Taco Bell Inspired Cantina Bowl
Get ready to bring the vibrant, Tex-Mex flavors of Taco Bell to your table with this crave-worthy Taco Bell Inspired Cantina Bowl! This recipe combines juicy, spice-rubbed grilled chicken, zesty cilantro-lime rice, and hearty black beans for a satisfying base, while fresh pico de gallo, roasted corn, creamy guacamole, and a tangy avocado ranch drizzle add layers of irresistible flavor and texture. Perfect for busy weeknights, this wholesome, customizable bowl comes together in just 45 minutes and is packed with nutrient-rich ingredients like ripe avocado and fresh cilantro. Whether you’re craving a restaurant-style experience or looking for a healthy meal prep option, this Cantina Bowl is a delicious way to elevate your taco night!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 cup White rice
- 2 cups Chicken broth
- 2 tablespoons Fresh lime juice
- 0.5 cup, chopped Fresh cilantro
- 1 can (15 oz) Canned black beans
- 1 cup Pico de gallo
- 1 large, ripe Avocado
- 1 cup Roasted corn
- 0.5 cup Avocado ranch dressing
Instructions
Begin by marinating the chicken. In a bowl, mix together olive oil, salt, black pepper, chili powder, cumin, and garlic powder. Coat the chicken breasts with this seasoning mixture and let them marinate for at least 15 minutes.
While the chicken is marinating, start preparing the cilantro-lime rice. In a medium saucepan, bring chicken broth to a boil. Stir in the rice, cover, reduce heat to low, and simmer for about 18-20 minutes until rice is tender and liquid is absorbed.
Once the rice is cooked, fluff with a fork and mix in lime juice and chopped cilantro. Set aside and keep warm.
For the black beans, drain and rinse the canned beans. Add them to a small saucepan over medium heat and cook, stirring occasionally, until heated through. Season with a pinch of salt if desired.
Heat a grill pan or skillet over medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
Prepare the guacamole by mashing the ripe avocado in a bowl and seasoning with a pinch of salt and a splash of lime juice.
To assemble the bowls, divide the cilantro-lime rice evenly among four serving bowls. Top each bowl with slices of grilled chicken, a serving of black beans, a scoop of pico de gallo, a dollop of guacamole, and roasted corn.
Drizzle avocado ranch dressing over the top of each bowl and serve immediately.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 5.7 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1357 mg | 29% | |
*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.
