Baja Chicken Bowls with Cilantro Lime Rice and Creamy Sauce Recipe
Baja Bowls featuring marinated and oven-seared chicken breast served over cilantro lime rice, topped with black bean and corn salsa, fresh tomatoes, avocado, and a creamy cilantro sauce. This vibrant and flavorful meal is perfect for a wholesome dinner packed with bold Mexican-inspired flavors.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Ingredients
Scale
Baja Chicken Marinade
- 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
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
Bowl Assembly
- 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: In a zip-top bag or a covered container, combine chicken breast with lime juice, orange juice, sliced jalapeños, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix thoroughly to coat the chicken evenly, then marinate in the refrigerator for at least 20 minutes or up to 3 hours.
- Sear the Chicken: Preheat your oven to 350˚F. Heat the remaining oil in a large oven-safe skillet over medium-high heat until hot. Add the chicken breasts and sear undisturbed for 2-3 minutes until a golden brown crust forms, then flip and sear the other side for another 2-3 minutes.
- Finish Cooking in the Oven: Transfer the skillet with the chicken to the preheated oven. Bake for 10-15 minutes or until the internal temperature reaches 165˚F. If your skillet is not oven-safe, transfer the chicken to a baking sheet or casserole dish; cooking time may be slightly longer.
- Rest and Slice: Remove chicken from the oven and let it rest for 5 minutes before slicing into strips.
- Make the Creamy Cilantro Sauce: Combine Greek yogurt, salsa verde, cilantro, lime juice, and garlic in a blender or food processor. Blend until smooth and creamy.
- Assemble the Baja Bowls: Place one cup of cilantro lime rice at the bottom of each bowl. Top with sliced Baja chicken, then layer on the black bean and corn salsa, halved grape tomatoes, and sliced avocado.
- Serve: Drizzle creamy cilantro sauce over each bowl and sprinkle with feta cheese. Serve immediately and enjoy!
Notes
- Marinating the chicken for longer (up to 3 hours) increases flavor infusion and tenderness.
- If you do not have an oven-safe skillet, sear on stovetop then transfer chicken to a baking dish for oven cooking.
- Ensure chicken reaches an internal temperature of 165˚F for safe consumption.
- Prepare cilantro lime rice and black bean corn salsa ahead for quicker assembly.
- For a spicier kick, add extra sliced jalapeños or hot sauce to the creamy cilantro sauce.
- This dish can be customized with different proteins like shrimp or tofu for variations.
Keywords: Baja Chicken Bowl, Cilantro Lime Rice, Mexican Bowl, Healthy Dinner, Chicken Marinade, Creamy Cilantro Sauce
