Baja Style Chicken Bowl (Printable version)
Grilled chicken with zesty rice, fresh vegetables, and chipotle crema for a satisfying meal.
# Ingredient list:
→ 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
# Directions:
01 - Whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 15 minutes, up to 2 hours for maximum flavor absorption.
02 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6–7 minutes per side until cooked through and juices run clear (internal temperature reaches 165°F). Let rest for 5 minutes before slicing thinly.
03 - Rinse rice under cold water until water runs clear. Heat olive oil in a saucepan over medium heat. Add rice and sauté for 1 minute. Add water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed.
04 - Remove rice from heat and fluff with a fork. Stir in lime zest, lime juice, and chopped cilantro until evenly distributed.
05 - Combine sour cream, mayonnaise, lime juice, chopped chipotle, and salt in a small bowl. Mix until smooth and creamy. Refrigerate until ready to serve.
06 - Slice cherry tomatoes, avocado, red onion, and jalapeño. Rinse and drain black beans and corn if using canned varieties.
07 - Divide seasoned rice among four bowls. Arrange sliced chicken, black beans, corn, tomatoes, avocado, onion, and jalapeño on top. Drizzle with chipotle crema, sprinkle with cheese, and garnish with fresh cilantro. Serve with lime wedges.
# Expert Tips:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The chipotle crema is the kind of sauce you will want to put on everything
- Perfect for meal prep and actually tastes better the next day
02 -
- Do not skip resting the chicken after grilling or the juices will run out onto the cutting board
- The crema needs at least 30 minutes in the fridge for the flavors to meld together
- Warm rice vs cold toppings is what makes the contrast so satisfying
03 -
- Warm your tortillas on the grill while the chicken rests for that restaurant touch
- The chicken marinade doubles as a seasoning for black beans if you want extra flavor