Baja Style Chicken Bowl (Printable)
Vibrant Mexican-inspired bowl with grilled chicken, fresh veggies, zesty rice, and chipotle crema
# What You'll Need:
→ For the Chicken
01 - 1.3 lbs boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 large lime)
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
→ For the 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
→ For the Bowl Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup canned black beans, rinsed and drained
18 - 1 cup corn kernels (fresh, canned, or thawed frozen)
19 - 1 ripe avocado, sliced
20 - ½ small red onion, thinly sliced
21 - 1 small jalapeño, thinly sliced (optional)
22 - ¼ cup feta or cotija cheese, crumbled
23 - Fresh cilantro leaves, for garnish
24 - Lime wedges, for serving
→ For the 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
# How-To Steps:
01 - In a bowl, whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes (up to 2 hours for more flavor).
02 - Preheat grill or grill pan to medium-high. Grill chicken 6-7 minutes per side, until cooked through and juices run clear (internal temp: 165°F). Rest for 5 minutes, then slice thinly.
03 - Rinse rice under cold water until water runs clear. In a saucepan, heat olive oil over medium heat. Add rice, sauté for 1 minute, then add water and salt. Bring to a boil, reduce heat to low, cover, and simmer 12-15 minutes until water is absorbed.
04 - Remove rice from heat, fluff with a fork, then stir in lime zest, lime juice, and chopped cilantro.
05 - In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle, and a pinch of salt. Mix until smooth. Refrigerate until ready to use.
06 - Slice cherry tomatoes, avocado, red onion, and jalapeño. Rinse and drain black beans and corn if using canned.
07 - Divide rice among four bowls. Top with sliced chicken, black beans, corn, tomatoes, avocado, onion, and jalapeño. Drizzle with chipotle crema, sprinkle with cheese, and garnish with fresh cilantro. Serve with lime wedges.
# Expert Advice:
01 -
- The chipotle crema is the kind of sauce you'll want to put on everything, not just these bowls
- Everything comes together in under an hour but tastes like it came from a restaurant
02 -
- The crema keeps in the refrigerator for up to a week, so I always make a double batch
- Letting the chicken rest before slicing is crucial, otherwise all those juices will run out onto your cutting board
03 -
- For the most authentic Baja flavor, use a combination of cotija cheese and a squeeze of fresh lime
- If the crema seems too thick, add water one teaspoon at a time until it reaches drizzling consistency