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

Introduction

These Baja Bowls are a vibrant, fresh meal perfect for a satisfying lunch or dinner. Featuring tender, marinated chicken and a creamy cilantro sauce, they bring bold flavors together in a colorful, nutritious bowl.

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

1. Step 1: Preheat the oven to 350˚F.
2. Step 2: Place the chicken breast in a zip-top bag or covered container. Add lime juice, orange juice, jalapeño slices, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix well to coat the chicken evenly and marinate in the refrigerator for at least 20 minutes, up to 3 hours.
3. Step 3: Heat the remaining oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken and let it sear undisturbed for 2-3 minutes until golden brown. Flip and sear the other side for another 2-3 minutes.
4. Step 4: 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 may take a few extra minutes.
5. Step 5: Remove from oven and let the chicken rest for 5 minutes before slicing.
6. Step 6: To make the creamy cilantro sauce, blend Greek yogurt, salsa verde, cilantro, lime juice, and garlic until smooth.
7. Step 7: Assemble the bowls by placing one cup of cilantro lime rice in each bowl. Top with sliced Baja chicken, then layer on black bean and corn salsa, grape tomatoes, and avocado slices.
8. Step 8: Drizzle the creamy cilantro sauce over the top and sprinkle with feta cheese before serving.

Tips & Variations

• For extra heat, leave some jalapeño seeds in the marinade or add a pinch of cayenne pepper.
• Swap chicken breast for chicken thighs for juicier meat with a richer flavor.
• Use quinoa or cauliflower rice as a grain alternative for a different texture or lower carb option.
• Freshen up the bowl with chopped red onion or a handful of shredded lettuce.

Storage

Store leftover chicken, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days. Keep the creamy cilantro sauce in a sealed container as well. Reheat chicken and rice gently in the microwave or on the stove, and add fresh toppings and sauce after warming for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, marinate the chicken up to 3 hours in advance and cook it just before serving. Cooked chicken can be stored in the refrigerator for up to 3 days.

What can I use if I don’t have salsa verde?

If you don’t have salsa verde, you can substitute with mild green salsa or a mix of tomatillo sauce and green chilies. Alternatively, plain salsa can work, though the flavor will be different.

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

Print Recipe

★★★★★

4.6 from 86 reviews

A flavorful and vibrant Baja Bowl featuring juicy marinated chicken breast, cilantro lime rice, black bean and corn salsa, fresh vegetables, and a creamy cilantro sauce, perfect for a nutritious and satisfying meal.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

Bowls 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

1. Marinate the Chicken: Place the chicken breast in a zip-top bag or covered container. Add lime juice, orange juice, jalapeño slices, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix well to coat the chicken evenly. Refrigerate and let marinate for at least 20 minutes, or up to 3 hours for deeper flavor.
2. Preheat Oven: Preheat your oven to 350˚F (175˚C) to prepare for finishing the chicken.
3. Sear the Chicken: Heat the remaining cooking oil in a large oven-safe skillet over medium-high heat. When hot, add the marinated chicken breasts and let cook undisturbed for 2-3 minutes to develop a golden brown sear. Flip the chicken and sear the other side for an additional 2-3 minutes.
4. Oven Cook the Chicken: Transfer the skillet with the seared chicken to the preheated oven. Cook for 10-15 minutes or until the internal temperature reaches 165˚F (74˚C). If you don’t have an oven-safe skillet, transfer chicken to a baking sheet or casserole dish; cooking time may increase slightly.
5. Rest and Slice Chicken: Remove chicken from the oven and let it rest for 5 minutes to retain juices. Then slice the chicken into strips.
6. Make Creamy Cilantro Sauce: Combine Greek yogurt, salsa verde, cilantro, fresh lime juice, and a clove of garlic in a blender or food processor. Blend until smooth and creamy.
7. Assemble the Baja Bowls: Place one cup of prepared cilantro lime rice in each bowl. Top with sliced Baja chicken, then add black bean and corn salsa, halved grape tomatoes, and sliced avocado.
8. Add Finishing Touches: Drizzle the creamy cilantro sauce generously over each bowl and sprinkle with feta cheese. Serve immediately and enjoy.

Notes

• For best results, marinate the chicken for a minimum of 1 hour to enhance flavor.
• If you prefer a spicier dish, leave some jalapeño seeds in the marinade or add extra slices to your bowl.
• Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165˚F.
• Cilantro lime rice can be prepared ahead of time and refrigerated.
• Substitute feta with queso fresco for a different cheese flavor or omit for a dairy-free option.
• If you lack salsa verde, substitute with green salsa or tomatillo salsa.

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