Baja Chicken Bowl Inspired by Panera's Warm Grain Recipe
Panera Bread Baja Bowl Recipe Copycat with Chicken. March 4, 2024.
a white plate topped with salad covered in cheese and dressing on top
Bake for 20 to 30 minutes until chicken is cooked to a minimum temperature of 165 degrees Fahrenheit. Remove chicken from oven and slice. Assemble servings by placing ¼ cup of brown rice, 2 tablespoons of red quinoa, and ¼ cup of black bean and corn salsa in a large bowl.
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These copycat Panera Baja bowls with chicken are easy to make and packed full of protein and fiber. Enjoy them for dinner or make them as meal prep for healthy homemade lunches. Author: Stephanie Kay. Prep Time: 10 minutes. Cook Time: 40 minutes. Total Time: 50 minutes.
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Set aside. Heat cooked rice/quinoa mixture and divide evenly between two large plates. Divide the cooked chicken evenly on top of the rice/quinoa mixture. Add tomatoes, black bean & corn salsa and avocado to each bowl. Top with salsa verde. If desired, add Feta Cheese Crumbles and/or Greek Yogurt. Serve Immediately.
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How to Make a Copycat Panera Bread Baja Bowl. Make the whole grains. Cook/heat the whole grains according to package directions. Add whole grains to a bowl. Squeeze a lime wedge over grains and sprinkle with chopped cilantro. Stir to combine. Make the black bean and corn salsa. In a small bowl, combine black beans, corn, and chili lime.
Copycat Panera Baja Warm Grain Bowl Recipe Grain bowl recipe, Grain
The term "Baja" is synonymous with a laid-back, beachy lifestyle, and the Baja Bowl perfectly captures this vibe. Originating from the Baja California region of Mexico, this bowl is a culinary celebration of fresh ingredients, bold flavors, and a touch of zest that transports you to the sun-kissed shores. Panera's Take
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Let the chicken marinate in the refrigerator for at least 2 hours, or leave overnight. Preheat the oven to 350F. In a medium-sized mixing bowl, add in 15 oz of black beans and 15 oz of corn. Stir both ingredients well and set aside. Line a baking sheet with foil and add the marinated chicken breasts.
Copycat Panera Bread Baja Bowl Recipe
The Panera Baja Bowl is a celebration of the Southwest's culinary charm - a harmonious blend of flavors and textures that dance on your palate. From the spiciness of chipotle to the freshness of avocado, each ingredient plays a crucial role in creating this culinary masterpiece.
Copycat Panera Bread Baja Bowl Recipe
Step 3: Peel, rinse and halve the tomatillos. On a lined baking sheet, roast the tomatillos, poblano pepper, jalapenos, onion and unpeeled garlic cloves in a 400 degree oven for about 25-30 minutes. You want everything to become soft and develop some color. Place the peppers in a glass bowl and cover with plastic wrap.
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Instructions. Microwave your rice by following the package instructions. Split the rice between two bowls. Add chicken, corn, beans, and tomatoes to the bowl. Scoop a Greek yogurt dollop, drizzle with lime sauce, and top with fresh cilantro. Mix everything together and enjoy!
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If you're at Panera Bread, but you're in the mood for a sandwich, there are still plenty of great options. The Baja Bowl with chicken is packed with all kind.
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Step 1: Mix the dough. In the bowl of a stand mixer fitted with a dough hook, combine the yeast and water. Then, add the sugar, salt and 3 cups of flour. Beat on your mixer's first speed for 3 minutes, stirring in additional flour until a soft, sticky dough forms.
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A Panera Baja Grain Bowl with Chicken contains 22 Weight Watchers Freestyle Points, 23 WW SmartPoints and 20 WW PointsPlus. Menu for Panera Bread provided by Allmenus. Baja Grain Bowl with Chicken: A Mexican-inspired bowl with chicken atop rice & quinoa with 30g of protein from chicken and cheese.
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Assembling the Baja Bowl. Set out two bowls. To each bowl, add ½ cup brown rice and ½ cup quinoa. Toss to combine. Top each bowl with the black bean and corn salsa, avocado, grape tomatoes, feta cheese, and sliced chicken. Top with a dollop of sour cream and a drizzle of salsa verde. Garnish with cilantro and a squeeze of lime juice.
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cilantro lime vinaigrette. In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container. To assemble the bowls, divide the rice and.
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Add the onion, garlic, and spices and cook until onions have softened slightly. Add the milk and bread crumbs and continue to simmer over low heat for 2 hours. Be sure to stir occasionally until the milk mostly evaporates and the mixture starts to thicken. Remove from the heat and taste. Adjust seasoning as desired.
