Dairy-Free Chicken Cantina Bowl
Elevate your weeknight dinner game with this vibrant and nutrient-packed Dairy-Free Chicken Cantina Bowl! Bursting with bold Tex-Mex flavors, this wholesome recipe combines juicy, spiced chicken breast, hearty brown rice, and a colorful medley of black beans, sweet corn, and diced tomatoes. Topped with creamy avocado and a sprinkle of fresh cilantro, each bite is a perfect balance of zest and satisfaction. With no dairy in sight, this bowl is ideal for lactose-free eaters or anyone craving a lighter, wholesome alternative. Ready in under an hour, it’s a quick and healthy meal you can customize with lime wedges for added zing. Perfect for meal prepping, this chicken cantina bowl brings fresh, vibrant flavors to your table without compromising on simplicity or taste.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup brown rice
- 2 cups water
- 15 ounce can black beans
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 medium avocado
- 0.5 cup cilantro
- 1 whole lime
Instructions
Start by preparing the marinade for the chicken. In a small bowl, combine 2 tablespoons of olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Let the chicken marinate for at least 15 minutes.
While the chicken is marinating, rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water to a boil, then add the rice. Cover, reduce the heat to low, and simmer for about 20 minutes or until the rice is cooked and the water is absorbed.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Remove the chicken from the marinade and cook the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
Drain and rinse the black beans. Warm them in a small saucepan over medium heat until heated through. Set aside.
To assemble the bowls, evenly divide the cooked rice into four bowls. Top with black beans, corn kernels, diced tomatoes, and sliced chicken.
Halve the avocado, remove the pit, and slice or dice the flesh. Add avocado to each bowl.
Chop the cilantro and sprinkle it over each bowl for added freshness and flavor.
Serve each bowl with lime wedges on the side for an extra burst of citrus.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3731 mg | 162% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 23.6 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 459 mg | 35% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3348 mg | 71% | |
*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.
