These Street Corn Chicken Bowls offer a flavorful and protein-packed meal prep option, featuring seasoned chicken, charred street corn with cotija cheese, jasmine rice, and a creamy lime crema, perfect for lunch or dinner.
1. Season chicken with 1½ tsp kosher salt, 1½ tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ¾ tsp cumin, and ¾ tsp black pepper. Cook in 1 tbsp olive oil over medium heat for 5–6 minutes per side. Rest and dice.
2. Add 3 cups frozen corn to a hot skillet. Cook 2–3 minutes without stirring, then another 2–3 minutes until lightly charred.
3. Combine corn with 2½ tbsp light mayo, 1½ tbsp lime juice, 1¼ tsp chili powder, ¾ tsp smoked paprika, 1/2 tsp kosher salt, 2 tbsp chopped cilantro, 3 tbsp cotija cheese, and ¾ tsp rice vinegar.
4. Mix ¾ cup nonfat Greek yogurt, 1½ tbsp lime juice, a pinch of kosher salt, and a splash of water until it reaches a drizzle consistency.
5. Divide 2½ cups cooked jasmine rice, diced chicken, street corn mixture, and optional 1 cup black beans into 5 containers. Store in the freezer. Save lime crema in the fridge and top when ready to eat.
