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Baja Chicken Bowls

A delightful blend of marinated chicken, zesty rice, and colorful toppings that create a culinary experience reminiscent of Baja California.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Baja, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts (or thighs)
  • 0.25 cup lime juice (fresh) Use organic if possible for best flavor.
  • 0.25 cup orange juice (fresh) Use organic if possible for best flavor.
  • 1 piece jalapeño, sliced (seeds removed for less heat) Adjust to taste.
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • Salt & pepper to taste
  • 2 tbsp cooking oil (olive or preferred)
For the Sauce
  • 0.75 cup Greek yogurt (full or low fat) Ensure at room temperature for blending.
  • 0.5 cup salsa verde
  • 0.5 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 clove garlic
For the Bowls
  • 3 cups cooked cilantro lime rice (or plain)
  • 1 cup black bean and corn salsa
  • 1 cup halved grape or cherry tomatoes
  • 1 piece avocado, diced
  • 0.25 cup crumbled feta cheese (or queso fresco)

Method
 

Marinate the Chicken
  1. Combine chicken, lime juice, orange juice, jalapeño, garlic, oregano, cumin, salt, pepper, and half the oil in a zip-top bag. Massage to coat evenly. Marinate in the refrigerator for at least 20 minutes, but aim for 3 hours for the best flavor.
Cook the Chicken
  1. Preheat your oven to 350°F (175°C).
  2. In an oven-safe skillet, heat the remaining oil over medium-high heat. Add the marinated chicken and sear for 2-3 minutes on each side until golden brown.
  3. Transfer the skillet to the oven and bake for an additional 10-15 minutes, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
Blend the Sauce
  1. In a blender, combine Greek yogurt, salsa verde, cilantro, lime juice, and garlic. Blend until smooth and creamy.
Assemble the Bowls
  1. In each bowl, add about 1 cup of cooked cilantro-lime rice. Top with sliced chicken, black bean and corn salsa, halved tomatoes, diced avocado, and a sprinkle of feta cheese. Drizzle with your zesty creamy sauce and garnish with fresh cilantro.

Notes

For best results, marinate the chicken longer. Store leftovers in an airtight container in the fridge for up to 3 days.