Baja Chicken

BAJA CHICKEN

Author: Susanne at dishwithme.com

**Some links on dishwithme.com are affiliate links. I may receive a commission, at no extra cost to you, if you click on a link and make a purchase from a partner company. I will NEVER recommend anything that I don’t personally use or love.**

Baja Chicken
Baja Chicken

How many ways can we use Baja Chicken…let me count the ways…

Tacos, Baja Chicken Burritos, wraps, topping a salad, as a main course served with refried beans and my Authentic Tasting Mexican Rice, Cilantro Lime Rice, quesadillas, taquitos, soup…okay, okay, I’ll stop, but you get what I am saying, right? This recipe is very, very versatile and if you double the recipe, you could cook once and have a variety of dinner options, or even lunch, at your fingertips for a busy work week.

This is a perfect quick and satisfying key ingredient of a variety of meals any day of the week. This is the star ingredient in my Baja Chicken Burrito (recipe coming Friday the 7th).

HELPFUL HINTS FOR BAJA CHICKEN

The chicken in this dish could easily be traded out for shrimp. YUM! Just be sure to adjust your cooking time. Shrimp cooks really, really quickly, like two to three minutes. As soon as it turns pink, viola, it’s done! If you cook shrimp too long, it will be rubbery…yuck. Nobody wants that.

When cutting the chicken into bite sized pieces, try to cut them relatively similar in size to help ensure even cooking.

When “smashing” the avocado, just add a pinch of salt & pepper and a tiny squirt of lime juice and give it a rough mash with a fork. Easy Peasy.

The Baja dressing can be made ahead of time, or even a day or two before, whatever works for your schedule. I make mine in this salad dressing shaker (paid link).

This recipe calls for pickled onions and I have told you guys about some wonderfully delicious pickled onions that I buy pre-made at Costco. Well, guess what? They haven’t had them the last several times I have been to Costco, as with some of my other favorite things from there. Boo. BOO! So I came up with a recipe that is, also, quite delicious. Also, very quick and easy. Seriously, guys, I use these onions all the time. They’re tasty on sandwiches, wraps, burritos, tacos, salads, or just to eat.

Baja Chicken

BAJA CHICKEN

This Baja Chicken recipe is seasoned perfectly to be super versatile for a variety of dishes, or enjoyed on its own.
5 from 12 votes
Print Pin Rate
Course: Chicken, Main Course, Miscellaneous
Keyword: Baja Chicken
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Author: Susanne

Ingredients

  • 1 pound Chicken breasts cut into bite sized pieces, can also replace with shrimp-simply adjust the cooking time
  • 1 small lime juice
  • 1/2 teaspoon Julio's seasoning
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon ground coriander
  • 1/2 teaspoon Kosher salt
  • 20 grinds freshly ground black pepper
  • 2 Tablespoons EVOO

Instructions

  • Dice chicken breasts into even bite sized pieces sprinkle with lime juice and toss to coat all the pieces. Set aside
  • Combine all of the seasonings and then sprinkle it on the chicken breasts, rubbing it in so all pieces are seasoned.
  • Heat EVOO in a large pan over medium-high heat. Add chicken pieces and cook until done, about 5 to 10 minutes. Do not overcrowd the pan…cook in two batches, if necessary.
  • Ta-da! You have the makings of so many meal choices.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.