In a medium pot, combine 1 cup of brown rice and 1/2 cup of quinoa with 4 cups of water. Bring to a rolling boil over medium-high heat, then reduce the heat to low and cover. Let it simmer for about 40 minutes, or until the grains are tender and the water is absorbed.

While the grains are cooking, season 2 chicken breasts with salt and pepper. Heat a grill pan or skillet over medium heat and add a drizzle of olive oil. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and slice the chicken into strips.

In a large serving bowl, start layering your Baja Bowl with the cooked grains as the base. Add the sliced grilled chicken on top, followed by 1 cup of corn kernels and a handful of halved grape tomatoes.

Spoon a dollop of Greek yogurt over the ingredients, and drizzle salsa verde over the top to add a refreshing zest.

Sprinkle fresh cilantro over the completed Baja Bowl for flavor and visual appeal. Enjoy your colorful, nutritious blend!

If you have leftovers, store the components in airtight containers in the fridge for up to 4 days.