Step 1

Preheat the oven to 350˚F.

Step 2

Place the chicken breast in a zip top bag, or covered container. Add the lime juice, orange juice, jalapeno slices, garlic, oregano, cumin, salt, pepper, and half of the cooking oil.

Step 3

Mix well until the chicken is evenly coated in the marinade. Let marinate in the refrigerator for at least 20 minutes, or up to 3 hours.

Step 4

Heat the remaining oil in a large oven-safe skillet over medium high heat. Once hot, add the chicken breast to the skillet and let sit on the first side 2-3 minutes without moving to sear. Once a nice golden brown sear has formed, flip the chicken and cook an additional 2-3 minutes.

Step 5

Transfer the skillet to the oven and cook for an additional 10-15 minutes or until chicken reaches 165˚F internal temperature. Note: if you don't have an oven-proof skillet, you can transfer the chicken to a baking sheet or casserole dish, but it may take a couple of extra minutes to cook.

Step 6

Let sit 5 minutes, then slice.

Step 7

Place all sauce ingredients in a blender or food processor and blend until smooth.

Step 8

Place one cup of rice in the base of each bowl, and set the sliced Baja chicken on top of the rice.

Step 9

Layer on the black bean and corn salsa, tomatoes, and avocado.

Step 10

Drizzle the creamy cilantro sauce over the top of the bowl. Sprinkle feta and serve.