Weekly Meal Prep: Street Corn Chicken Bowls
  1. Marinate 4.5 lbs chicken thighs with 1 can chipotles in adobo, Freak Daddy's Seasoning, cumin, and oregano

  2. Cook the marinated chicken thighs

  3. Cook 2 cups white rice

  4. Combine 3 cans corn, 16 oz Greek yogurt, ¼ cup light mayo, 3 oz cotija cheese, 1-2 jalapeños, cilantro, juice of 1 lime, and juice of ½ lemon to make street corn

  5. Assemble bowls with 4-6 oz cooked chicken thighs, approximately 1 cup rice, and ½ cup street corn per portion

Course🍽️Main Course

Diets🥩Carnivore...

Category🥣Bowl

Cuisine🇲🇽Mexican

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyMedium ⏰ 1h

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