Mexican Street Corn Chicken🍗🌽🍚 Absolutely phenomenal flavors for how easy it is to make. Another game changing meal prep recipe, all done in one sheet pan, minimal effort for maximum taste🤤🔥 Macros Per Serving (6 Total) 637 Calories | 57g Protein | 55g Carbs | 21g Fat Ingredients (Makes 6 Servings) Mexican Grilled Chicken - 1300g Raw Boneless Chicken Thighs, fat trimmed - 2.5 Tsp Salt - 4 Tsp Paprika - 2.5 Tsp Cumin - 4 Tsp Garlic Powder - 3 Tsp Onion Powder - 4 Tsp Oregano - 1.5 Tsp Chilli Powder - 6 Tsp (30g) Olive Oil Creamy Street Corn Salad - 600g Canned Sweet Corn, drained - 200g Red Onion, chopped - 2 Tsp Garlic Powder - 2 Tsp Paprika - 150g Red Bell Pepper, chopped - 80-100g Jalapeño, chopped - 300g Low Fat Yogurt - 100g Light Mayo - 70-100g Low Fat Feta Cheese - 2 Tbsp Fresh Coriander/Cilantro, finely chopped - 2-3 Tsp Tajin Seasoning Coriander Lime Rice - 250g Uncooked Basmati Rice - Big Handful Coriander, finely chopped - Squeeze of Lime Juice - Pinch of Salt to taste 👨🍳Cooking Instructions 1. Trim excess fat from boneless chicken thighs. Add to bowl with Mexican seasoning, lime juice and olive oil. Mix well to marinate. 2. Add washed uncooked rice to a pot of water, bring to a boil then simmer on low heat until fully cooked. Once cooked, let it cool, add chopped corianderwith lime juice and pinch of salt. Mix well then set aside. 3. Get a large lined sheet pan, spread marinated chicken evenly then oven bake for 23 mins at 200C/390F and broil for 5-6 mins until golden brown, charred and juicy. 4. Remove chicken from pan, add sweetcorn, red onion, garlic powder and paprika. Mix in all the chicken juices then flatten evenly. Oven roast for just 15 mins until crispy. 5. Add roasted corn to a large mixing bowl, with all listed ingredients then mix well until creamy and delicious. 6. Chop the chicken into cubes, serve with cilantro lime rice and street corn salad and ENJOY! . . . #mexicanstreetcorn #streetcorn #chickenrecipe #mealprep #healthyrecipes
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