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.
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