Baja Style Chicken Bowl (Print Version)
Juicy grilled chicken, zesty lime rice, black beans, corn, and fresh vegetables topped with creamy chipotle crema.
# Recipe Ingredients:
→ 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
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
→ 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. Coat chicken breasts and marinate for at least 15 minutes, up to 2 hours for deeper 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 temperature reaches 165°F). Let rest for 5 minutes before slicing thinly.
03 - Rinse rice 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 boil, reduce to low, cover and simmer 12–15 minutes until absorbed. Remove from heat, fluff with fork, then stir in lime zest, juice, and cilantro.
04 - Combine sour cream, mayonnaise, lime juice, chopped chipotle, and salt in a small bowl. Mix until smooth. Refrigerate until ready to serve.
05 - Halve cherry tomatoes, slice avocado, red onion, and jalapeño. Rinse and drain black beans and corn if using canned varieties.
06 - Divide lime 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 Advice:
01 -
- The chipotle crema is the kind of sauce youll want to put on everything from tacos to eggs
- Everything comes together in under an hour but tastes like you spent all day making it
02 -
- The crema tastes better after sitting for 30 minutes, so make it first
- Dont crowd the grill when cooking the chicken or youll steam instead of sear
03 -
- Let the chicken come to room temperature before grilling for even cooking
- Toast the rice in the oil for a deeper, nuttier flavor profile