Chicken Cantina Bowl
Get ready to savor the bold flavors of a restaurant-inspired Chicken Cantina Bowl, a hearty, colorful dish that’s perfect for lunch or dinner. This recipe combines juicy, lime-marinated grilled chicken, fragrant cilantro-infused rice, and an array of vibrant toppings like black beans, sweet corn, pico de gallo, and creamy avocado slices—all crowned with shredded cheddar cheese and a dollop of tangy sour cream. With its blend of classic Mexican-inspired ingredients, this customizable bowl is both satisfying and nutrient-packed, making it ideal for busy weeknights or meal prep. Bursting with layers of flavor and textures, the Chicken Cantina Bowl is a family-friendly favorite that’s easy to make and even easier to love!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup rice
- 2 cups chicken broth
- 0.25 cup cilantro
- 1 can black beans
- 1 cup corn kernels
- 1 cup pico de gallo
- 1 cup shredded cheddar cheese
- 1 medium avocado
- 0.5 cup sour cream
Instructions
In a medium bowl, combine 1 pound of chicken breast with 2 tablespoons of olive oil, 1 tablespoon of lime juice, 1 teaspoon each of chili powder and garlic powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well and let marinate for at least 15 minutes.
While the chicken is marinating, rinse 1 cup of rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed rice and 0.5 teaspoons of salt, cover, and reduce the heat to low. Cook for about 15 to 20 minutes, or until the rice is tender and the broth is absorbed.
Once the rice is cooked, stir in 0.25 cup of chopped cilantro. Set aside and keep warm.
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes on each side, or until fully cooked and juices run clear. Remove from the heat and let rest for 5 minutes before slicing into strips.
Drain and rinse 1 can of black beans. Heat the beans in a small saucepan over medium heat for 5 minutes or until warm. Optionally, season with a pinch of salt and pepper.
To assemble the Cantina Bowls, divide the cilantro rice evenly between four serving bowls.
Top each portion with sliced grilled chicken, a spoonful of warm black beans, 1 cup total of corn kernels, and 1 cup total of pico de gallo.
Sprinkle 1 cup of shredded cheddar cheese over the bowls, about 0.25 cups per bowl.
Slice 1 medium avocado and divide the slices among the four bowls.
Finish with a dollop of sour cream on each bowl, about 2 tablespoons per serving.
Serve immediately and enjoy your homemade Chicken Cantina Bowls!
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 6.6 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 335 mg | 26% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
