Easy Baja Bowl
Baja Bowl {Panera Copycat} is brown rice, quinoa, chicken, black bean and corn salsa, avocado, tomatoes, feta, sour cream, and green salsa.
Servings: 2
Calories: 1071kcal
Ingredients
Lemon Garlic Chicken
- 2 boneless skinless chicken breasts, approximately ½ pound
- ¼ cup olive oil
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon honey
Baja Bowl
- 1 cup brown rice, cooked according to package instructions
- 1 cup quinoa, cooked according to package instructions
- 1 cup black bean corn salsa
- 1 ripe avocado, peeled, pitted, and diced
- 1 cup grape tomatoes, quartered
- ½ cup feta cheese, crumbled
- ¼ cup sour cream, or Greek yogurt
- ¼ cup salsa verde
- salt and pepper, to taste
- cilantro, for garnish
- limes, for garnish
Instructions
Lemon Garlic Chicken
- In a medium bowl combine olive oil, Italian seasoning, garlic, lemon, and honey. Whisk to combine.
- Place the chicken into a large zipped bag. Pour the marinade mixture over the top, seal the bag, and shake it to make sure that the chicken is coated on all sides.
- Place the sealed bag in the refrigerator for 30 minutes, up to 8 hours.
- In a medium skillet over medium heat, add chicken and cook 8-10 minutes on each side, or until cooked through. Chicken is fully cooked when it reaches an internal temperature of 165°F. Depending on the size and thickness of the chicken breasts, cooking times may vary.
- Remove the chicken from the skillet, slice, and tent to keep warm while you assemble the salad.
Assembling the Baja Bowl
- Set out two bowls. To each bowl, add ½ cup brown rice and ½ cup quinoa. Toss to combine.
- Top each bowl with the black bean and corn salsa, avocado, grape tomatoes, feta cheese, and sliced chicken.
- Top with a dollop of sour cream and a drizzle of salsa verde.
- Garnish with cilantro and a squeeze of lime juice.
Nutrition
Calories: 1071kcal