I’ll admit it—I was hooked on this bowl the very first time I tried it at Panera. There’s something so satisfying about a mix of warm grains, juicy marinated chicken, fresh avocado, and that salty kick from feta. But the best part? You can easily make this at home without standing in a long lunch line. I often whip it up for a quick weeknight dinner or prep a couple of bowls ahead for busy workdays.
Why You’ll Love This Grain Bowl
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You control the flavors – I love that I can adjust the marinade, toss in extra avocado, or even sneak in more veggies based on what’s in my fridge.
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It feels wholesome but not boring – The brown rice and quinoa make it hearty, while the salsa verde and feta keep things exciting.
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It’s a meal prep lifesaver – I often cook a double batch of chicken on Sunday, so I can throw this together in minutes during the week.
I remember making this bowl after a long grocery trip—my husband thought I had picked it up from a restaurant. That’s how good it tastes when it comes together just right.
Are Panera Grain Bowls Worth It?
When Panera first released their Baja and Mediterranean bowls back in 2019, I practically ran to try both. Honestly, they’re solid options if you’re out and want something filling without feeling heavy. The Mediterranean one has hummus and arugula, which I like for variety, but the Baja has that salsa verde kick I crave. That said, making it at home is cheaper, fresher, and lets me pile on extra toppings without the upcharge.
Ingredients You’ll Need
Here’s my go-to list when I make this bowl at home:
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Chicken breasts – Marinated overnight for max flavor. Sometimes I swap for thighs if I want it extra juicy.
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Mojo criollo marinade – Citrus, garlic, and spices. I keep a bottle on hand because it works for tacos and even grilled veggies. A homemade cilantro-lime marinade works too.
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Brown rice & quinoa – I’ll be honest: I usually use the microwavable pouches when I’m short on time. They’re a lifesaver.
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Grape tomatoes – Their sweetness balances the salty feta.
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Black bean & corn salsa – I sometimes just mix canned black beans, corn, lime, and cilantro instead of store-bought.
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Salsa verde – I always have a jar in the fridge. If not, I’ll swap in guacamole salsa for creaminess.
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Pickled red onions – If I don’t have a jar ready, I quick-pickle onions in vinegar and sugar while the chicken cooks.
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Feta cheese – Tangy and salty, though goat cheese makes a nice swap.
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Greek yogurt – Thick and creamy, but sour cream works in a pinch.
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Avocado – Ripe ones make the bowl feel indulgent without being heavy.
How I Put It Together
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Marinate the chicken overnight in mojo criollo or a citrus-garlic mix.
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Cook the chicken – I love the air fryer for this (350°F for about 12 minutes). Cooking just under temperature, then resting, keeps it juicy.
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Heat the grains – Microwave brown rice and quinoa pouches make this step effortless.
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Prep the veggies – Slice grape tomatoes, dice avocado, and get your salsa ready.
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Assemble the bowl – Start with grains, then layer on chicken, tomatoes, salsa, avocado, and yogurt.
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Top it off with feta, pickled onions, and a drizzle of salsa verde.
It’s as easy as building a salad—just with more warmth and comfort.
Fun Variations
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Mediterranean Twist – Swap salsa for hummus and avocado for cucumbers and olives.
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Taco Bowl – Use taco meat instead of chicken, and top with shredded cheddar or jack cheese.
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Low-Carb Salad Style – Skip the rice and quinoa, and serve everything over crisp greens.
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Asian-Inspired – Teriyaki chicken, steamed broccoli, and sesame seeds instead of salsa verde.
I once made a “leftovers” version with grilled corn, roasted sweet potatoes, and ranch drizzle—wasn’t authentic, but it was delicious.
Tips From My Kitchen
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Marinate in the morning if you forget to do it overnight. Even a few hours makes a big difference.
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Batch cook chicken for the week and freeze portions—you’ll thank yourself later.
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Use glass meal prep containers if making ahead. The avocado and yogurt are best added fresh, but everything else holds up well for 3–4 days.
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Don’t skip the feta—that salty bite really ties the whole bowl together.
Storage & Make Ahead
I often prep two or three bowls at once. Store the grains, chicken, and salsa in containers, then add avocado, yogurt, and feta just before eating. It keeps everything fresh instead of soggy. If I’m packing lunch for work, I’ll toss a whole avocado in my bag and slice it on the spot.
Frequently Asked Questions
Can I use rotisserie chicken instead?
Yes, absolutely. Just toss it in the marinade for 20 minutes to pick up flavor before reheating.
What if I don’t like quinoa?
You can stick with just rice, or even use farro or couscous for a different texture.
Is there a vegetarian version?
Yes—grilled tofu or even roasted chickpeas make a great protein swap.
Panera Baja Warm Grain Bowl
A little foodie note: This wholesome and colorful grain bowl is inspired by the Panera favorite. It’s loaded with juicy marinated chicken, hearty grains, creamy avocado, tangy pickled onions, and a sprinkle of feta. Perfect for a quick dinner or meal prep, it’s fresh, filling, and totally customizable.
Ingredients
- 2 chicken breasts
- 1–2 cups citrus-garlic marinade (such as mojo criollo)
- 2 cups cooked brown rice and quinoa blend
- 10 grape tomatoes, halved
- 1 avocado, diced
- ⅓ cup black bean and corn salsa
- ¼ cup salsa verde
- ¼ cup pickled red onions
- ⅓ cup crumbled feta cheese
- ½ cup plain Greek yogurt (fat-free or regular)
Instructions
- Place the chicken breasts in a bowl or resealable bag with the citrus-garlic marinade. Refrigerate overnight to let the flavors soak in.
- When ready to cook, air fry the chicken at 350°F for 10–15 minutes, until the internal temperature reaches about 155°F. Remove from the fryer and let it rest—the chicken will continue cooking as it rests, ensuring juicy results.
- While the chicken rests, heat the brown rice and quinoa blend according to package directions. Divide the grains evenly between two bowls.
- Prepare the toppings: slice the grape tomatoes and dice the avocado.
- Arrange the tomatoes, avocado, salsa, and pickled red onions over the grains. Slice the chicken and place it neatly on top.
- Finish each bowl with a dollop of Greek yogurt, a spoonful of salsa verde, and a generous sprinkle of feta.
- Serve right away for a warm, hearty meal, or portion into containers for a make-ahead lunch.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 2301Total Fat 56gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 40gCholesterol 127mgSodium 3267mgCarbohydrates 364gFiber 32gSugar 25gProtein 114g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This grain bowl is one of those recipes I never get tired of making. It’s colorful, balanced, and easy to adjust depending on my mood or what’s in my fridge. Plus, it’s one of those meals that feels restaurant-worthy but doesn’t require a lot of effort. The kind of dish that makes you feel good while eating it—and even better knowing you made it yourself at home.
Try other Quinoa recipes:
