), high-protein-diet (concept)" classification: "tutorial" content_hash: "sha256:1f452000717228b8dd8ca4da7d77e5587109f8fbb3dd5400a4ce69a0e1083e46" acp_version: "0.2" token_counts_approximate: 1055 visibility: public agent_accessible: true status: "final" --- # Mediterranean Diet Plan πŸ‡ΊπŸ‡Έ on Instagram Mediterranean Diet Plan 🇺🇸 on Instagram: "Looking for a high-protein meal prep that actually stays delicious for days? 🌽🍗🔥 This Mexican Chicken Corn Salad is packed with juicy chili-lime chicken, smoky charred corn, crisp veggies, and a creamy Greek yogurt dressing. It’s fresh, satisfying, and perfect for easy lunches or dinners throughout the week. Credit: @amateurprochef 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." β€” 2,825 likes, 25 comments - mediterranean.diet.plan on August 6, 2026: "Looking for a high-protein meal prep that actually stays delicious for days? 🌽🍗🔥 This Mexican Chicken Corn Salad is packed with juicy chili-lime chicken, smoky charred corn, crisp veggies, and a creamy Greek yogurt dressing. It’s fresh, satisfying, and perfect for easy lunches or dinners throughout the week. Credit: @amateurprochef 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.". β€” https://www.instagram.com/reel/DbtDiILpfLZ/?igsh=ZHN5MGY3ZWJwbWp6