Street Corn Chicken Meal Prep – 45-Minute Recipe
Tender grilled chicken seasoned with smoky Mexican spices is paired with a creamy, tangy street‑corn salad and fluffy jasmine rice. This balanced, protein‑rich meal‑prep makes weekday lunches and dinners quick and flavorful.
Recipe by Adam Wolfe | Fitness· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
45 min estimated total time for 6 servings.
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Ingredients
- 2 1/2 lb chicken breast
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tbsp smoked paprika
- 2 tsp oregano
- 1 tsp cumin
- 1/2 tsp black pepper
- 1 1/2 cup Jasmine rice
Street Corn
- 2 can corn
- 11 oz plain Greek yogurt
- 4 1/5 oz light mayonnaise
- 3 1/2 oz cotija cheese
- 0.5 red onion
- 2 jalapeños
- cilantro
- 4 lime
- 2 tsp chili powder
- to taste salt
- to taste tajin
Instructions
- 11. Preheat the oven to 400°F (392°F) or preheat a grill to medium‑high heat.
- 22. In a small bowl, whisk together garlic powder, onion powder, smoked paprika, oregano, chili powder, cumin, salt, and black pepper.
- 33. Pat the sliced chicken breast dry, then toss it with the spice mixture until evenly coated.
- 44. 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).
- 55. 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.
- 66. Remove the chicken from heat and let it rest on a cutting board for 5 minutes before slicing.
- 77. While the chicken rests, prepare the Street Corn component (see component instructions).
- 88. Fluff the cooked jasmine rice with a fork and divide it into six meal‑prep containers.
- 99. Slice the rested chicken into bite‑size strips and distribute evenly over the rice in each container.
- 1010. Top each portion with a generous scoop of the chilled street‑corn salad.
- 1111. Garnish with extra cilantro, a wedge of lime, and a light drizzle of tajin if desired.
- 1212. Allow the meals to cool to room temperature before sealing containers; refrigerate for up to 4 days.
- 1313. 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.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the chicken
Let the cooked chicken rest on a cutting board for 5 minutes before slicing.
Rinse the rice
Rinse the jasmine rice before cooking to remove excess starch.
Chill the salad
Cover the street‑corn salad and refrigerate for at least 10 minutes to let the flavors meld.
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Frequently asked questions
- How long does it take to make Street Corn Chicken Meal Prep?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Street Corn Chicken Meal Prep recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Street Corn Chicken Meal Prep recipe come from?
- It was shared by Adam Wolfe | Fitness on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.