A balanced, delicious dinner bowl with grilled chicken, creamy Mexican street corn, rice, and fresh toppings. Ideal for meal prep.

Scale

1 lb chicken breast

1 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

1 lime, juiced

2 cups cooked rice (brown or white)

1 cup corn (fresh, frozen, or canned)

2 tbsp Greek yogurt

1/4 cup Cotija cheese (or feta)

1/4 cup chopped cilantro

Salt and pepper to taste

Optional toppings: avocado, green onions, hot sauce

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1. Marinate chicken with lime juice, olive oil, chili powder, cumin, salt, and pepper for 20 minutes.

2. Grill or pan-sear chicken over medium-high heat for 5–6 minutes per side until fully cooked.

3. Mix corn with Greek yogurt, lime juice, cotija cheese, and chopped cilantro to make street corn topping.

4. Cook rice and divide into serving bowls.

5. Slice chicken and place over rice.

6. Top with street corn mixture and any additional toppings you like.

7. Serve immediately or store in containers for meal prep.

You can substitute quinoa for rice to increase protein and fiber.

This dish stores well in the fridge for up to 4 days.

For added kick, add diced jalapeños or drizzle with chipotle mayo.