For a little extra flavor, add the salsa while cooking instead of after.

Baja-Style Chicken Bowl

olive oil

chicken

corn

red bell pepper, sliced

salt and black pepper

brown rice

salsa

Monterey Jack cheese

Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.


Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.


I usually stay away from recipes that only have a few reviews. After looking at the ingredients I thought, why not. I went by the recipe but added 1/2 c. black beans and replaced the rice with quinoa.  OMGoodness it is amazing. The best part...my husband loved it. Thanks for sharing mireffey.

Made this pretty much per the recipe. This is a good blueprint for adjusting to taste or what is on hand. We did a chicken on our rotisserie and used part of that. We did add black beans, which was a really good addition. I sauteed red and yellow peppers with the corn and added the meat half-way through since it was fresh off the grill. I heated the beans with the salsa and mixed it all together and added on top of brown rice. Our only complaint was it was a little dry. That's easily fixable. I just had leftovers...added more beans and salsa and a little water. Sprinkled with cheese and re-heated...liked it better the 2nd time (more moist). This will be something we will keep in the rotation for a quick meal in a bowl. Thanks!!!

Great recipe, wonderful one  bowl meal. I changed some things though, I marinated the chicken pieces in soy sauce vinegar and brown sugar for two hours. Added a small onion, and then followed the recipe.. turned out very good, chicken was moist and the flavor excellent . Spicy hot salsa and cheese really set it off for me. Will make again very soon.   thanks for the recipe

Nummy. I had leftover chicken so I used that.. sauteed the pepper and corn first then added in the cooked chicken. I wanted to use red salsa but didnt have any so used tomatatillo and a little greek yogurt.. was delis

Bland and very tiny portions as written. I doubled everything except the red bell pepper. Also I added 1 Tb of my own blend of taco seasoning. With those alterations this wasn't bad and it was enough to give us two decent sized portions. I seriously do recommend doubling all ingredients and adding spices to your own taste.

This was a great and healthy recipe I used frozen roasted corn from Trader Joe's. I cooked it with chicken seasoned with roasted bell pepper seasoning and salt/pepper and threw the frozen corn in the pan to cook. And it goes great with a scoop of sour cream! Great for left overs too.

This recipe is pretty good. I just made a couple of changes to make it more natural. Instead of salsa I made my own pico de gallo and instead of brown rice I am using quinoa. Quinoa topped with chicken mixture pico de gallo avocado and cheese. Very Yummy

Really easy recipe to make. I used brown rice but think quinoa would be better. I ditched the salsa and added some mango habanero marinade instead. A little sour dab of sour cream was the perfect addition.

baja-style chicken bowl

Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 2

Cost: $16.94 /serving

Author : mlreffey

Ingredients

Instructions

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