creamy tajin street corn chicken bowls

🌽 Creamy Tajín Street Corn Chicken Bowls Juicy chili-lime chicken, fluffy rice, and sweet charred corn tossed with mayonnaise, Tajín, cotija, cilantro, and fresh lime. 🍗 Estimated nutrition per serving: • Calories: 490–590 kcal • Protein: 38–46g • Carbohydrates: 42–53g • Fat: 15–23g ⏱️ Prep + cook: 30–40 minutes 🥡 Makes 2 lunches 🎒 Campus-friendly when packed cold with ice packs Meal prep notes: Keep the creamy corn separate from the chicken and rice. Freeze the second chicken-and-rice portion promptly if saving for later in the week. Avoid freezing the creamy corn mixture.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook 1/2 cup dry white rice in the rice cooker according to package directions.

Step 2

2. Pat chicken dry. Toss with olive oil, garlic powder, chili powder, cumin, salt, and juice from half a lime.

Step 3

3. Air fry chicken at 375°F for approximately 12–18 minutes, depending on thickness, until the thickest part reaches 165°F. Rest for 5 minutes, then slice.

Step 4

4. Cook frozen corn until hot, then pat dry if needed. Char in a hot skillet or roast in the toaster oven until lightly golden.

Step 5

5. Mix corn with mayonnaise, cotija, Tajín, chopped cilantro, and juice from half a lime. Taste and adjust.

Step 6

6. Divide rice and chicken into two meal-prep containers. Pack creamy corn separately, along with finely diced red onion and remaining lime wedges.

Step 7

7. Refrigerate promptly. Freeze the second portion of chicken and rice if saving it for later in the week. Thaw in the refrigerator before packing. Keep lunches at or below 40°F with frozen ice packs.