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This Chili Lime Chicken with Corn Salad is a zesty, high-protein meal prep recipe. Quick, flavorful, and perfect for busy lunch or dinner prep.

If you want a bright, flavorful meal that’s high in protein, these Chili Lime Chicken with Corn Salad bowls are perfect. Juicy chicken seasoned with chili and lime pairs beautifully with sweet corn and fresh vegetables. It’s one of those meal prep ideas high protein dishes that keeps your lunches exciting and your prep stress-free. Everything fits neatly into containers, so you’re ready for the week ahead.

I first made this recipe on a busy weekend, wanting something fresh, quick, and full of flavor. The chili-lime chicken was juicy, the corn salad added crunch and sweetness, and the colors alone made it feel like a treat. Now, these bowls are my go-to for high-protein lunches that feel anything but boring.

Tips & Kitchen Hacks

• Marinate the chicken at least 30 minutes for maximum flavor.
• Roast or grill the corn for extra sweetness and char.
• Use a mix of red, yellow, and orange peppers for color.
• Let bowls cool before sealing to keep vegetables crisp.
• Add avocado or cilantro for extra freshness.

Why You’ll Love This Recipe

• High-protein and filling
• Zesty, fresh flavors
• Quick and easy to prep
• Perfect for weekly meal prep
• Colorful, balanced, and nutritious

Chili Lime Chicken with Corn Salad

Recipe by Abby MyersCourse: Main, Meal PrepCuisine: American, MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

For the Chicken:
1 lb boneless, skinless chicken breast
2 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp olive oil
1 lime, juiced
Salt & pepper
For the Corn Salad:
2 cups corn kernels (fresh, canned, or roasted)
1 cup cherry tomatoes, halved
1 cup red bell pepper, diced
¼ cup red onion, finely chopped
1 tbsp olive oil
1 tbsp lime juice
Salt & pepper
Optional Garnish:
Cilantro
Avocado slices

Directions

Preheat the oven to 400°F (or grill if preferred).
Mix chili powder, smoked paprika, garlic powder, lime juice, olive oil, salt, and pepper. Coat chicken evenly.
Bake or grill chicken for 20–25 minutes until fully cooked and juicy.
While the chicken cooks, prepare the corn salad: toss corn, cherry tomatoes, bell pepper, red onion, olive oil, lime juice, salt, and pepper in a bowl.
Allow chicken to rest for 5 minutes, then slice into strips.
Divide the corn salad evenly into four meal prep containers.
Place sliced chicken on top of each container.
Add optional avocado or cilantro if desired.
Let bowls cool before sealing for storage.
Store in the fridge for up to 4 days.

Recipe Video

Notes

Video credits: T.Cobb’s Eats

Serving Suggestions / Variations

• Use grilled shrimp or turkey instead of chicken.
• Add black beans for extra protein and fiber.
• Swap corn for roasted sweet potatoes for a warm option.
• Sprinkle with feta or cotija cheese for a richer flavor.
• Serve with tortilla chips or over brown rice for a more filling meal.

Final Thoughts

These Chili Lime Chicken with Corn Salad bowls are perfect for anyone looking for fresh, zesty, high-protein meal prep. Juicy chicken, sweet corn, and crisp vegetables combine for a satisfying lunch or dinner that’s easy to prep ahead. Make a batch, store in containers, and enjoy flavorful, balanced meals all week long.

Chili Lime Chicken with Corn Salad – High-Protein Meal Prep Ideas

Tips & Kitchen Hacks

Why You’ll Love This Recipe