RECIPES

Baja Bowl with Sour Cream Cilantro Lime Sauce

Name: Baja Bowl with Sour Cream Cilantro Lime Sauce
Cook time: 30 min
Yield: 2 servings
Ingredients: Cilantro Lime Sauce:; 1 large garlic clove peeled and coarsely chopped; ½ cup packed cilantro leaves and stems; ½ cup FAGE Sour Cream; ¼ cup extra-virgin olive oil; 2 tablespoons lime juice; ½ tablespoon honey; Pinch of salt and pepper; Baja Bowls:; 1 tablespoon extra-virgin olive oil; 2 boneless skinless chicken breasts; Salt and pepper; 2 cups cooked brown rice/quinoa blend; 1 cup black beans drained and rinsed; 1 large avocado peeled pitted and thinly sliced; 1 cup grape tomatoes cut in half; 2/3 cup fresh corn; ½ cup cotija cheese

COOK

30 minutes

AMOUNT OF SERVINGS

2 servings

Ingredients

Cilantro Lime Sauce:

1 large garlic clove, peeled and coarsely chopped

½ cup packed cilantro leaves and stems

½ cup FAGE Sour Cream

¼ cup extra-virgin olive oil

2 tablespoons lime juice

½ tablespoon honey

Pinch of salt and pepper

Baja Bowls:

1 tablespoon extra-virgin olive oil

2 boneless, skinless chicken breasts

Salt and pepper

2 cups cooked brown rice/quinoa blend

1 cup black beans, drained and rinsed

1 large avocado, peeled, pitted, and thinly sliced

1 cup grape tomatoes, cut in half

2/3 cup fresh corn

½ cup cotija cheese

Steps

In a blender or food processor, combine all ingredients for the cilantro lime sauce and blend until smooth. Set aside.
Season chicken breast with salt and pepper. In a medium skillet over medium heat, add olive oil and chicken and cook until the internal temperature reaches 165 degrees Fahrenheit. Let the chicken rest for 5 minutes and thinly slice.
Assemble the bowl by adding a cup of rice/quinoa to each bowl. Add sliced chicken, black beans, avocado, tomato, corn, and cotija to each bowl and serve with cilantro lime sauce.

Back to Recipes