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Mexican Street Corn Chicken Meal Prep

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 629kcal
Servings: 5 People
Metric - Imperial

Ingredients

Chicken

  • 15 ml Olive Oil
  • 1 kg Chicken Thighs Boneless & Skinless
  • 12 g Smoked Paprika
  • 8 g Ground Cumin
  • 8 g Garlic Powder
  • 8 g Onion Powder
  • 2 g Dried Oregano
  • 3 g Chilli Powder or Flakes Optional
  • Salt & Pepper

Charred Corn Salad

  • 400 g Sweet Corn Kernels Drained
  • 1 Red Onion Diced
  • 1 Red Bell Pepper (Capsicum) Diced
  • 1 Jalapeño Diced
  • 200 g Plain Greek Yogurt
  • 75 g Feta Cheese Crumbled
  • 1 Bunch Coriander (Cilantro) Chopped
  • 1 Lime Juiced

Coriander Lime Rice

  • 300 g Basmati Rice Washed
  • 600 ml Cold Water
  • 1 Lime Juiced
  • Coriander (Cilantro) Chopped
  • Salt To Taste

Method

  • Combine the chicken with the salt, paprika, cumin, garlic powder, onion powder, oregano and chilli powder (if using), then mix through the olive oil until evenly coated. Lay onto a lined sheet pan and bake at 200°C (390°F) for 16 minutes. This is the slowest part of the recipe, so get it in first and build everything else around it.
  • While the chicken bakes, rinse the basmati rice under cold water until it runs mostly clear. Add it to a saucepan with the water and a pinch of salt, bring to a boil, then cover, reduce to low and cook for 12 minutes — this times out almost exactly with the chicken. Remove from the heat and rest, covered, for 4 minutes, then stir through the coriander and lime juice.
  • While the rice rests, pat the drained corn dry with paper towel — canned corn holds extra moisture, and wet corn will steam instead of char. Heat a large dry pan over high heat with no oil, add the corn and let it sit undisturbed for 2-3 minutes until properly charred and blistered. Toss and repeat until evenly charred, then remove from the heat.
  • Once the chicken's 16 minutes are up, switch the oven to grill/broil and cook for a further 5-6 minutes, until charred at the edges and cooked through to an internal temperature of 74°C (165°F). While it's under the grill, combine the charred corn, red onion, bell pepper, jalapeño, Greek yogurt, feta, coriander and lime juice in a large bowl and mix until creamy and well combined.
  • Rest the chicken for 5 minutes, then slice or chop. Divide the rice between 5 containers, top with the chicken and a generous scoop of the street corn salad.
Chef's Tips
Get the chicken in the oven first and build everything else around its cook time — it's the slowest component, so there's no reason to be standing around waiting on it before starting the rest.
Patting the canned corn dry before it hits the pan is what gets you real char instead of steamed, soggy corn — don't skip it.
The yogurt dressing leans tangy rather than rich — if it tastes a touch sharp, a squeeze of extra lime or a pinch of salt balances it out.
Storage & Reheating
Store the chicken and rice in the fridge for up to 4 days, or freeze for up to 3 months — thaw overnight in the fridge before reheating. Reheat for 2-3 minutes until steaming hot. Keep the corn salad separate and refrigerated for up to 4 days; add it cold or at room temperature after reheating, since the yogurt dressing can split if microwaved and doesn't freeze well.
Serving 450gCalories 629kcalCarbohydrates 67.7gProtein 54gFat 15.6gSaturated Fat 4.6gPolyunsaturated Fat 2.86gMonounsaturated Fat 6.15gTrans Fat 0.2gCholesterol 198.7mgSodium 530.4mgPotassium 858.1mgFiber 3.4gSugar 7gVitamin A 232.6IUVitamin C 39.25mgCalcium 157.8mgIron 5.4mg