Dairy-Free Chicken Cantina Bowl

Bright, flavorful, and satisfyingly wholesome, this Dairy-Free Chicken Cantina Bowl is the perfect answer to a quick, healthy dinner packed with Tex-Mex flair! Tender marinated chicken breast, infused with lime, chili powder, and cumin, is seared to perfection and paired with fluffy brown rice, hearty black beans, sweet corn, and juicy tomatoes for a balanced, nutrient-rich base. Creamy avocado and a sprinkle of fresh cilantro add a refreshing touch, while a squeeze of lime elevates every bite with zesty brilliance. This dairy-free recipe is quick and easy, requiring just 20 minutes of prep and 30 minutes of cooking time, making it ideal for weeknights. Each bowl is completely customizable and perfect for meal prep or a family-friendly feast! Whether you're seeking gluten-free options, clean eating ideas, or bold, vibrant flavors, this chicken cantina bowl checks all the boxes.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Drain and rinse the black beans. Warm them in a small saucepan over medium heat until heated through. Set aside.

Step 6

To assemble the bowls, evenly divide the cooked rice into four bowls. Top with black beans, corn kernels, diced tomatoes, and sliced chicken.

Step 7

Halve the avocado, remove the pit, and slice or dice the flesh. Add avocado to each bowl.

Step 8

Chop the cilantro and sprinkle it over each bowl for added freshness and flavor.

Step 9

Serve each bowl with lime wedges on the side for an extra burst of citrus.

Nutrition Facts

Serving size	(2308.2g)

Amount per serving	% Daily Value*
Calories	2101.7

Total Fat 88.9g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 9.0g
Cholesterol 390.1mg	0%
Sodium 5549.9mg	0%
Total Carbohydrate 178.6g	0%
Dietary Fiber 48.6g	0%
Total Sugars 23.9g
Protein 167.3g	0%

Vitamin D 0IU	0%
Calcium 470.1mg	0%
Iron 14.8mg	0%
Potassium 3266.2mg	0%

*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.

Source of Calories

Fat: 36.6%

Protein: 30.6%

Carbs: 32.7%