Chicken & charred corn salad bowls with chipotle chilli low fat yoghurt (Maintenance Stage Meal) | R

Ingredients

• 2 tablespoons lime juice
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 2/3 cup coriander leaves, finely chopped
• 500g skinless chicken breast fillets
• 1 x 350g punnet tomato medley mix, halved
• 1⁄2 small red onion, finely sliced
• 4 sweet corn cobs, husks and silks removed
• 1 x 175g punnet mini capsicums, halved lengthways 2 baby cos lettuce, roughly chopped
• 1/3 cup pepitas
• Coriander leaves and lime wedges, to serve
• Chipotle chilli yoghurt
• 1⁄2 cup reduced-fat plain yoghurt
• 1–2 chipotle chillies in adobo, drained, finely chopped, or 2 tablespoons salsa chipotle 1 tablespoon lime juice