Name: Baja Chicken Bowls with Cilantro Lime Rice and Creamy Cilantro Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
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

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Introduction

Baja Bowls are a vibrant and flavorful meal featuring marinated chicken, fresh vegetables, and a creamy cilantro sauce. This dish is perfect for a quick weeknight dinner or a casual weekend lunch that feels both healthy and satisfying.

A white bowl filled with a base layer of white rice. On top of the rice, there are several sections: to the right, sliced grilled chicken with light brown grill marks, drizzled with a creamy green sauce; at the top, halved bright red cherry tomatoes with some green sauce drops; below the tomatoes, sliced avocado with the same green sauce over it; at the bottom left, a mix of yellow corn, black beans, and small red pieces, also topped with the green sauce. White crumbly cheese is sprinkled over the entire dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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. Place the chicken breast in a zip-top bag or covered container. Add the lime juice, orange juice, jalapeño slices, 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 2: Heat the remaining oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breast and sear without moving for 2-3 minutes until golden brown. Flip and cook an additional 2-3 minutes.
Step 3: Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165˚F. (If you don’t have an oven-proof skillet, transfer the chicken to a baking sheet or casserole dish; cooking time may increase slightly.) Remove and let rest for 5 minutes, then slice.
Step 4: 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 5: To assemble the bowls, place 1 cup of cilantro lime rice in each bowl. Top with sliced Baja chicken, black bean and corn salsa, tomatoes, and avocado slices.
Step 6: Drizzle the creamy cilantro sauce over the bowl, sprinkle with feta cheese, and serve.

Tips & Variations

Marinate the chicken longer for more intense flavor, up to 3 hours.
Use chicken thighs instead of breast for a juicier result.
Add pickled red onions or a squeeze of fresh lime to brighten the bowl extra.
For a dairy-free sauce, substitute the Greek yogurt with a plant-based yogurt.

Storage

Store leftover Baja Bowls components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop. Add fresh toppings and sauce just before serving for the best texture.

How to Serve

A white bowl filled with a base layer of white rice covering the bottom. On one side, there are slices of grilled chicken breast with light brown grill marks and a drizzle of pale green sauce on top. Next to the chicken, there are thick slices of fresh green avocado, also topped with green sauce. Above the avocado are bright red halved cherry tomatoes with dollops of the same pale green sauce. On the left side, a mix of yellow corn kernels and black beans with small pieces of red pepper, all covered lightly in the green sauce. Crumbled white cheese is scattered over the chicken, avocado, beans, and tomatoes. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken ahead of time?

Yes, you can marinate the chicken up to 3 hours in advance and cook it when ready. Cooked chicken can be refrigerated for up to 3 days.

What can I use instead of cilantro if I don’t like it?

If you’re not a fan of cilantro, try using fresh parsley or basil in the sauce for a different but still fresh flavor.