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–+ servings
A top view of a baja chicken bowl in a white dish.
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5 from 2 votes

Baja Bowls

Full of fresh flavors, these Baja Bowls are protein-packed for a satisfying meal - and they taste amazing!
Prep Time10 minutes
Cook Time20 minutes
Marinating time20 minutes
Total Time50 minutes
Servings: 4
Calories: 779kcal

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.

Notes

Substitutions: 
  • 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.
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.

Nutrition

Calories: 779kcal | Carbohydrates: 69g | Protein: 62g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 1300mg | Potassium: 1596mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1002IU | Vitamin C: 28mg | Calcium: 162mg | Iron: 4mg