Low Sodium Chicken Cantina Bowl
Savor a burst of vibrant, Southwest-inspired flavors in this Low Sodium Chicken Cantina Bowl, a wholesome one-bowl meal that’s packed with nutrient-dense ingredients. Tender, marinated grilled chicken is seasoned with aromatic spices like cumin, garlic powder, and paprika, then paired with wholesome brown rice, crunchy red bell peppers, sweet corn, and creamy avocado slices. This low sodium dish gets an extra kick from fresh lime juice and a sprinkle of cilantro, offering a flavorful yet heart-healthy alternative to traditional cantina bowls. Perfect for meal prepping or a quick weeknight dinner, this recipe is easy to make and serves up bold flavors with minimal salt. Serve with lime wedges for a zesty finishing touch!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1 cup brown rice
- 2 cups water
- 1 can unsalted black beans
- 1 medium red bell pepper, diced
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 0.25 cup cilantro, chopped
- 1 medium avocado, sliced
- 4 pieces lime wedges
Instructions
Begin by marinating the chicken. In a small bowl, mix together olive oil, ground cumin, garlic powder, paprika, black pepper, and fresh lime juice. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes.
While the chicken is marinating, start cooking the brown rice. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice, reduce the heat to low, cover, and simmer for about 25-30 minutes until the rice is tender and the water is absorbed.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes on each side, or until the internal temperature reaches 165°F (73.8°C). Remove from heat and let rest for 5 minutes before slicing into strips.
Heat a non-stick skillet over medium heat. Add the diced red bell pepper and corn, cooking for about 3-4 minutes until they are slightly tender. Drain and rinse the black beans, then add them to the skillet to warm through.
Assemble the bowls by dividing the cooked brown rice into four bowls. Top with slices of grilled chicken, a spoonful of the bell pepper mixture, halved cherry tomatoes, a few slices of avocado, and a sprinkle of chopped cilantro.
Serve each bowl with a lime wedge on the side for additional zest. Enjoy your low sodium chicken cantina bowl!
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 23.1 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4046 mg | 86% | |
*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.
