Baja Bowls

Full of fresh, bold flavors, these protein-packed Baja Bowls are a satisfying and vibrant meal perfect for lunch or dinner.

Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 779 kcal

Ingredients

For the Baja Chicken:

• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons lime juice (about 2 limes)
• ¼ cup orange juice (about 1 orange)
• 2 jalapeños, sliced
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons cooking oil, divided

For the Creamy Cilantro Sauce:

• ½ cup Greek yogurt
• ½ cup salsa verde
• ½ cup fresh cilantro (about ½ bunch)
• 1 tablespoon fresh lime juice (about 1 lime)
• 1 clove garlic

For the 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

Make the Baja Chicken:

1. Marinate:
   In a zip-top bag or covered container, combine the chicken, lime juice, orange juice, jalapeños, garlic, oregano, cumin, salt, pepper, and 1½ tablespoons of oil. Mix well to coat. Marinate in the refrigerator for at least 20 minutes, or up to 3 hours.
2. Sear and Bake:
   Preheat oven to 350°F. In a large oven-safe skillet, heat the remaining oil over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown.
   Transfer the skillet to the oven and bake for 10–15 minutes, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing. Note: If you don’t have an oven-safe skillet, transfer the chicken to a baking dish after searing and add a few extra minutes of baking time as needed.

Make the Creamy Cilantro Sauce:

3. Combine all sauce ingredients in a blender or food processor. Blend until smooth. Set aside or refrigerate until ready to use.

Assemble the Bowls:

4. In each bowl, add 1 cup of prepared cilantro lime rice. Top with sliced Baja chicken, black bean and corn salsa, tomatoes, and avocado.
5. Drizzle with creamy cilantro sauce, sprinkle with feta cheese, and serve.

Notes

• Substitutions:
  • Greek Yogurt: Use sour cream, plain yogurt, or dairy-free yogurt.
  • Cilantro Lime Rice: Plain white or brown rice works well. Add salt and lime juice for flavor.
  • Avocado: Substitute with guacamole if preferred.
  • Feta Cheese: Use queso fresco or cotija for a more traditional flavor.
• Meal Prep:
  Store components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and rice before assembling.
• Scaling:
  This recipe easily doubles to feed a larger group, or can be halved for fewer servings.

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