If you enjoy Panera’s Baja bowl, you’ll adore this copycat dish! This chicken Baja bowl is high in protein, fiber, and taste. It’s great for supper, lunch, or as a healthy meal prep option.
As it turns out, making these little babies at home is a breeze! While they may take a lot of ingredients, they are rather straightforward to make. Although I made practically everything from scratch, you could save time by using a store-bought rice and quinoa blend and corn salsa.
Whatever choice you pick, these Baja bowls with chicken are a delicious and healthy dinner that is high in protein and fiber and is sure to please the whole family.
Table of Contents
WHAT IS A BAJA BOWL?
A Baja bowl is a Mexican-inspired grain bowl served by Panera Bread. It’s created with a grain blend of rice and quinoa, grilled chicken, avocado, corn, black beans, tomatoes, yogurt, and salsa verde.
This recipe is a condensed version of the wildly famous restaurant meal.
BAJA BOWL INGREDIENTS
- Brown rice – White rice may also be used to produce the cilantro lime grain mixture.
- Quinoa – Quinoa is the grain that makes up the second half of the grain combination. I used white quinoa, but any color will work.
- Lime – To flavor the grain mixture, add some lime juice and zest.
- Coriander – To flavor the rice and quinoa, use coriander.
- Cilantro, fresh – to flavor the grains and complete the bowls.
- Chicken – To increase protein, use chicken.
- Black Bean –Canned beans can be used to prepare the corn and black bean salad.
- Corn – Frozen or canned corn will suffice.
- Tomatoes – You may use grape tomatoes, cherry tomatoes, or entire tomatoes chopped up.
- Avocado – For a boost of healthful fats. If you don’t have a ripe avocado on hand, guacamole will suffice.
- Salsa Verde – To add some heat and flavor. If you can’t get salsa verde, use any salsa you like.
- Greek yogurt – To counteract the heat from the salsa and provide extra protein and healthy fats. Sour cream can also be used.
Although the recipe does not specify it, you may top the bowls with a sprinkling of Cotija or feta cheese to add protein and taste.
HOW TO MAKE THE PANERA BAJA BOWL
- Prepare the grains. Cook the rice and quinoa in a saucepan with the coriander and lime juice until fluffy.
- Cook the chicken on the grill. Season the chicken breasts liberally with salt and pepper and grill until done.
- Prepare the salsa. Toss together the black beans, corn, olive oil, lime juice, garlic powder, paprika, and cumin.
- Put the bowls together. Top the grain mixture with chicken, black bean, and corn salsa, tomatoes, sliced avocado, salsa verde, Greek yogurt, and cilantro.
BEST CHICKEN FOR A BAJA BOWL
The recipe asks for grilled chicken breasts with salt and pepper, but you may substitute any sliced chicken you choose. Try my cilantro lime chicken if you want to add some flavor.
CAN I MAKE BAJA BOWLS AHEAD OF TIME?
Yes! Baja grain bowls keep in the fridge for up to 4 days, so make these ahead of time and enjoy them as a quick and simple lunch for the next several days.
STORAGE AND REHEATING
Refrigerate: Once prepared, the bowls can be kept in the fridge in sealed containers for 3 to 4 days. You may also make all of the bowl components ahead of time, keep them separately in the fridge in airtight containers for up to 4 days, and then assemble the bowls when ready to eat.
To Freeze: Once cooked, the cilantro lime brown rice and quinoa mixture, as well as the grilled chicken, may be frozen. Allow them to cool fully before storing them in freezer-safe containers for up to 3 months. Allow them to defrost fully before assembling them with the other freshly prepared bowl components. The salsa with black beans and corn should not be frozen.
To Reheat: If you want to eat the bowls warm, reheat the rice and quinoa mixture and chicken in the microwave for 1-2 minutes. The bowls’ other components should be enjoyed chilled.
MORE CHICKEN RECIPES YOU MIGHT LIKE
- CILANTRO LIME CHICKEN
- Chipotle Chicken
- Air Fryer Chicken Breast
- Baked Lemon Pasta With Seared Chicken
Baja Bowl With Chicken
Ingredients
Cilantro Lime Brown Rice and Quinoa:
- 1 cup brown rice raw
- 1/2 cup quinoa raw
- 3 cups water
- 1/4 teaspoon ground coriander
- 1 lime zested and juiced
Chicken:
- 2 chicken breasts
- 1 tablespoon olive oil
- Salt
- Pepper
Black Bean and Corn Salsa:
- 1 can 15 ounces black beans, strained and rinsed
- 1 cup corn kernels thawed if frozen
- 2 tablespoons olive oil
- 1 lime juiced
- 1/4 teaspoons garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- Salt
To Serve:
- 1 avocado sliced
- 1 cup grape tomatoes halved
- 1/2 cup salsa verde
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup cilantro roughly chopped
- 1 lime cut into wedges
Instructions
- Combine the brown rice, 3 cups of water, lime zest, juice of one lime, and powdered coriander in a small pot or saucepan. Bring to a boil, then lower to a low heat, cover, and leave to cook for 25 minutes.
- After 25 minutes, add the quinoa, mix to blend with the brown rice, cover, and simmer for another 15 minutes, or until cooked and fluffed with a fork.
- Prepare the chicken while the grain mixture is cooking. Place the chicken breasts on a chopping board and season both sides well with salt and pepper.
- Warm the olive oil in a grill pan or cast-iron skillet over medium-high heat, then add the seasoned chicken and fry for 5-6 minutes per side until cooked through or an internal temperature of 165°F is reached. Remove from the pan and put aside for at least 5 minutes before cutting into thin strips or cubes.
- Prepare the black bean and corn salsa while the chicken is cooking. In a medium mixing bowl, combine the olive oil, lime juice, garlic powder, paprika, ground cumin, and a sprinkle of salt. Toss in the drained and rinsed black beans and corn until thoroughly covered in the dressing. Season to taste with salt and pepper as needed.
- Assemble the bowls after the grain mixture and chicken are done. Top the cooked quinoa and rice combination with grilled chicken, black bean and corn salsa, tomatoes, avocado, a dollop of Greek yogurt, a drizzle of salsa verde, a sprinkle of chopped cilantro, and a slice of lime.
- These bowls can be served right away or refrigerated for up to 4 days. If you’re cooking them ahead of time, save the avocado, Greek yogurt, and salsa verde for when you’re ready to serve.