Baja Style Chicken Bowl (Printable)
Grilled spiced chicken with lime rice, black beans, corn, fresh vegetables, and chipotle crema for a satisfying Mexican-inspired 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
# How to Make:
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 deeper flavor. 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, then slice thinly.
02 - Rinse rice under cold water until water runs clear. In a saucepan, heat olive oil 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 12–15 minutes until water is absorbed. Remove from heat, fluff with a fork, then stir in lime zest, lime juice, and chopped cilantro.
03 - Combine sour cream, mayonnaise, lime juice, chipotle, and a pinch of salt in a small bowl. Mix until smooth and well blended. Refrigerate until ready to serve.
04 - Slice cherry tomatoes in half, slice avocado into thin wedges, thinly slice red onion and jalapeño if using. Rinse and drain black beans and corn thoroughly if using canned varieties.
05 - Divide the prepared cilantro-lime rice evenly 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 leaves. Serve with lime wedges on the side.
# Helpful 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 youll want to put on everything
02 -
- Resting the chicken after grilling is not optional or the juices will run out the moment you slice it
- The crema gets better after a short chill so make it first and let it hang out in the fridge
03 -
- Pound the chicken to even thickness so it grills uniformly and stays juicy
- Rinse the rice until the water runs clear or the grains will stick together when cooked