Baja Style Chicken Bowl (Printable)
Vibrant bowl with grilled chicken, zesty lime rice, fresh veggies, black beans, corn, avocado, and creamy chipotle crema.
# Ingredient List:
→ Chicken Marinade
01 - 1.3 lbs boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Cilantro Lime Rice
10 - 1 cup long-grain white rice
11 - 2 cups water
12 - 1 tbsp olive oil
13 - 1 lime, zested and juiced
14 - 2 tbsp fresh cilantro, chopped
15 - ½ tsp salt
→ Bowl Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup canned black beans, rinsed and drained
18 - 1 cup corn kernels
19 - 1 ripe avocado, sliced
20 - ½ small red onion, thinly sliced
21 - 1 small jalapeño, thinly sliced
22 - ¼ cup crumbled feta or cotija cheese
23 - Fresh cilantro leaves for garnish
24 - Lime wedges for serving
→ Chipotle Crema
25 - ½ cup sour cream or Greek yogurt
26 - 1 tbsp mayonnaise
27 - 1 tbsp lime juice
28 - 1-2 tsp chipotle in adobo sauce, finely chopped
29 - Pinch of salt
# Steps:
01 - Whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a bowl. Add chicken breasts, turning to coat evenly. Marinate for 15 minutes up to 2 hours in the refrigerator.
02 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board, rest 5 minutes, then slice thinly across the grain.
03 - Rinse rice under cold water until water runs clear. Heat olive oil in medium saucepan over medium heat. Add rice and sauté 1 minute. Pour in water and salt, bring to boil. Reduce heat to low, cover tightly, and simmer 12-15 minutes until liquid is absorbed. Remove from heat, fluff with fork, and stir in lime zest, lime juice, and chopped cilantro.
04 - Combine sour cream, mayonnaise, lime juice, chopped chipotle in adobo, and salt in small bowl. Whisk until completely smooth and creamy. Refrigerate until ready to serve.
05 - Halve cherry tomatoes. Slice avocado, red onion, and jalapeño. Drain and rinse black beans and corn if using canned. Arrange all toppings on separate plates or cutting board for easy assembly.
06 - Divide cilantro lime rice evenly among four bowls. Arrange sliced grilled chicken on one side. Add portions of black beans, corn, tomatoes, avocado slices, red onion, and jalapeño in sections around the bowl. Drizzle generously with chipotle crema, sprinkle with crumbled cheese, and garnish with fresh cilantro leaves. Serve with lime wedges on the side.
# Expert Advice:
01 -
- Everything comes together in under an hour, and most of it is hands-off cooking time
- The chipotle crema is the kind of sauce youll want to put on everything else you make
02 -
- Letting the chicken rest after grilling keeps it juicy instead of dry
- The crema tastes better after sitting for 10 minutes, so make it first
03 -
- If your grill pan isnt hot enough, the chicken wont get those nice charred marks
- Extra chipotle can be frozen in an ice cube tray for future recipes