Are you tired of boring, dry chicken for lunch? It is time to bring some summer brightness to your table. This Street Corn Chicken Bowl is the perfect healthy reset for your busy week.
I love how this dish feels like a treat. It is packed with protein to keep you full. You will love the creamy, charred flavors in every single bite. Let’s get your kitchen smelling amazing today.
Why This Recipe Is a Winner
This recipe is a total winner for busy families. It combines juicy chicken with creamy elote flavors everyone loves. You get a huge protein boost that actually tastes fresh.
It makes meal prep feel like a fun reward. Your midday slump will finally be a thing of the past. It is budget-friendly and uses simple pantry staples you likely have.
Simple Cooking Method
Cooking this meal is very straightforward and fast. You just sear the chicken and char the corn. Mixing the creamy sauce takes only a minute. Even a beginner cook can master this simple skillet method. You will feel so confident in the kitchen.
Ingredients You’ll Need
These ingredients bring a beautiful garden-fresh feel to your meal prep containers.
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 tablespoons taco seasoning
- 2 cups cooked white or brown rice
- 2 cups corn kernels, fresh or frozen
- 1 can (15 oz) black beans, rinsed and drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 tablespoon olive oil
Step-by-Step Directions
- In a large bowl, toss cubed chicken with taco seasoning and olive oil until evenly coated.
- Heat a large skillet over medium-high heat and cook chicken until internal temperature reaches 165°F (74°C), approximately 8-10 minutes. Remove and set aside.
- In the same skillet, char the corn kernels over high heat until browned, about 5 minutes.
- In a small mixing bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder to create the elote sauce.
- Combine the charred corn with the elote sauce and half of the cotija cheese.
- Divide the cooked rice evenly among four meal prep containers.
- Layer each container with seasoned chicken, black beans, and the street corn mixture.
- Garnish with the remaining cotija cheese and fresh cilantro before sealing.
Best Ways to Enjoy It
Serve these bowls warm for a satisfying dinner. You can also enjoy them cold for a refreshing summer lunch. Add a few lime wedges on the side for extra zing. A few slices of fresh avocado would be perfect. Pack them up and feel proud of your healthy choices.
Storage & Reheating
Keep these bowls in the fridge for up to four days. The flavors actually get better as they sit. Reheat the chicken and rice in the microwave for two minutes. You can keep the corn mixture separate if you prefer it cold. This is the ultimate make-ahead meal for your busy life.
Tips for Best Results
- Don’t skip the fresh lime juice for that bright pop.
- Avoid overcrowding the pan so the chicken browns nicely.
- Use frozen corn to save time on busy nights.
- Prep the elote sauce while the chicken is cooking.
- Add a pinch of extra chili powder for more heat.
- Make sure the rice is fully cooled before sealing containers.
Ways to Switch It Up
- Swap rice for cauliflower rice for a low-carb option.
- Use Greek yogurt instead of mayo for extra protein.
- Add grilled bell peppers for a garden-fresh crunch.
Common Questions
Can I use chicken thighs?
Yes, thighs will stay very juicy. Just ensure they reach the proper internal temperature. They work great for meal prep too.
Is cotija cheese necessary?
Cotija adds a wonderful salty bite. If you cannot find it, use feta cheese. It provides a similar crumbly texture and tang.
I hope this bowl brings a little sunshine to your busy week. It is so satisfying to have a healthy meal ready to go. Happy cooking, friends!
— Katie Wood
Tasty Street Corn Chicken Bowl - Prepper Protein
Ingredients
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 tablespoons taco seasoning
- 2 cups cooked white or brown rice
- 2 cups corn kernels, fresh or frozen
- 1 can (15 oz) black beans, rinsed and drained
- 1/4 cup mayonnais e
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 tablespoon olive oil
Instructions
- In a large bowl, toss cubed chicken with taco seasoning and olive oil until evenly coated.
- Heat a large skillet over medium-high heat and cook chicken until internal temperature reaches 165°F (74°C), approximately 8-10 minutes. Remove and set aside.
- In the same skillet, char the corn kernels over high heat until browned, about 5 minutes.
- In a small mixing bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder to create the elote sauce.
- Combine the charred corn with the elote sauce and half of the cotija cheese.
- Divide the cooked rice evenly among four meal prep containers.
- Layer each container with seasoned chicken, black beans, and the street corn mixture.
- Garnish with the remaining cotija cheese and fresh cilantro before sealing.
