Description

Baja Bowls are a vibrant and flavorful meal featuring marinated and seared chicken breast baked to perfection, served over cilantro lime rice and topped with fresh black bean and corn salsa, juicy tomatoes, creamy avocado, and a tangy cilantro lime sauce drizzled with feta cheese. This dish combines citrusy, smoky, and fresh flavors for a satisfying and colorful bowl perfect for lunch or dinner.

Ingredients

Scale

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 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

Prepare the Baja Chicken Marinade: Place the chicken breasts into 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 thoroughly to evenly coat the chicken and refrigerate for at least 20 minutes or up to 3 hours to marinate.
Sear the Chicken: Preheat oven to 350˚F. Heat the remaining cooking oil in a large oven-safe skillet over medium-high heat. When hot, add the marinated chicken breasts and cook without moving for 2-3 minutes until a golden brown sear forms. Flip and sear the other side for an additional 2-3 minutes.
Bake the Chicken: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165˚F. If the skillet is not oven-safe, transfer the chicken to a baking sheet or casserole dish; baking time may increase slightly. Remove and let the chicken rest for 5 minutes before slicing.
Make the Creamy Cilantro Sauce: Combine Greek yogurt, salsa verde, cilantro, fresh lime juice, and garlic in a blender or food processor. Blend until smooth and creamy.
Assemble the Baja Bowls: Scoop 1 cup of cilantro lime rice into each bowl as the base. Layer with sliced Baja chicken on top of the rice, followed by black bean and corn salsa, halved grape tomatoes, and sliced avocado. Drizzle the creamy cilantro sauce over everything, sprinkle with feta cheese, and serve immediately.

Notes

Marinate the chicken for longer than 20 minutes if possible to enhance flavor and tenderness.
If you do not have an oven-safe skillet, transfer chicken to a baking dish before placing in the oven.
Use a meat thermometer to ensure the chicken reaches safe internal temperature of 165˚F.
Prepare the cilantro lime rice and black bean and corn salsa ahead of time for quicker assembly.
Adjust jalapeño quantity or omit seeds for milder heat if desired.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-inspired

Keywords: Baja Chicken Bowls, Cilantro Lime Rice, Mexican Bowl Recipe, Healthy Chicken Bowl, Summer Chicken Bowl, Mexican Inspired Meal