Low Sodium Chicken Cantina Bowl

Transform your weeknight dinner routine with this flavorful and healthy Low Sodium Chicken Cantina Bowl! Packed with vibrant, nutrient-rich ingredients, this bowl features tender, cumin-spiced grilled chicken served atop a bed of fluffy brown rice. Fresh veggies like sautéed red bell peppers, juicy cherry tomatoes, creamy avocado, and hearty black beans add layers of texture and taste to each bite. Lightly seasoned to keep sodium levels low, this colorful bowl is elevated with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Perfect for meal prep or a guilt-free dinner, this wholesome dish is as easy to make as it is satisfying. Enjoy bold Tex-Mex flavors without the salt!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve each bowl with a lime wedge on the side for additional zest. Enjoy your low sodium chicken cantina bowl!

Nutrition Facts

Serving size	(2197.6g)

Amount per serving	% Daily Value*
Calories	1923.0

Total Fat 70.4g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 355.5mg	0%
Total Carbohydrate 182.4g	0%
Dietary Fiber 50.2g	0%
Total Sugars 23.1g
Protein 151.7g	0%

Vitamin D 3.5IU	0%
Calcium 362.4mg	0%
Iron 17.4mg	0%
Potassium 4045.5mg	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: 32.2%

Protein: 30.8%

Carbs: 37.0%