Street Corn Chicken Bowl Meal Prep
A delicious and satisfying dish that combines grilled chicken, roasted corn, and fresh veggies in a convenient meal prep bowl.
Ingredients
Main ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked brown rice
- 1.5 cups corn kernels (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup crumbled cotija cheese
Dressing and spices
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 tablespoon olive oil
Instructions
Grill the Chicken
- Preheat the grill or grill pan to medium-high heat.
- Season the chicken breasts with salt, pepper, and half of the chili powder. Brush lightly with olive oil.
- Grill the chicken for 6-7 minutes per side or until fully cooked, reaching an internal temperature of 165°F. Remove from grill and let rest for 5 minutes before slicing into strips.
Roast the Corn
- While the chicken cooks, heat a skillet over medium-high heat.
- Add the corn kernels to the skillet and roast for about 5 minutes, or until lightly charred. Set aside.
Prepare the Creamy Dressing and Assemble
- In a small bowl, mix together mayonnaise, lime juice, remaining chili powder, and a pinch of salt to create the creamy dressing.
- Divide cooked brown rice among four meal prep containers.
- Top each container with grilled chicken, roasted corn, halved cherry tomatoes, diced red onion, and crumbled cotija cheese.
- Drizzle with creamy lime dressing and garnish with chopped cilantro.
- Store in the refrigerator until ready to eat.
Notes
Store your bowls in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in an air fryer or oven at 350°F for about 10 minutes for best results.
Nutrition
Serving: 1gCalories: 620kcalCarbohydrates: 70gProtein: 32gFat: 25gSaturated Fat: 5gSodium: 600mgFiber: 8gSugar: 4g
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