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+ servings
A Chicken Bowl with cut avocado, fresh cut corn, tomatoes and pineapple salsa.

Baja Chicken Bowl

Course Dinner
Cuisine Mexican
Keyword Asian Chicken Bowl, Baja Bowl, Baja Chicken Bowl
Servings 4 bowls
Calories 645kcal
Author Heather



  • Prepare Baja Chicken following directions on recipe card. Chicken will marinate for 12-18 hours before roasting.
  • Preheat oven for chicken and start brown rice (following recipe card).
  • Once chicken is baking and rice is cooking assemble Mango Pineapple Salsa following recipe card. Refrigerate until needed.
  • Shuck and clean corn on the cob. Bring a pot of water to a boil. Once boiling add cleaned corn and boil for approximatley 6 mins. Using long handled tongs remove corn from water and place onto a plate to cool. Once cooled carefully cut corn off of the cob.
  • Heat black beans in a small sauce pan over medium heat until warmed, approximatley 10 mins.
  • Once chicken and rice are cooked, place a large spoonful of rice in a serving bowl. Top with either a chicken piece or cut chicken, a small spoonful of beans, a large spoonful of salsa, tomatoes, avocado, corn, cheese and a squeeze of lime juice.


*Please use as many organic ingredients as possible. 
Recipe Notes
  • For quicker cooling of the corn, removed from boiling water and place directly into an ice bath. This will immediately stop the cooking process and make it easier to cut the corm off of the cob sooner rather than cooling on a plate. 
  • When heating the black beans, many people will strain and then rinse before heating to remove excess sodium. If taking this approach make sure to add 1 cup of fresh water to beans before heating on stovetop. 


Calories: 645kcal | Carbohydrates: 73g | Protein: 21g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 185mg | Sodium: 807mg | Potassium: 495mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1659IU | Vitamin C: 106mg | Calcium: 348mg | Iron: 3mg