0 from 6 votes
Baja Bowls
Full of fresh flavors, these Baja Bowls are protein-packed for a satisfying meal - and they taste amazing!
Prep Time
10 mins
Cook Time
10 mins
Marinating time
20 mins
Total Time
50 mins
Servings: 4
Calories: 779 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For the Baja Chicken
- 2 pounds boneless, skinless chicken breast
- 2 tablespoons lime juice juice of about 2 limes
- ¼ cup orange juice juice of about 1 orange
- 2 jalapeños sliced
- 4 cloves garlic minced
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons cooking oil divided
For the Creamy Cilantro Sauce
- ½ cup Greek yogurt
- ½ cup salsa verde
- ½ cup cilantro (about ½ bunch)
- 1 tablespoon fresh lime juice (juice of about 1 lime)
- 1 clove garlic
For the Baja Bowls
- 4 cups Cilantro Lime Rice prepared
- 1 cup black bean and corn salsa prepared
- 1 cup grape tomatoes halved
- 1 avocado sliced
- ¼ cup feta cheese
Instructions
To make the Baja Chicken
- Preheat the oven to 350˚F.
- Place the chicken breast in a zip top bag, or covered container. Add the lime juice, orange juice, jalapeno slices, garlic, oregano, cumin, salt, pepper, and half of the cooking oil.
- Mix well until the chicken is evenly coated in the marinade. Let marinate in the refrigerator for at least 20 minutes, or up to 3 hours.
- Heat the remaining oil in a large oven-safe skillet over medium high heat. Once hot, add the chicken breast to the skillet and let sit on the first side 2-3 minutes without moving to sear. Once a nice golden brown sear has formed, flip the chicken and cook an additional 2-3 minutes.
- Transfer the skillet to the oven and cook for an additional 10-15 minutes or until chicken reaches 165˚F internal temperature. Note: if you don't have an oven-proof skillet, you can transfer the chicken to a baking sheet or casserole dish, but it may take a couple of extra minutes to cook.
- Let sit 5 minutes, then slice.
Cup of Yum
To make the Creamy Cilantro Sauce
- Place all sauce ingredients in a blender or food processor and blend until smooth.
To assemble the bowls
- Place one cup of rice in the base of each bowl, and set the sliced Baja chicken on top of the rice.
- Layer on the black bean and corn salsa, tomatoes, and avocado.
- Drizzle the creamy cilantro sauce over the top of the bowl. Sprinkle feta and serve.
Notes
- Substitutions:
- How to Store: Separate components into different airtight containers and store in the refrigerator for up to 3 days.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- Greek yogurt: Can substitute sour cream, plain yogurt, or dairy-free plain yogurt.
- Cilantro lime rice: Can substitute plain rice or brown rice. I recommend seasoning it at least with salt and pepper.
- Avocado: Can substitute with guacamole.
- Feta cheese: Replace with crumbled queso fresco or cotija cheese.
Nutrition Information
Calories
779kcal
(39%)
Carbohydrates
69g
(23%)
Protein
62g
(124%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
155mg
(52%)
Sodium
1300mg
(54%)
Potassium
1596mg
(46%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
1002IU
(20%)
Vitamin C
28mg
(31%)
Calcium
162mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 779
% Daily Value*
| Calories | 779kcal | 39% |
| Carbohydrates | 69g | 23% |
| Protein | 62g | 124% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 155mg | 52% |
| Sodium | 1300mg | 54% |
| Potassium | 1596mg | 34% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1002IU | 20% |
| Vitamin C | 28mg | 31% |
| Calcium | 162mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.