These Baja Bowls are fresh, wholesome, and so easy to make! With juicy Baja chicken, flavorful rice, an assortment of veggies, to-die-for creamy cilantro dressing, and a sprinkle of feta cheese, these Baja Bowls are SO good. They’re super meal-prep friendly, too, perfect for busy weeknights and easy lunches.
I’m obsessed with these Baja Bowls! They’re packed with protein, so fresh and satisfying – the perfect meal for warm summer days.
If you love the Baja Bowl from Panera or Costa Vida, you have to try our quick and budget-friendly at-home version, which is linspired by Panera’s Baja Bowl.
We’ve got cilantro lime rice as a base, topped with chicken that’s been steeped in a citrus jalapeno marinade then cooked until golden and juicy. From there, we top with black bean and corn salsa, avocados, cherry tomatoes, and the most amazing creamy cilantro sauce. The sprinkle of feta cheese takes it over the top!
Why I LOVE this recipe!
- Fresh & healthy – When I say this Baja Bowl makes the PERFECT warm weather meal, I’m not exaggerating! With cool flavors and crisp+creamy textures, it’s just what I crave on warm summer evenings.
- Perfect for meal prep – What makes these Baja Chicken Bowls even better? When I’ve prepped the ingredients ahead of time! All I have to do is pull them out of the fridge and assemble my Baja Bowls for a fast, easy, and healthy meal.
- Versatile – Change up the toppings and ingredients to cater to individual tastes. These Baja Bowls are super customizable which makes them perfect for feeding a family!
- Saves money – If you love the Costa Vida or Panera Baja Bowl but not the price of take-out, you can easily make them at home for a huge cost savings.
Recipe Notes
This Baja Grain Bowls recipe is as simple as promised! Just a few ingredients and a bit of prep for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Baja Bowls to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the Baja Chicken:
- Chicken – I use boneless, skinless chicken breast for the Baja-marinated chicken, but boneless chicken thighs or even tenderloins will work, too.
- Lime juice & orange juice – Fresh citrus juice makes this marinade bright and full of flavor.
- Jalapeños – Sliced fresh jalapeños add heat to the marinade. If you want less heat, be sure and dispose of the seeds before adding the peppers.
- Garlic, oregano, & cumin – Fresh garlic, dried oregano, and ground cumin add so much flavor in this marinade.
- Salt & pepper
- Cooking oil – For cooking the chicken. Feel free to use olive oil, vegetable oil, or another favorite cooking oil.
For the Creamy Cilantro Sauce:
- Greek yogurt – Full fat or lower fat Greek yogurt both work well; your preference.
- Salsa verde – Jarred salsa verde is the secret ingredient in this sauce, adding tons of flavor and a tiny touch of heat.
- Cilantro – Fresh cilantro gives this sauce tons of flavor and turns it a vibrant shade of green.
- Lime juice – For bright citrus flavor.
- Garlic
For the Baja Bowls:
- Cilantro lime rice – Full-of-flavor cilantro lime rice is best in Baja Bowls. To save on time, you can use plain white or brown rice.
- Black bean & corn salsa – Fresh black bean and corn salsa is so good on these Baja Bowls!
- Grape tomatoes – Halved grape tomatoes add juicy, sweet flavor. Cherry tomatoes work, too.
- Avocado – For a creamy counterpoint and some healthy fats.
- Feta cheese – A crumble of creamy feta adds a little salty flavor to these Baja Bowls. Queso fresco or cotija cheese will work, too.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Baja Salad Bowls– Replace the cilantro lime rice with a bed of spring greens for a lower-carb version of these Baja Bowls that’s full of veggies and super refreshing.
- Dairy-Free Baja Bowls– Substitute dairy-free plain yogurt in the sauce and omit the feta cheese for a version of these baja bowls without a lick of dairy.
- Vegetarian Baja Bowls– Omit the chicken and instead add a scoop of extra black beans for a meatless spin.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Baja Bowls.
Marinate the chicken and cook it in an oven-safe skillet until golden brown and cooked through.
Place rice in the base of each bowl and arrange sliced chicken on top.
Layer on the black bean and corn salsa, tomatoes, and avocado. Drizzle the creamy cilantro sauce over the top.
Sprinkle with feta cheese crumbles and serve.
Recipe Tips
- Marinate the chicken for 20 minutes to 3 hours – Be sure to give the chicken at least 20 minutes in the marinade so it can soak up all of the yummy flavors – but don’t leave it for longer than 3 hours (the citrus juices can change the texture of the chicken if it marinates for too long).
- Use fresh cilantro – Dried cilantro doesn’t have the same pop of flavor as fresh, so be sure to use fresh cilantro in your rice and sauce (save some for garnishing your Baja Bowls, too!)
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Swap dressing & salsa with store-bought – Grab a similar dressing and salsa from the store for an easy shortcut.
- Buy pre-cooked rice – Grab pre-cooked rice from your grocery store and use it as-is or jazz it up with a bit of fresh cilantro and a squeeze of lime.
- Go with guacamole – Save time cutting your avocado when you use a dollop of store-bought guacamole instead (or maybe you’re lucky enough to have some leftover homemade guacamole on hand?)
What to Serve with Baja Bowls
Since this protein based dinner has the delicious flavors of Baja cuisine, it will pair well with many of your favorite Mexican-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Chips with Homemade Guacamole and salsa
- Mexican Corn Salad
- Easy Mexican Cornbread
- Churro Cheesecake Bars – these make the perfect sweet treat to pair the bowls with!
Baja Bowl Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate rice and chicken from fresh ingredients and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Baja Burritos– Pile leftover ingredients into a large flour tortilla and roll it up for burritos.
- Baja Taco Salad– Assemble a salad with leftovers by piling them on greens and topping with a few tortilla chips.
- Baja Chicken Tacos– Stuff soft taco shells with chicken and top with lettuce, avocado, and leftover salsa and sauce.
Recipe FAQ’s
What is a Baja Bowl?
A baja bowl is a bowl with cilantro lime rice, black bean and corn salsa, baja chicken, and more. It was made popular at chain restaurants like Panera and Costa Vida.
What is Baja cuisine?
Baja cuisine is from Mexico’s Baja California region. A fusion of Mexican, Mediterranean, and Asian cuisine, it’s known for its rustic vibe, fresh flavors, and use of local ingredients.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
Baja Bowls
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.
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.
Recipe Notes
- 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.
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