• In a small pot or saucepan, combine the brown rice and 2 ¼ cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes. After 25 minutes, add quinoa, stir to combine with the brown rice, cover, and continue to cook on low-medium heat for 15 minutes or until cooked and can be fluffed with a fork. Keep the lid on, remove from heat and allow it to sit for 5-10 minutes.
• In a blender or food processor, combine the cilantro, olive oil, lime juice, honey, garlic, salt, pepper, and red pepper flakes. Blend until combined and smooth (some pieces of cilantro may remain).
• Drizzle rice with 2 tablespoons of the cilantro lime dressing and toss.
• While the rice and quinoa are cooking, pound the chicken breasts until they are even thickness. Brush with some olive oil and season with salt and pepper. Heat your grill to between 425 and 450°F for chicken breasts. Grill chicken breasts for about 5-6 minutes on each side or until the internal temperature reaches 165 degrees F. The cooking time will depend on the size and thickness of the chicken that you’re cooking.

To assemble bowls:

• Divide the seasoned brown rice and quinoa mixture between 4 bowls. Top each bowl with sliced chicken, black beans, corn, avocado, tomatoes, and feta. Drizzle each bowl evenly with the remaining dressing. Top with some salsa verde, and a dollop of yogurt. Garnish with additional cilantro and pickled onion if desired. Baja bowls are best when enjoyed immediately after assembly.