Recipe of the Week – Baja Chicken Bowls

Baja Chicken Bowls

Are you feeling tropical? Then this delicious chicken bowl is for you!

What You Need:

• For the chicken
  1/3 c. fresh orange juice

  1/4 c. extra-virgin olive oil, divided

  2 tbsp. fresh lime juice

  1/2 tsp. garlic powder

  1/2 tsp. oregano

  1/2 tsp. ground cumin

  1/2 tsp. paprika

  1 lb. boneless skinless chicken breasts

  kosher salt

  Freshly ground black pepper
  For the mango salsa

  1 1/2 c. chopped mango (from about 2 small mangos)

  1/2 small red onion, finely chopped

  1 clove garlic, minced

  3 tbsp. lime juice

  1 tbsp. chopped fresh cilantro
  For the bowls

  cooked white rice, for serving

  Finely shredded romaine lettuce, for serving

  Black beans, drained, for serving

  Pineapple, finely chopped

  Lime wedges, for serving

  Sriracha, for drizzling

How To Make It:

1. 1. Make marinade: In a medium bowl, whisk together orange juice, 2 tablespoons olive oil, lime juice, garlic powder, oregano, cumin and paprika. Add chicken breasts, tossing to coat both sides. Cover bowl with plastic wrap and refrigerate for 15 minutes or up to 2 hours.
   2. Meanwhile, make mango salsa: In a medium bowl, combine mango, red onion, garlic, lime juice and cilantro. Toss to combine and season with salt. Refrigerate until ready to use.
   3. In a large skillet over medium high heat, heat remaining oil. Season both sides of each chicken breast with salt and pepper then add chicken to the skillet. Cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest 10 minutes before cutting into strips or cubes.
   4. Serve chicken warm over a bowl of rice with lettuce, black beans, pineapple and mango salsa. Squeeze more lime juice on top and drizzle with Sriracha, if desired.

Enjoy!

*Recipe Source: https://www.delish.com/cooking/recipes/a52516/baja-chicken-bowls-recipe/