Can’t make it to your favorite Mexican grill, but still craving some fresh, flavorful southwestern style eats? Make this Baja Chicken Burrito Bowl at home!
I was going to totally share a different recipe with you all today, but the weather isn’t as warm as it was a few days ago, which makes me want to share something else instead.
You don’t mind do you?
So, we live out in the country, and while we are blessed with two very awesome Mexican eateries in our area (and a taco truck!), we don’t have anything like a Chipotle or Taco Del Mar nearby. In fact, the closest Taco Del Mar is about 25 min away and Chipotle is even farther.
#FirstWorldProblems, I tell ya!
Since I’m pregnant, one of the things I’m constantly craving is food with really fresh ingredients. I usually get one of two things at Chipotle: the salad or the bowl! I happen to really favor the burrito bowl, and since I don’t actually make it to Chipotle that often, I figured I needed to make my own version of a burrito bowl. Not an imitation of anything at Chipotle, just a yummy, fresh burrito bowl that I could make here at home.
Hello, to my new reimagined Taco Tuesday night! Fresh ingredients with a lot of flavor, but made to be an easy weeknight dinner. Just what this pregnant girl needs! And maybe what you need, too!
I started with taking a few chicken breasts and marinating them in some of my favorite flavors, that, to me, feel like Mexican food off the coast of Baja California. I’ve only been once, but I have memories…
After a few hours (I recommend at least four hours), the chicken gets grilled up and while the chicken is cooking, I got the rest of the ingredients pulled together.
Now, the thing about the burrito bowl is that it’s customizable, so while you could certainly make white or brown rice, I chose to use quinoa because of all of its health benefits like high protein and fiber. It leaves you feeling full, but in a completely good for you healthy way – versus white rice which tastes good, but isn’t always the best option. I do love a good side of white rice, though!
I also added black beans and corn that I warmed up on the stove. Of course, you could use any bean you prefer – I like the color and flavor of black and while you’re grilling the chicken, grill up an ear or two of corn, too. But, canned corn or even frozen corn is perfectly fine to use if that’s what’s easiest!
While Josh was grilling the chicken, he also charred up a bell pepper, which is just the yummiest thing ever! Seriously, if you haven’t done it, you haven’t lived yet! Well, you may have lived, but you haven’t lived…enough!
Additional toppings included sliced avocado, good quality salsa (we love the Newman’s Own Pineapple Salsa), and a wedge of lime.
Not only is this dinner super easy and pretty inexpensive to make for a crowd or for your kids’ friends who decided to stay for dinner, but it can also be on the table in 30 minutes or less!
Save yourself some pennies (at least in gas) and make this meal in the comfort of your own home where you can sit on the couch and binge watch Stranger Things in your pajamas while eating this Baja Chicken Burrito Bowl for dinner!
Catz In The Kitchen
Yields 5-6 servings
Can't make it to your favorite Mexican grill, but still craving some fresh, flavorful southwestern style eats? Make this Baja Chicken Burrito Bowl at home!
15 minPrep Time
15 minCook Time
30 minTotal Time
- 3 tbsp extra-virgin olive oil
- 2 limes, juiced + one lime zested
- 1 1/2 tbsp Dijon mustard
- 1/2 jalapeño seeded and minced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1.2 tsp smoked paprika
- 1/4 tsp onion powder
- 1/2 tsp Kosher salt
- Freshly ground pepper
- 3 boneless, skinless chicken breasts
- 1 1/2 cups dry quinoa
- 3 cups water
- 1 (15 oz) can black beans
- 1 (15 oz) can corn, drained
- 1 red bell pepper
- 2 avocados, sliced
- 1 cup of favorite salsa
- 2 limes, cut into wedges
- 3 tbsp cilantro, chopped (for topping)
- In a medium sized bowl whisk together the marinade ingredients. Place chicken in a ziplock bag and pour the marinade over the chicken, marinating for at least 4 hours.
- Rinse the quinoa in a colander under cold water and pour into a rice cooker, along with the water and set to cook. If using a pot, pour the quinoa into the pot followed by the 3 cups of water and bring to a boil. Cover and reduce the heat to medium-low and simmer for 15 minutes, or until the liquid has been absorbed. Remove from heat and allow to sit for 5 minutes.
- While the quinoa is cooking, heat your barbecue to medium-high heat and grill the chicken for about 14 minutes, 7 minutes per side or until the internal temperature registers 165 degrees. The last few minutes the chicken is cooking, place the bell pepper on the barbecue and cook the pepper, just until it begins to char. Allow the chicken to rest for 5-8 minutes and slice the bell pepper into strips. Cut the chicken into strips.
- Divide the cooked quinoa between bowls and place top each bowl with sliced chicken and bell pepper, corn, black beans, and avocado. Serve with a wedge of lime, salsa, and sprinkle fresh cilantro over the top.