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Street Corn Chicken Meal Prep - Bright, Flavor-Packed Lunches for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime
  • For the street corn: 3 cups corn kernels (fresh cut from 4–5 ears or frozen, thawed)
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Pinch of salt
  • For the creamy-lime dressing: 1/3 cup plain Greek yogurt (2% or whole works best)
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice, plus more to taste
  • 1 teaspoon honey or agave
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon chili powder
  • Pinch of salt and pepper
  • For assembly: 2 cups cooked rice or quinoa (or chopped romaine for a salad base)
  • 1 cup black beans, drained and rinsed
  • 1/2 small red onion, finely diced
  • 1 jalapeño, thinly sliced (optional)
  • 1/3 cup crumbled cotija or feta cheese
  • 1/3 cup chopped cilantro
  • Lime wedges, for serving

Method
 

  1. Season the chicken: Pat chicken dry. In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss chicken to coat. Let sit 10–20 minutes while you prep other elements.
  2. Cook the chicken: Heat a large skillet over medium-high. Add a light drizzle of oil if needed. Cook chicken 4–6 minutes per side for breasts (3–5 for thighs) until browned and cooked through. Rest 5 minutes, then slice or cube.
  3. Char the corn: In the same skillet, add 1 tablespoon oil and the corn. Let it sit to develop color, then stir. Season with chili powder, smoked paprika, and a pinch of salt. Cook 5–7 minutes until lightly charred and fragrant. Set aside to cool slightly.
  4. Make the dressing: In a small bowl, whisk Greek yogurt, mayonnaise, lime juice, honey, grated garlic, chili powder, salt, and pepper. Adjust lime and salt to taste. The dressing should be tangy and creamy.
  5. Prep the base: Portion cooked rice or quinoa into 4 meal prep containers. If you prefer a salad base, wait to add greens until serving, or keep them in a separate container.
  6. Assemble: Divide chicken among containers. Add charred corn, black beans, red onion, and jalapeño if using. Drizzle each with a spoonful of dressing, or pack dressing in small lidded cups to add later.
  7. Finish with toppings: Sprinkle with cotija or feta and chopped cilantro. Tuck in lime wedges if you plan to reheat and squeeze fresh lime at the end.
  8. Cool before sealing: Let containers cool to room temperature (no more than 1 hour) before sealing and refrigerating.