Storage and Reheating
To store, assemble the bowls and place them in airtight containers in the fridge for 3 to 4 days. Alternatively, prepare all components separately and store them in airtight containers for up to 4 days. Assemble the bowls when ready to eat. Note that the black bean and corn salsa should not be frozen.
For reheating, warm the rice and quinoa mixture and chicken in the microwave for 1-2 minutes if you prefer to eat the bowls warm. Other components should be consumed cold.
Baja Bowl with Chicken
These copycat Panera Baja bowls with chicken are easy to make and packed full of protein and fiber. Enjoy them for dinner or prepare them ahead for healthy homemade lunches.
Ingredients
Cilantro Lime Brown Rice and Quinoa:
- 1 cup raw brown rice
- 1/2 cup raw quinoa
- 3 cups water
- 1/4 teaspoon ground coriander
- 1 lime, zested and juiced
Chicken:
- 2 chicken breasts
- 1 tablespoon olive oil
- Salt
- Pepper
Black Bean and Corn Salsa:
- 1 can (15 ounces) black beans, strained and rinsed
- 1 cup corn kernels, thawed if frozen
- 2 tablespoons olive oil
- 1 lime, juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- Salt
To Serve:
- 1 avocado, sliced
- 1 cup grape tomatoes, halved
- 1/2 cup salsa verde
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup cilantro, roughly chopped
- 1 lime, cut into wedges
Instructions
- In a small pot or saucepan, combine brown rice, 3 cups of water, lime zest, juice of one lime, and ground coriander. Bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes.
- After 25 minutes, add quinoa, stir to combine with the brown rice, cover, and continue to cook on low-medium heat for 15 minutes or until cooked and can be fluffed with a fork.
- While the grain mixture is cooking, prepare the chicken. Place the chicken breasts on a cutting board and season them generously with salt and pepper on both sides.
- In a grill pan or cast-iron skillet on medium-high heat, warm the olive oil, then add the seasoned chicken and cook for 5-6 minutes per side until cooked through or they reach an internal temperature of 165°F. Once cooked, remove them from the pan and set aside for at least 5 minutes before slicing them into thin strips or cubes.
- While the chicken is cooking, prepare the black bean and corn salsa. In a medium bowl, add the olive oil, lime juice, garlic powder, paprika, ground cumin, and a pinch of salt and whisk until well combined. Add the strainedand rinsed black beans and corn and toss until well coated in the dressing. Taste and adjust seasoning with salt and pepper as needed.
- Once the grain mixture and chicken are ready, assemble the bowls. Split the cooked quinoa and rice mixture evenly across four bowls, then top with grilled chicken, black bean and corn salsa, tomatoes, avocado, a dollop of Greek yogurt, a drizzle of salsa verde, a sprinkle of chopped cilantro, and a wedge of lime.
- These bowls can be served immediately or stored in the fridge for up to 4 days. If making them ahead of time, it is best to wait and add the avocado, Greek yogurt, and salsa verde when you are ready to serve.
Notes
Although the recipe does not call for it, as it’s not part of the original Panera version, a sprinkle of Cotija cheese or feta cheese on top would be a delicious addition!
