Mexican Street Corn Chicken Meal Prep

Mexican Street Corn Chicken

Step 1: Prepare and Roast the Chicken [00:11]

• In a large bowl, mix 1 kg of chicken thighs with 3 tsp smoked paprika, 2 tsp each of garlic powder, onion powder, dried oregano, and ground cumin.
• Season with salt and 10 cracks of black pepper, and add 1 tbsp olive oil. Mix thoroughly.
• Arrange on a baking tray and bake in a preheated oven at 200°C (390°F) for 16 minutes, then switch to the grill (broil) setting for 4-5 minutes to brown.

Step 2: Cook the Rice [01:13]

• Rinse 300 g of rice and place in a saucepan with 600 ml of cold water and a pinch of salt.
• Bring to a boil, cover, and reduce heat to low. Cook for 12 minutes.
• Turn off the heat and let it steam, covered, for another 4 minutes.

Step 3: Toast the Corn [01:33]

• Place 400 g of drained corn in a dry pan over medium-high heat for 2-3 minutes to toast and evaporate excess moisture.

Step 4: Prepare the Corn Salsa [02:30]

• Finely dice 1 red onion, 1 bell pepper, and 1 jalapeño.
• Chop the fresh coriander.
• In a bowl, combine the toasted corn, diced onion, pepper, jalapeño, and coriander.
• Add 75 g of crumbled feta cheese, 200 g of Greek yogurt, juice of 1 lime, salt, and 5 cracks of black pepper. Mix well.

Step 5: Finish the Rice [05:09]

• Add the zest of 1 lime and juice of 1/2 lime to the cooked rice.
• Mix in the reserved chopped coriander and fluff with a fork.

Step 6: Assemble [05:36]

• Let the cooked chicken rest for 5 minutes, then dice it into bite-sized pieces and mix with the pan juices.
• Assemble the meal prep containers by portioning the rice, the corn salsa, and the chicken into each of the 5 containers. Garnish with extra chopped coriander.