Name: Baja Chicken Rice Bowls with Creamy Cilantro Sauce Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 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); 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; 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

Ingredients

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)

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

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

Step 1: Preheat the oven to 350°F (175°C).

Step 2: Place the chicken breasts in a zip-top bag or covered container. Add lime juice, orange juice, sliced jalapeños, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix well to coat the chicken evenly. Marinate in the refrigerator for at least 20 minutes or up to 3 hours.

Step 3: Heat the remaining oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken breasts and let them sear undisturbed for 2-3 minutes until golden brown. Flip and sear the other side for another 2-3 minutes.

Step 4: Transfer the skillet to the preheated oven and cook for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If your skillet is not oven-safe, transfer the chicken to a baking sheet or casserole dish and bake, allowing a few extra minutes for cooking.

Step 5: Remove the chicken and let it rest for 5 minutes before slicing.

Step 6: To make the creamy cilantro sauce, combine Greek yogurt, salsa verde, cilantro, lime juice, and garlic in a blender or food processor. Blend until smooth.

Step 7: Assemble the bowls by placing 1 cup of cilantro lime rice in the bottom of each bowl. Top with sliced Baja chicken, black bean and corn salsa, grape tomatoes, and avocado slices.

Step 8: Drizzle the creamy cilantro sauce over the top and sprinkle with feta cheese before serving.

Tips & Variations

For a spicier kick, leave jalapeño seeds in or add a splash of hot sauce to the marinade.

Substitute chicken with shrimp or tofu for a different protein option.

Use brown rice or quinoa instead of cilantro lime rice for added fiber and texture.

Make the creamy cilantro sauce dairy-free by swapping Greek yogurt for a plant-based alternative.

FAQs

Can I marinate the chicken overnight?

Yes, marinating the chicken overnight will intensify the flavors, but avoid marinating for more than 24 hours to prevent the texture from becoming mushy.

Is this recipe suitable for meal prep?

Absolutely! Baja Bowls are great for meal prep as the components can be stored separately and assembled when ready to eat, keeping everything fresh and tasty.