Baja Style Chicken Bowl (Printable Version)
Juicy grilled chicken over zesty lime rice with black beans, corn, avocado, and smoky 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 Make It:
01 - Whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. 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 internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
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. Pour in 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. Cover and keep warm until ready to assemble.
05 - Combine sour cream, mayonnaise, lime juice, chopped chipotle, and salt in a small bowl. Whisk until smooth and creamy. Refrigerate until serving.
06 - Halve the cherry tomatoes. Slice the avocado and red onion. Thinly slice the jalapeño if using. Rinse and drain the black beans and corn thoroughly.
07 - Divide lime rice among four bowls. Arrange sliced chicken, black beans, corn, tomatoes, avocado, red onion, and jalapeño on top. Drizzle generously with chipotle crema. Sprinkle with crumbled cheese and garnish with fresh cilantro. Serve with lime wedges.
# Expert Advice:
01 -
- Everything happens in one bowl, which means fewer dishes and more time eating
- The chipotle crema is the kind of sauce youll want to put on everything else you make this week
02 -
- Resting the grilled chicken is nonnegotiable if you want it to stay juicy
- The crema thickens as it sits, so thin it with a teaspoon of water if needed
03 -
- Grill your corn and red onion slices alongside the chicken for even more smoky depth
- Warm your tortillas on the grill while you rest the chicken