Street Corn Chicken Meal Prep

Street Corn

1. 1

   In a large mixing bowl combine the strained corn, Greek yogurt, light mayonnaise, and cotija cheese.

2. 2

   Add the diced red onion, sliced jalapeños, chopped cilantro, fresh lime juice, chili powder, and a pinch of salt.

3. 3

   Stir gently until all ingredients are evenly coated; adjust seasoning with additional salt or tajin to taste.

4. 4

   Cover the bowl and refrigerate for at least 10 minutes to let the flavors meld.

Main method

5. 5

   1. Preheat the oven to 400°F (400°F) or preheat a grill to medium‑high heat.

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   2. In a small bowl, whisk together garlic powder, onion powder, smoked paprika, oregano, chili powder, cumin, salt, and black pepper.

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   3. Pat the sliced chicken breast dry, then toss it with the spice mixture until evenly coated.

   Kitchen notes · Added by ReelsMeals: The spice mixture coats the chicken evenly. Toss the slices thoroughly before cooking.

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   4. Arrange the chicken on a baking sheet (if using the oven) or place on the grill; cook for 6‑8 minutes per side, or until internal temperature reaches 165°F (165°F).

   Kitchen notes · Added by ReelsMeals: The chicken is opaque and browned at the edges. Cook in batches if needed to avoid crowding.

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   5. While the chicken cooks, rinse 1.5 cups of jasmine rice and place it in a saucepan with 3 cups of water; bring to a boil, then reduce to a simmer, cover, and cook for 12‑15 minutes until tender.

   Kitchen notes · Added by ReelsMeals: The rice is tender with no liquid left in the pan. Keep the lid on while it simmers.

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    6. Remove the chicken from heat and let it rest on a cutting board for 5 minutes before slicing.

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    7. While the chicken rests, prepare the Street Corn component (see component instructions).

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    8. Fluff the cooked jasmine rice with a fork and divide it into six meal‑prep containers.

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    9. Slice the rested chicken into bite‑size strips and distribute evenly over the rice in each container.

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    10. Top each portion with a generous scoop of the chilled street‑corn salad.

    Kitchen notes · Added by ReelsMeals: The chilled corn mixture sits in a creamy layer over the rice and chicken. Keep it cold until assembling the containers.

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    11. Garnish with extra cilantro, a wedge of lime, and a light drizzle of tajin if desired.

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    12. Allow the meals to cool to room temperature before sealing containers; refrigerate for up to 4 days.

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    13. To serve, reheat the chicken and rice in the microwave for 1‑2 minutes, then enjoy the fresh street‑corn salad cold or at room temperature.