Baja Chicken Bowls

Baja cuisine, originating from the coastal region of Baja California in Mexico, is renowned for its vibrant flavors and fresh ingredients. This culinary style artfully combines the rich traditions of Mexican cooking with the freshness of the Pacific coast. Typically characterized by its emphasis on seafood, spices, and a variety of fresh produce, Baja cuisine brings a unique flair that tantalizes the taste buds. One dish that beautifully encapsulates the essence of this cuisine is the Baja Chicken Bowl, a perfect blend of healthy ingredients and bold flavors that appeal to both the health-conscious eater and the flavor seeker.

Discover the vibrant flavors of Baja Chicken Bowls, a delicious dish inspired by the coastal cuisine of Baja California. This hearty meal features marinated chicken, fluffy rice, fresh vegetables, and zesty corn salsa, all topped with creamy avocado crema. Perfect for any occasion, these customizable bowls are not only satisfying but also packed with nutrition. Dive into a culinary adventure that celebrates fresh ingredients and bold flavors, making dinner a delightful experience for everyone!

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Ingredients

For the Chicken:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Juice of 1 lime

For the Rice Base:

1 cup jasmine rice

2 cups water

Salt to taste

For the Corn Salsa:

1 cup corn (fresh, frozen, or canned)

1/2 red onion, diced

1 small red bell pepper, diced

1 jalapeño, minced (optional)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For the Avocado Crema:

1 ripe avocado

1/2 cup Greek yogurt or sour cream

Juice of 1 lime

Salt to taste

Toppings:

sliced radishes

fresh cilantro

lime wedges

crumbled queso fresco (optional)

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Instructions

Marinate the Chicken:

In a bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Add the chicken thighs and coat well. Let marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

Prepare the Rice:

Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring water to a boil and add a pinch of salt. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until rice is cooked through and fluffy. Remove from heat and let sit covered for an additional 5 minutes.

Cook the Chicken:

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.

Make the Corn Salsa:

In a bowl, mix together the corn, diced red onion, diced red bell pepper, jalapeño (if using), cilantro, lime juice, and salt. Taste and adjust seasoning if necessary.

Prepare the Avocado Crema:

In a blender or food processor, combine avocado, Greek yogurt (or sour cream), lime juice, and salt. Blend until smooth and creamy. Adjust lime and salt to taste.

Assemble the Bowls:

In each serving bowl, place a scoop of jasmine rice as the base. Top with sliced grilled chicken, corn salsa, and a generous dollop of avocado crema. Add toppings like sliced radishes, fresh cilantro, lime wedges, and crumbled queso fresco, if desired.

Serve and Enjoy:

Serve the Baja Chicken Bowls immediately, garnished with extra lime wedges for squeezing over the top.

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Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4