Ingredients

Chicken

• 2 Kirkland rotisserie chickens, breast meat pulled and shredded (~1.8 kg / 4 lb meat)
• 2 tsp (8 g) ground cumin
• 1 tsp (4 g) smoked paprika
• 1 tsp (4 g) garlic powder
• Juice of 2 limes
• Salt and pepper, to taste

Cilantro Rice

• 750 g (3¾ cups) jasmine rice, dry
• 1.4 L (6 cups) water or chicken broth
• 1 tsp (6 g) salt
• Juice of 2 limes
• Zest of 1 lime
• 30 g (1 cup loosely packed) fresh cilantro, chopped

Roasted Corn

• 800 g (about 5 cups) frozen corn
• 1 Tbsp (15 ml) olive oil
• ½ tsp (2 g) salt

To Serve

• 500 g (2 cups) non-fat Greek yogurt
• 500 g (2 cups) fresh salsa or pico de gallo
• 2 limes, cut into wedges

Instructions

1. Preheat oven to 220 °C / 425 °F. Spread frozen corn on a parchment-lined baking sheet, toss with olive oil and salt, and roast 15–18 min until lightly charred. Set aside.
2. Cook rice: combine rice, broth, and salt in a large pot. Bring to a boil, reduce to low, cover, and cook 15 min. Remove from heat, let steam 5 min, then fluff with a fork. Stir in lime juice, lime zest, and cilantro while still warm.
3. While rice cooks, pull and shred breast meat from both rotisserie chickens. Toss with cumin, paprika, garlic powder, lime juice, salt, and pepper. Warm in a skillet over medium heat 3–4 min if desired, or use cold directly from the bird.
4. Portion rice evenly across 10 containers (~150 g cooked per container). Top each with shredded chicken (~180 g), roasted corn (~80 g), and a dollop of Greek yogurt (~50 g).
5. Store salsa separately in small containers or add 50 g per portion at the time of packing. Refrigerate up to 5 days.

Macros

Whole Dish

Per Serving

630 kcal, 62 g protein, 14 g fat, 65 g carbs, 400 g volume