Today on the blog we share one of our favorite simple recipes: the Baja Bowl. This meal can be made as a healthy light dinner or can be made the night before and taken for lunch the next day. It is simple, light, and the whole family will love it.
Baja Bowl Recipe
Overnight (or at least for 1 hour) Marinade 4 whole chicken breasts in:
¼ cup olive oil
Zest of 1 lemon plus juice of 1 lemon (or lime if you prefer)
2 garlic cloves, chopped
Pepper (to taste)
1-2 tsp paprika
¼ tsp turmeric
(Note: Make your baja bowl vegan by using tofu or tempeh instead of chicken. Marinading not required. Add the spices just before cooking.)
Cook chicken in a pan uncovered for approx 6 minutes on each side or until internal temperature reaches 165 degrees Fahrenheit.
Let the chicken rest about 10 min before slicing to let juices distribute…then slice into strips!
While your chicken is resting:
Sauté 2 bell peppers and ½ onion (cut into strips) in a pan on high heat
Warm up some beans! (I like black but you can use pinto, or any other kind)
Serve in a bowl!
You can top it with salsa, lettuce, cilantro, greek yogurt – or whatever you want!
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