Gluten-Free Taco Bell Inspired Cantina Bowl
Experience the bold flavors of a classic fast-food favorite with this homemade Gluten-Free Taco Bell Inspired Cantina Bowl! Packed with seasoned grilled chicken, fluffy gluten-free white rice, tender black beans, and fresh, vibrant toppings such as crisp lettuce, zesty pico de gallo, and creamy avocado dressing, this dish delivers all the comfort and flair of the original without compromising dietary needs. Ready in just 35 minutes, it's the ultimate meal for busy weeknights or casual entertaining. Customize it with optional gluten-free shredded cheddar or sour cream for the perfect finishing touch. Serve it fresh and savor a healthier, gluten-free twist on a beloved classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked white rice (use gluten-free rice)
- 1 cup Black beans (cooked and rinsed)
- 2 cups Chopped lettuce
- 1 cup Pico de gallo
- 0.5 cup Shredded cheddar cheese (optional, ensure gluten-free)
- 0.5 cup Sour cream
- 1 piece Avocado
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro
- 0.25 teaspoon Salt (for avocado dressing)
Instructions
Start by preparing the chicken. In a small bowl, mix chili powder, cumin, garlic powder, paprika, salt, and black pepper.
Rub the spice blend onto both sides of the chicken breasts.
Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from skillet, let rest for 5 minutes, and then slice into thin strips.
Prepare the avocado dressing by mashing the avocado in a small bowl. Stir in lime juice, chopped cilantro, and salt until smooth and creamy.
Assemble the bowls by starting with a base of cooked rice. Add black beans, chopped lettuce, pico de gallo, and shredded cheddar cheese (optional) around the bowl.
Place the sliced chicken on top and drizzle with avocado dressing and a dollop of sour cream.
Serve immediately and enjoy your gluten-free Cantina Bowl!
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 16.4 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 792 mg | 61% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2938 mg | 63% | |
*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.
