- Cook the grains. Combine brown rice, water, lime zest, lime juice, and ground coriander in a small pot. Bring to a boil, then simmer, cover, and cook for 25 minutes.
- Add quinoa. After 25 minutes, stir in the quinoa, cover, and continue to cook on low-medium heat for 15 minutes until fully cooked and fluffable with a fork.
- Grill the chicken. Generously season chicken breasts with salt and pepper, then grill for 5-6 minutes per side or until they reach an internal temperature of 165°F. Allow them to rest for 5 minutes before slicing into thinstrips or cubes.
- Prepare the salsa. In a medium bowl, whisk together olive oil, lime juice, garlic powder, paprika, ground cumin, and a pinch of salt. Add black beans and corn, tossing to coat. Adjust seasoning with salt and pepper as needed.
- Assemble the bowls. Divide the cooked quinoa and rice mixture among four bowls. Top with grilled chicken, black bean and corn salsa, tomatoes, avocado, a dollop of Greek yogurt, a drizzle of salsa verde, chopped cilantro, and a lime wedge.
Detailed step-by-step instructions are available in the recipe card below.
Nutrition Tip
For a time-saving option, look for pre-cooked brown rice and quinoa mixtures in the grocery store. Often, these are available in the grain aisle, near microwaveable rice, for a quick and convenient meal solution.
Choosing the Best Chicken for Baja Bowls
The recipe specifies salt and pepper grilled chicken breasts, but you have the flexibility to use any sliced chicken of your choice. For added flavor, consider options like cilantro lime chicken, lemon pepper chicken, or lemon garlic chicken thighs.
Can Baja Bowls Be Prepared in Advance?
Absolutely! Baja grain bowls stay fresh in the refrigerator for up to 4 days, making them an excellent choice for prepping ahead of time and enjoying quick and easy lunches for several days.
