Low Fat Taco Bell Inspired Cantina Bowl
Satisfy your craving for Taco Bell with a nutritious twist by recreating this delicious Low Fat Taco Bell Inspired Cantina Bowl at home. Packed with wholesome ingredients like tender brown rice, lean seasoned chicken breast, and vibrant toppings such as black beans, diced tomatoes, romaine lettuce, and fresh cilantro, this recipe delivers irresistible flavor without the guilt. A tangy lime yogurt dressing adds a creamy finish, while optional avocado slices and shredded cheese elevate every bite. Ready in just 40 minutes, this healthier take on a fast-food favorite is perfect for a quick lunch or a satisfying dinner. Loaded with protein and full of Tex-Mex flair, this Cantina Bowl is proof that nutritious meals can be indulgent too!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Low sodium vegetable broth
- 6 ounces Skinless chicken breast (or shredded cooked chicken breast)
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 cup Low-fat black beans (canned, rinsed and drained)
- 1 cup Diced tomatoes
- 1 cup Shredded romaine lettuce
- 2 tablespoons Fresh cilantro leaves, chopped
- 2 tablespoons Low-fat plain Greek yogurt
- 1 small Avocado (optional, sliced thinly)
- 1 tablespoon Lime juice, freshly squeezed
- 2 tablespoons Low-fat shredded cheese (optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the brown rice under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and liquids are absorbed. Fluff with a fork and set aside.
Season the chicken breast with paprika, ground cumin, garlic powder, salt, and black pepper. Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and shred or dice into bite-sized pieces.
In a small bowl, mix the low-fat Greek yogurt and lime juice to create a tangy, creamy dressing. Set aside.
To assemble the bowls, start with a base of the cooked brown rice. Add a portion of the shredded chicken and then layer with black beans, diced tomatoes, shredded lettuce, and optional avocado slices.
Drizzle the prepared lime yogurt dressing over the top and sprinkle with chopped cilantro.
Finish with a small amount of low-fat shredded cheese if desired. Serve immediately and enjoy your low-fat Cantina Bowl!
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 13.1 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 438 mg | 34% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2969 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.
