Baja Bowl with Chicken
Baja Grain Bowl with chicken, grains and fresh vegetables. Panera Bread copycat for less than half the price in just 30 minutes!
Servings: 2
Calories:
Equipment
- blender or food processor to make the dressing
Ingredients
THE BOWL:
- 1 tablespoon olive oil
- 1/2 pound boneless skinless chicken breasts sliced to tenders
- 1/4 cup salsa verde jar
- salt and pepper to taste
- 2 cups kale shredded or finely chopped
- 2 cups cooked brown rice/quina blend 90 second variety used
- 1 cup black beans drained and rinsed
- 1 large avocado (use half for salad, half for dressing)
- 1 cup grape or cherry tomatoes halved
- 2/3 cup corn use fresh, can or frozen
- 1/2 cup sharp cheddar cheese shredded
THE DRESSING:
- 1/3 cup salsa verde jar
- half of one avocado peeled and pitted
- 1/4 cup plain Greek yogurt
- 1 teaspoon honey or to taste
- small handful fresh cilantro add whole without chopping
- salt to taste
Instructions
The salad and dressing can be made a day ahead and refrigerated. Wait to add avocado and dressing until just before serving.
- Cut the chicken into tenders. Add to a bowl then top with 1/4 cup of salsa verde and toss to coat. Cover and refrigerate 15 minutes up to 2 hours.
- Microwave or cook the rice/quinoa per package directions then set aside.
- Drizzle olive oil into a large hot skillet. Add chicken, season with salt and pepper and cook 3 minutes letting the chicken sear.
- Flip the chicken to the other side and cook 3 more minutes or until it’s cooked through. Remove from the skillet and set aside.
THE DRESSING:
- Add all dressing ingredients except salt to a blender. Puree until smooth.
- Add 1-2 tablespoons of water or to your desired consistency then pulse a few times. Season with salt to taste.
ASSEMBLY:
- Cut the chicken into bite size pieces.
- Divide kale and rice or other grain between the bowls. Top with remaining ingredients and a dollop of dressing.
- Gently toss to combine then eat right away.