MED STUDENT MEAL PREP

Here's everything I meal prep this week as a third year med student. Starting off strong with these street corn chicken bowls. I don't want to be dramatic, but these might be the best thing to come out of my kitchen so far this year. Start by cutting your chicken into bite-sized cubes because we're going to want to marinate this in the fridge while the rest of the recipe gets going. I did a little bit of olive oil and the spices in the caption below. For the street corn, heat up one can of corn in a pan on medium heat. Really just to get some color on it. I had an open bag of fire roasted corn in my freezer, so I used the rest of that before dipping into another can. Let it cool for a bit while you chop up everything else. It's a third cup of green onion, one jalapeno, juice of one lime and three tablespoons of cilantro. Add the corn back with the spices and mix in one and a half cups of cottage cheese plus one fourth cup feta. I blended my cottage cheese, but you could definitely get by without doing that. Using the same pan that you did for the corn earlier because there's no need to add another dirty pan to your pile of dirty dishes. Add your chicken and cook it for 10 to 12 minutes until it's cooked through. The key to cooking chicken on stainless steel is to just not mess with it too much. On the side, I made cilantro lime rice in my rice cooker with the juice of one lime, one tablespoon of cilantro and one tablespoon of Irish butter. For an afternoon snack, I made Rachel Kirkconnell's viral cucumber salad. If you haven't tried this, you need to fix that. Finely slice five mini cucumbers, a handful of sweet mini peppers, then add in shredded carrots, everything bagel seasoning, chili oil and honey ginger dressing. And that's literally it. As always, the recipes will be in the caption below. See you next week, Bye!