Baja Bowls

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• 2 pounds boneless, skinless chicken breast
  Ingredient note

  Source: 2 pounds boneless, skinless chicken breast
• 2 tablespoons lime juice (juice of about 2 limes)
  Ingredient note

  Source: 2 tablespoons lime juice (juice of about 2 limes)
• ¼ cup orange juice (juice of about 1 orange)
  Ingredient note

  Source: ¼ cup orange juice (juice of about 1 orange)
• 2 each jalapeños (sliced)
  Ingredient note

  Source: 2 jalapeños (sliced)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 2 teaspoons oregano
  Ingredient note

  Source: 2 teaspoons oregano
• 2 teaspoons cumin
  Ingredient note

  Source: 2 teaspoons cumin
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• ½ teaspoon pepper
  Ingredient note

  Source: ½ teaspoon pepper
• 3 tablespoons cooking oil (divided)
  Ingredient note

  Source: 3 tablespoons cooking oil (divided)
• ½ cup greek yogurt
  Ingredient note

  Source: ½ cup greek yogurt
• ½ cup salsa verde
  Ingredient note

  Source: ½ cup salsa verde
• ½ cup cilantro (about ½ bunch)
  Ingredient note

  Source: ½ cup cilantro (about ½ bunch)
• 1 tablespoon fresh lime juice (juice of about 1 lime)
  Ingredient note

  Source: 1 tablespoon fresh lime juice (juice of about 1 lime)
• 1 clove garlic
  Ingredient note

  Source: 1 clove garlic
• 4 cups cilantro lime rice (prepared)
  Ingredient note

  Source: 4 cups cilantro lime rice (prepared)
• 1 cup black bean and corn salsa (prepared)
  Ingredient note

  Source: 1 cup black bean and corn salsa (prepared)
• 1 cup grape tomatoes (halved)
  Ingredient note

  Source: 1 cup grape tomatoes (halved)
• 1 each avocado (sliced)
  Ingredient note

  Source: 1 avocado (sliced)
• ¼ cup feta cheese
  Ingredient note

  Source: ¼ cup feta cheese

1. Preheat the oven to 350˚F.
2. Place the chicken breast in a zip top bag, or covered container. Add the lime juice, orange juice, jalapeno slices, garlic, oregano, cumin, salt, pepper, and half of the cooking oil.
3. Mix well until the chicken is evenly coated in the marinade. Let marinate in the refrigerator for at least 20 minutes, or up to 3 hours.
4. Heat the remaining oil in a large oven-safe skillet over medium high heat. Once hot, add the chicken breast to the skillet and let sit on the first side 2-3 minutes without moving to sear. Once a nice golden brown sear has formed, flip the chicken and cook an additional 2-3 minutes.
5. Transfer the skillet to the oven and cook for an additional 10-15 minutes or until chicken reaches 165˚F internal temperature. Note: if you don't have an oven-proof skillet, you can transfer the chicken to a baking sheet or casserole dish, but it may take a couple of extra minutes to cook.
6. Let sit 5 minutes, then slice.
7. Place all sauce ingredients in a blender or food processor and blend until smooth.
8. Place one cup of rice in the base of each bowl, and set the sliced Baja chicken on top of the rice.
9. Layer on the black bean and corn salsa, tomatoes, and avocado.
10. Drizzle the creamy cilantro sauce over the top of the bowl. Sprinkle feta and serve.