Soy-Free Taco Bell Inspired Cantina Bowl

Indulge in a vibrant and flavorful Tex-Mex experience with this Soy-Free Taco Bell Inspired Cantina Bowl! This wholesome recipe combines juicy, spice-rubbed grilled chicken, zesty homemade pico de gallo, creamy avocado, and a bed of fluffy rice cooked in soy-free chicken broth, making it perfect for those avoiding soy. Layered with black beans, crisp lettuce, sour cream, and melty cheddar cheese, this hearty bowl checks all the boxes for a satisfying, restaurant-style meal you can make at home. Ready in just under an hour, it's a quick and nutritious take on your favorite cantina classic, capturing all the bold flavors without any unnecessary additives. Perfect for weeknight dinners or meal prepping, this Tex-Mex delight is gluten-free, soy-free, and packed with fresh ingredients sure to leave you craving more!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup White rice
• 2 cups Chicken broth (soy-free)
• 1 large Roma tomato
• 0.5 medium Red onion
• 0.25 cup Cilantro
• 1 whole Lime
• 1 medium Avocado
• 1 cup Black beans (canned, drained and rinsed)
• 2 cups Lettuce
• 0.5 cup Sour cream
• 0.5 cup Shredded cheddar cheese

Directions

Step 1

Preheat a stovetop grill pan or regular skillet over medium-high heat.

Step 2

In a small bowl, mix olive oil, cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.

Step 3

Rub the spice mixture onto both sides of the chicken breasts, ensuring even coating.

Step 4

Cook the chicken breasts on the grill pan or skillet for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Set aside to rest before slicing thinly.

Step 5

In a medium saucepan, combine the white rice and soy-free chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the rice is tender.

Step 6

Dice the Roma tomato and red onion finely. Chop the cilantro and mix it with the tomato and onion. Squeeze in the juice of half a lime and season with a pinch of salt to make a fresh pico de gallo.

Step 7

Slice the avocado and squeeze the remaining lime juice over the slices to prevent browning.

Step 8

Warm the black beans in a small saucepan over low heat or in the microwave for 1-2 minutes.

Step 9

Assemble the bowls by starting with a base of shredded lettuce and cooked rice. Layer sliced chicken, black beans, pico de gallo, avocado slices, sour cream, and shredded cheddar cheese on top.

Step 10

Serve immediately and enjoy a flavorful, soy-free Tex-Mex-inspired meal!

Nutrition Facts

Serving size	(1833.2g)

Amount per serving	% Daily Value*
Calories	1866.1

Total Fat 103.4g	0%
Saturated Fat 37.4g	0%
Polyunsaturated Fat 6.7g
Cholesterol 324.4mg	0%
Sodium 5874.5mg	0%
Total Carbohydrate 137.0g	0%
Dietary Fiber 33.2g	0%
Total Sugars 17.7g
Protein 113.9g	0%

Vitamin D 0IU	0%
Calcium 838.8mg	0%
Iron 10.9mg	0%
Potassium 2852.9mg	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: 48.1%

Protein: 23.6%

Carbs: 28.3%