Ultimate Baja Style Chicken Bowl (Print Version)
Vibrant bowl with grilled chicken, fresh vegetables, zesty rice, and creamy chipotle dressing
# What You'll Need:
→ 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
→ Lime Cilantro 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 feta or cotija cheese, crumbled
23 - Fresh cilantro leaves
24 - Lime wedges
→ 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
# Step-by-Step Guide:
01 - Whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper. Coat chicken breasts thoroughly and marinate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
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, reaching an internal temperature of 165°F. Let rest for 5 minutes before slicing thinly.
03 - Rinse rice under cold water until clear. Heat olive oil in a saucepan over medium heat, sauté rice for 1 minute, then add water and salt. Bring to boil, reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed.
04 - Remove rice from heat, fluff with fork, and stir in lime zest, lime juice, and chopped cilantro until well combined.
05 - Combine sour cream, mayonnaise, lime juice, chopped chipotle, and salt in a small bowl. Whisk until completely smooth. Refrigerate until assembly.
06 - Halve cherry tomatoes, slice avocado, thinly slice red onion and jalapeño. Rinse and drain black beans and corn thoroughly.
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 crumbled cheese, and garnish with fresh cilantro. Serve with lime wedges.
# Expert Suggestions:
01 -
- The chicken marinade does double duty, tenderizing while infusing every bite with smoky citrus flavor
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- You can prep the components ahead and assemble bowls in minutes for easy lunches
02 -
- Do not skip marinating the chicken, even 15 minutes makes a noticeable difference in flavor and texture
- The chipotle crema can be made up to 3 days ahead and actually tastes better after the flavors meld
- Let the chicken rest before slicing, cutting into it immediately releases all the juices and leaves you with dry meat
03 -
- Pound the chicken to even thickness before marinating so it cooks at the same rate
- Save a bit of the chipotle crema to drizzle over the top as a finishing touch
- Room temperature ingredients in the crema help it come together smoother