High-Protein Street Corn Chicken Rice Bowl Meal Prep (Print Version)
Enjoy a high-protein Street Corn Chicken Rice Bowl. This flavorful meal prep recipe is packed with tender chicken, zesty street corn, and fluffy rice for a satisfying lunch.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ Hearty Protein & Grain Base
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
1 tsp chili powder
04 -
1/2 tsp ground cumin
05 -
1/2 tsp garlic powder
06 -
Salt and black pepper, to taste
07 -
1 cup uncooked brown rice
→ Golden Corn Sauté
08 -
2 cups frozen corn kernels
09 -
1 tbsp olive oil
10 -
1/4 cup finely diced red onion
11 -
1 tsp chili powder
12 -
1/2 tsp smoked paprika
→ Creamy Lime Drizzle & Garnish
13 -
1/4 cup light mayonnaise
14 -
1/4 cup plain Greek yogurt (0% or 2%)
15 -
2 tbsp fresh lime juice
16 -
1 tsp lime zest
17 -
1/2 cup crumbled Cotija cheese
18 -
1/2 cup chopped fresh cilantro
# Instructions:
01 -
Start your Street Corn Chicken Rice Bowl | High-Protein Meal Prep by cooking 1 cup uncooked brown rice according to package directions. This typically involves 2 cups of water and simmering for about 40-45 minutes. Once cooked, fluff with a fork and set aside.
02 -
While the rice cooks, pat dry 1.5 lbs boneless, skinless chicken breasts. Season generously with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, salt, and black pepper. This ensures flavorful chicken for your meal.
03 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F. Remove chicken, let rest for 5 minutes, then dice or shred.
04 -
In a small bowl, whisk together 1/4 cup light mayonnaise, 1/4 cup plain Greek yogurt, 2 tbsp fresh lime juice, and 1 tsp lime zest. Season with a pinch of salt and pepper. This creamy drizzle is a key component of the Street Corn Chicken Rice Bowl.
05 -
In the same skillet, heat 1 tbsp olive oil over medium heat. Add 1/4 cup finely diced red onion and sauté for 2-3 minutes until softened. Stir in 2 cups frozen corn kernels, 1 tsp chili powder, and 1/2 tsp smoked paprika. Cook for 5-7 minutes until corn is tender and slightly charred.
06 -
Divide the cooked brown rice among 4 meal prep containers or bowls. Top each with the diced chicken and the golden corn sauté. Drizzle generously with the creamy lime sauce prepared in Step 4.
07 -
Finish each Street Corn Chicken Rice Bowl | High-Protein Meal Prep with 1/2 cup crumbled Cotija cheese and 1/2 cup chopped fresh cilantro. Serve immediately or cover and refrigerate for convenient meal prep throughout the week.
# Notes:
01 -
These bowls are perfect for meal prep! Store individual portions in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave.
02 -
For more heat, add a pinch of cayenne pepper to the chicken seasoning or corn sauté. For less, reduce the chili powder.
03 -
If Cotija cheese is unavailable, crumbled feta cheese makes a good substitute, offering a similar salty, tangy flavor.
04 -
Serve with a side of sliced avocado for extra healthy fats and creaminess, or a sprinkle of hot sauce for an extra kick.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Mixing bowls
04 -
Cutting board
05 -
Knife
06 -
Meal prep containers
# Nutrition Facts (Per Serving):
Calories: 700 kcal
Total Fat: 24 g
Total Carbohydrate: 57 g
Protein: 62 g