Chicken Baja Bowls

This Chicken Baja Bowl is a fresh, flavor-packed copycat of the kind you’d find at your favorite quick service Mexican restaurant. It starts with a base of rice and beans, then gets topped with juicy grilled chicken, sweet corn, and a scoop of fresh pico de gallo. It’s the kind of bowl you can throw together on a weeknight or prep ahead for lunches. Customize it with your favorite toppings like avocado, shredded cheese, or a drizzle of lime crema. Easy, filling, and way better than takeout.

Chicken Baja Bowl

This Chicken Baja Bowl brings together seasoned grilled chicken, black beans, corn, and pico de gallo over a bed of rice. It's simple to assemble and full of bold, fresh flavors. Perfect for meal prep or a quick dinner that everyone can customize. Add extras like guacamole, lettuce, or hot sauce to make it your own.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Main Course, Meal Prep

Cuisine Mexican

Servings 4

Calories 541 kcal

Ingredients

  

• 1 lb boneless, skinless chicken thighs
• 1 tbsp taco seasoning
• 15 oz can of black beans
• 15 oz can of fire roasted corn
• 1 bell pepper, chopped
• 2 tbsp Cotija cheese or any Mexican shredded cheese
• 2 cups rice any kind
• 4 tbsp sour cream
• 4 tbsp pico de gallo or any salsa
• 4 tbsp guacamole optional

Instructions

 

• In a large dish, cover the chicken with the taco seasoning to marinate. Gather the rest of the ingredients. Preheat the grill.
• Cook the rice. We use a rice cooker to steam white rice. Alternatively you could use microwave or minute rice.
• Grill the chicken on medium high heat for 6-8 minutes per side until the the internal temperature reaches 165℉. Remove from grill and allow to rest.
• If serving as a meal to eat now, heat the beans and corn over the stove in 2 small pots. If making this as a meal prep, there is no need to heat the beans and corn.
• Chop the bell pepper and chicken. Gather the sour cream, pico de gallo (or salsa) and guacamole.
• Assemble the bowls or meal prep containers by splitting the rice, beans, corn, diced bell peppers, cheese, sour cream, pico de gallo, and guacamole.
• Store in the refrigerator for up to a week.

Notes

541 calories

40 grams of protein

8 grams of fiber

Keyword healthy, meal prep