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Baja Chicken Bowls with Cilantro Lime Rice and Creamy Cilantro Sauce Recipe

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4.8 from 95 reviews

Baja Bowls featuring juicy marinated chicken breast, served over flavorful cilantro lime rice and topped with black bean and corn salsa, fresh tomatoes, avocado slices, creamy cilantro sauce, and a sprinkle of feta cheese. This vibrant and wholesome dish blends citrusy, spicy, and creamy elements for a satisfying and colorful meal 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 Baja 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

  1. Marinate the Chicken: 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 thoroughly to coat the chicken evenly. Refrigerate for at least 20 minutes, up to 3 hours, to allow flavors to penetrate.
  2. Sear the Chicken: Preheat the oven to 350˚F. Heat the remaining oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and let them cook undisturbed for 2-3 minutes to develop a golden brown sear. Flip and cook the other side for another 2-3 minutes.
  3. Oven Finish: Transfer the skillet with the chicken to the preheated oven and bake for 10-15 minutes, or until the internal temperature reaches 165˚F. If you don’t have an oven-proof skillet, transfer chicken to a baking sheet or casserole dish before baking; cooking time may increase by a few minutes.
  4. Rest and Slice: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Slice the chicken into strips for serving.
  5. Prepare 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.
  6. Assemble the Baja Bowls: Distribute 1 cup of cilantro lime rice into each bowl. Layer the sliced Baja chicken on top, followed by black bean and corn salsa, halved grape tomatoes, and sliced avocado. Drizzle with the creamy cilantro sauce and sprinkle with feta cheese. Serve immediately.

Notes

  • Marinating the chicken longer (up to 3 hours) enhances flavor and tenderness.
  • An oven-safe skillet is recommended for an easy transition from stovetop searing to oven baking.
  • If desired, substitute Greek yogurt with a dairy-free yogurt to make the sauce vegan-friendly.
  • Use fresh, homemade cilantro lime rice and black bean salsa for best flavor, but prepared versions work well too.
  • Make sure the chicken reaches an internal temperature of 165˚F to ensure safe consumption.

Keywords: Baja Bowls, chicken bowl, cilantro lime rice, black bean salsa, creamy cilantro sauce, Mexican chicken recipe, healthy bowls

Find it online: https://todayfoodrecipe.com/baja-chicken-bowls-with-cilantro-lime-rice-and-creamy-cilantro-sauce-recipe/