Ingredients
Cilantro Lime Sauce:
1 large garlic clove, peeled and coarsely chopped
½ cup packed cilantro leaves and stems
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
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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.
