Street Corn Chicken Bowl Meal Prep Recipe
This Street Corn Chicken Bowl is a vibrant and flavorful meal prep recipe featuring juicy grilled chicken breasts, smoky roasted corn, fresh cherry tomatoes, and tangy cotija cheese. Tossed with a creamy lime and chili powder dressing, this dish is a perfect combination of Mexican-inspired flavors and wholesome ingredients, ideal for quick lunches or dinners throughout the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Meal Prep, Main Course
- Method: Grilling, Roasting, Mixing
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
Scale
Protein & Grains
- 2 boneless, skinless chicken breasts
- 2 cups cooked brown rice
Vegetables & Herbs
- 1 1/2 cups corn kernels (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
Dressing & Seasoning
- 1/3 cup crumbled cotija cheese
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare the Grill and Season Chicken: Preheat your grill or grill pan to medium-high heat. Season the chicken breasts evenly with salt, pepper, and half of the chili powder. Brush the chicken with olive oil to ensure it stays moist during grilling.
- Grill the Chicken: Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) indicating they are fully cooked. Remove them from the grill and let the chicken rest for 5 minutes to retain juices before slicing into strips.
- Roast the Corn: While the chicken cooks, heat a skillet over medium-high heat and add the corn kernels. Roast the corn until lightly charred, approximately 5 minutes, stirring occasionally to avoid burning. Set aside the roasted corn.
- Make the Creamy Dressing: In a small bowl, combine the mayonnaise, lime juice, the remaining chili powder, and a pinch of salt. Mix well until smooth and creamy, which will add a tangy and slightly spicy flavor to the bowl.
- Assemble the Bowls: Divide the cooked brown rice evenly among 4 meal prep containers. Top each portion with sliced grilled chicken, roasted corn, halved cherry tomatoes, diced red onion, and crumbled cotija cheese.
- Finish and Store: Drizzle each bowl generously with the creamy lime dressing and garnish with freshly chopped cilantro. Seal the containers and store them in the refrigerator until ready to eat, perfect for easy meal prep lunches or dinners.
Notes
- For extra spice, add a dash of cayenne pepper to the chicken seasoning or the dressing.
- You can substitute cotija cheese with feta for a similar tangy effect if cotija is unavailable.
- Use fresh corn kernels in season for the best flavor or thaw frozen corn before roasting.
- This recipe stores well for up to 4 days in the refrigerator.
- To keep rice fluffy, reheat with a sprinkle of water and cover loosely when microwaving.
- For a dairy-free version, omit cotija cheese and use a vegan mayonnaise alternative.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: Street Corn Chicken Bowl, Meal Prep Recipe, Grilled Chicken Bowls, Mexican-Inspired Lunch, Healthy Meal Prep, Brown Rice Bowls
