Print

Street Corn Chicken Rice Bowl Meal Prep

street corn chicken rice bowl meal prep - featured image
Print Recipe

A quick, flavorful, and healthy meal prep recipe featuring smoky grilled chicken, charred corn, and a creamy lime sauce inspired by Mexican street food. Perfect for busy weekdays and meal prepping.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, trimmed
  • 2 cups cooked white or brown rice
  • 2 cups fresh corn kernels (about 3 ears) or frozen and thawed
  • 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
  • 1/2 cup crumbled cotija cheese (or feta as a substitute)
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • Optional: 1 small jalapeño, finely diced
  • Optional: sliced avocado for topping
  • Optional: hot sauce for an extra kick

Instructions

  1. Cook 2 cups of rice according to package instructions. Fluff with a fork and set aside.
  2. Pat chicken dry and season both sides with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp garlic powder.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice.
  4. In the same skillet, add remaining 1 tbsp olive oil and corn kernels. Cook over medium-high heat for 6-8 minutes, stirring occasionally, until kernels are slightly charred. Add diced jalapeño if using.
  5. In a small bowl, combine mayonnaise, lime juice, 1/2 tsp chili powder, and a pinch of salt. Stir until smooth to make the street corn sauce.
  6. Divide cooked rice evenly into 4 meal prep containers. Top each with sliced chicken and charred corn.
  7. Drizzle street corn sauce over each bowl, then sprinkle with cotija cheese and chopped cilantro.
  8. Add optional toppings like avocado slices or hot sauce if desired.
  9. Store covered in the fridge for up to 4 days.

Notes

Make the sauce while the chicken rests to save time. Avoid overcrowding the pan when cooking chicken to get a good sear. Use fresh lime juice for best flavor. Let bowls cool before sealing to prevent sogginess. Reheat uncovered in microwave for 1-2 minutes.

Nutrition

Keywords: street corn, chicken rice bowl, meal prep, healthy recipe, Mexican street food, easy dinner, grilled chicken, charred corn, lime sauce

Find it online: https://cooltastes.com/street-corn-chicken-rice-bowl-meal-prep-easy-healthy-recipe-for-busy-weekdays/