Baja Bowl with Grilled Chicken

Baja Bowl with Grilled Chicken

Ingredients

Grilled Chicken 
2 each Chicken Breast (6 oz.)
2 Tbsp. Chili Rub Seasoning*
2 Tbsp. Chipotle Honey Glaze**

Chili Rub Seasoning*
3 oz. Chili Powder
1-1/2 tsp. Cumin, ground
1-1/2 tsp. Coriander, ground
1-1/2 tsp. Garlic, granulated
½ tsp. Smoked Paprika
1 Tbsp. Coarse Salt
2 tsp. Black Pepper, ground

Chipotle Honey Glaze**
7 oz. Chipotle Pepper with Adobo Sauce
8 oz. Honey
4 oz. Water

Baja Bowl 
12 oz. White Rice, steamed
3 fluid oz. Spicy Red Chile Salsa***
2 Tbsp. Roasted Corn Salsa***
1 tsp. Coarse Salt
8 oz. Black Beans, held hot***
2 oz. Pico de Gallo***
1 oz. Sour Cream
2 oz. Roasted Corn Salsa***
2 oz. Guacamole***
4 ea.  Lime, wedge
2 tsp. Salsa Fresca***
2 tsp. Cotija, crumbled
2 tsp. Cilantro, sliced 1/16"
1 oz. Tortilla Strips, crispy
 

Directions

Chili Rub Seasoning Preparation*: 
•    Place all ingredients into a mixing bowl, mixing to incorporate.

Chipotle Honey Glaze Preparation**: 
•    Place the Chipotle Pepper with Adobo Sauce, Honey and Water into a blender, blending until smooth.

Chicken Preparation:
•    Place the Chicken and Chili Rub Seasoning into a mixing bowl and mix evenly to incorporate. Let marinade for at least 1 hour.

Dish Preparation:

  1. Place the seasoned Chicken onto a heated grill (medium high) and cook (1 min.). Turn 45° to mark and cook until half done (1 min.). Flip and repeat the marking process.
  2. In the last minute of cooking, stir and drizzle the Chipotle Honey glaze over the chicken. Use the back of a spoon to spread evenly.
  3. Once chicken has reached an internal temperature of 165F, remove from grill. (The chicken should have dark brown grill marks, but not burned, and be evenly cooked.)
  4. Transfer the chicken to a cutting board.
  5. Place a non-stick saute pan set over medium-high heat. Add the Spicy Red Chile Salsa, Roasted Corn Salsa and Salt to the pan heating until slightly bubbly. Remove from the heat.
  6. Add the hot White Rice into the pan and toss to combine. The rice should be coated in red sauce.
  7. Mound the rice, as high as possible, into the center of two bowls.
  8. Divide remaining ingredients in half, mounding over the rice in the two bowls as follows
    1. Mound the Black Beans from 8:00 to 10:00.
    2. Mound the Pico de Gallo from 10:00 to 12:00.
    3. Mound the Sour Cream from 12:00 to 1:00.
    4. Mound the Roasted Corn Salsa from 1:00 to 2:00.
    5. Mound the Guacamole from 2:00 to 4:00.
  9. Slice each Chicken Breast into five pieces. Beginning at the base of the bowls, arrange the chicken in the center of the rice from 4:00 to 8:00
  10. Squeeze a Lime Wedge over the chicken
  11. Drizzle the Salsa Fresca over the chicken.
  12. Sprinkle the Cotija Cheese and Cilantro over the chicken and beans.
  13. Mound the Tortilla Strips in the center of the bowl
  14. Place the remaining lime wedge between the chicken and guacamole at 4:00.

 

Makes 2 Bowls

***Quality recipes can be found online 

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