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Baja-Style Chicken Bowl

Rated as 4.58 out of 5 Stars

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

20 m servings 379 cals
Original recipe yields 2 servings

Directions

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  • Prep

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  1. 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.
  2. Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 379 calories; 14.6 g fat; 39.2 g carbohydrates; 23.9 g protein; 55 mg cholesterol; 581 mg sodium. Full nutrition

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Reviews

Read all reviews 44
  1. 59 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 q...

Most helpful critical review

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 e...

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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 q...

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 ...

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...

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 th...

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 e...

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 w...

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...

Delicious and easy to make. We used Spanish rice and added avocado. Adding Pico di gallo to the chicken/corn/peppers was a great suggestion. My husband loved it too!!

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 per...