This baja bowl with chicken by Original Recipes by Mashed is a dish packed with all kinds of bursting flavors while being healthy as well. This healthy dish is perfect for starting up a busy day to keep active for the different challenges of the day. Plus, you’ll be surprised at how easy it is to make at home. Marinade your chicken overnight, and in the morning, this dish is easy to assemble in just 10 minutes of prep and 30 minutes of cooking time.
Ingredients:
- 3 chicken breasts
- 1½ cups (12.25-ounce bottle) lemon pepper marinade
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) can corn, drained
- 1 cup brown rice, cooked
- ½ cup red quinoa, cooked
- 1 cup (8-ounce container) grape tomatoes, halved
- ¼ cup salsa Verde
- ¼ cup feta crumbles
- 1 avocado, diced
- ¼ cup unsweetened plain Greek yogurt
Directions:
Prepare all the needed ingredients.
In a large Ziploc bag, insert 3 chicken breasts and marinade with 1 ½ cups of lemon and pepper. Let the chicken marinate in the refrigerator for at least 2 hours, or leave overnight.
Preheat the oven to 350F.
In a medium-sized mixing bowl, add in 15 oz of black beans and 15 oz of corn. Stir both ingredients well and set aside.
Line a baking sheet with foil and add the marinated chicken breasts. Carefully place the chicken in the oven to bake for 20-30 minutes or until the chicken is cooked to a minimum temperature of 165F. Then, gently remove the chicken from the oven slice.
In a large bowl, assemble the servings by placing ¼ cup of brown rice, 2 tablespoons of red quinoa, and ¼ cup of the black bean and corn salsa that was set aside.
Top the serving with about 5 slices of chicken and add on 1 tablespoon of tomatoes, 1 tablespoon of salsa verde, 1 tablespoon of feta, 1 tablespoon of avocado, and 1 tablespoon of Greek yogurt.
Serve and savor every delectable bite!
