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

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★★★★★

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.

Ingredients

Scale

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

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