Baja Chicken Sandwich

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Fresh Baja flavors in an easy sandwich! Zesty marinated chicken is topped with pepper Jack cheese then layered in a buttery brioche bun with lettuce, bacon, avocado, and a creamy cilantro sauce. The combo is so good!

Prep Time10

Cook Time20

Marinating time20

Total Time50

Servings:

Calories: 672kcal

Ingredients

For the Baja Chicken

1 pound boneless, skinless chicken breast about 2 chicken breasts cut in half
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
4 slices pepper jack cheese

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 Wraps

4 broiche buns
4 pieces leafy lettuce
4 slices bacon cooked to crispy
1 cup pico de gallo prepared
1 avocado sliced

Instructions

To make the Baja Chicken

Preheat the oven to 350˚F. Cut chicken to make it into a sandwich sized piece (about 4 ounces).
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 minutes. Add the pepper jack cheese on top of each piece of chicken and return to the oven for up to 5 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.

To make the Creamy Cilantro Sauce

Place all sauce ingredients in a blender or food processor and blend until smooth.

To assemble the Baja Chicken Sandwiches

Optional: Toast bun in the oven, or on a skillet.
Assemble sandwich by starting with the bottom of the bun.
Layer on lettuce, then top with the baja chicken with melted pepper jack cheese on top. Add the bacon, pico de gallo, and avocado.
Drizzle the creamy cilantro sauce over the top of the sandwich, or spread on the top of the bun, then top with the bun top.

Notes

Substitutions:

Chicken: Boneless, skinless chicken thighs can be substituted for the chicken breast.
Pepper Jack: Sub in a milder cheese like Monterey Jack for less of a spicy kick.
Brioche buns: Swap in your favorite hamburger bun.

How to Store: Store individual components in the fridge for up to 3 days.

How to Freeze: The Baja chicken in this recipe freezes well. It can be frozen after cooking. See “how to freeze” section in the original post for full instructions.

How to Reheat: The chicken can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition