Prep a batch of Mexican Street Corn Lunch Bowls on a Sunday and you will enjoy four delicious, high protein, high fiber lunches all week long.
Not every meal prep recipe is worth eating four days in a row. These Mexican Street Corn Lunch Bowls were built to hold their texture and flavor all week, with juicy cilantro lime chicken, creamy street corn, black beans and fresh pico de gallo. Each bowl packs 38 grams of protein and 10 grams of fiber, making it a balanced lunch that actually keeps you full. Prep once and lunch is done for the next four days.
reasons you'll love these meal prep bowls
- Versatile - Easy to switch up based on your personal preference.
- High Protein - Each serving has nearly 40 grams of protein to keep your body fueled and satisfied.
- Stores Well - Unlike a salad or wrap these ingredients hold up well for days.
Ingredients for Meal Prep Bowls
- Produce: corn, red onion, jalapeños, lime, cilantro, white onion, tomatoes
- Chicken: I used boneless, skinless chicken breast, but boneless chicken thighs also work well.
- Oil and Spices: olive oil, paprika, taco seasoning, garlic powder, salt and pepper
- Refrigerated ingredients: sour cream, mayonnaise, cotja cheese
- Black Beans: you can swap these for another bean like pinto beans if you prefer.
How to Make Street Corn Bowls
- Make the Street Corn: Heat a large skillet over medium heat and drizzle with a bit of olive oil. Add the corn and allow it to sit at least 20 seconds before stirring. You want to allow the corn to char slightly to give it a richer, deeper flavor. Once the corn has begun to char set it aside to cool. Once cooled, add the remaining street corn ingredients.
- Make the Cilantro Lime Chicken: Toss the bite size chicken pieces with oil, taco seasoning and lime zest. Cook in an air fryer at 380 degrees for 10 minutes, tossing midway through. Combine the glaze ingredients and toss the hot chicken in the glaze.
- Make the Pico de gallo: combine the ingredients and set aside.
- Assemble the bowls: divide the street corn, glazed chicken, drained and rinsed black beans and pico de gallo among 2 to 2.5 meal prep containers. Garnish with additional cheese, green onions or lime wedges if desired.
Storage
- Store in an airtight container up to 4 days. Keep the pico de gallo separate and add it fresh when you are ready to eat for best results.
- Excellent eaten warm or cold.
Best Meal Prep Containers
The containers you see pictured are the Anyday 2.5 glass containers. So far I am really enjoying these, but I haven't used them long enough to officially add to my post about the best glass meal prep containers. That post contains my recommendations for containers I have put through the wringer and can wholeheartedly recommend.
Other Meal Prep Bowls
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Mexican Street Corn Bowls
Ingredients
Mexican Street Corn
- 2.5 cup corn kernels
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 2 tablespoons red onion finely chopped
- 2 tablespoons jalapeños seeded and finely chopped
- 2 teaspoons lime zest
- ½ teaspoon paprika
- ¼ cup cotija queso fresco or feta
- salt and pepper to taste
Cilantro Lime Chicken
- 1 pound boneless skinless chicken breast, cut into bite size cubes
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- zest of 1 lime
Cilantro Lime Glaze
- 2 tablespoons chopped cilantro
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon garlic powder
- ½ teaspoon salt
- juice of 1 lime
Pico
- ½ cup tomatoes chopped
- 2 tablespoons white onion
- 1 tablespoon cilantro finely chopped
Misc Ingredient
- 1 can black beans drained and rinsed
Instructions
Mexican Street Corn
- Heat a large skillet over medium heat and drizzle with olive oil. Add the corn and allow it to sit at least 20 seconds before stirring. Once the corn has begun to char set it aside to cool. Once cooled, add the remaining street corn ingredients.
- Combine the ingredients and stir until evenly distributed.
For the Cilantro Lime Chicken
- Toss the chicken in the olive oil, taco seasoning and lime zest.
- Air fry at 380 degrees 5 minutes. Toss and air fry 5-6 more minutes until cooked through.
- While the chicken is cooking combine the cilantro, oil, honey, garlic powder, salt and lime juice. Toss the chicken in the cilantro lime sauce.
To Assemble the Bowls
- Divide the Mexican street corn, cilantro lime chicken, drained and rinsed black beans and pico de gallo among 4 2 or 2.5 cup meal prep containers.
For the Pico
- Combine the tomatoes, onion, and cilantro
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
