Taco Bell Inspired Cantina Bowl

Transform your weeknight dinner routine with this vibrant Taco Bell Inspired Cantina Bowl, a healthier and flavor-packed twist on a fast-food favorite. Featuring tender, spice-rubbed grilled chicken atop zesty cilantro-lime rice, this recipe is loaded with wholesome ingredients like black beans, roasted corn, pico de gallo, and creamy guacamole. Drizzled with avocado ranch dressing, each bowl is a perfect blend of smoky, tangy, and refreshing flavors. Quick to prepare in just 45 minutes and customizable for any palate, this Cantina Bowl is a feast for both your eyes and taste buds—ideal for meal prepping or serving as a crowd-pleasing dinner. Create your own restaurant-quality experience at home with this easy, crave-worthy recipe!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Once the rice is cooked, fluff with a fork and mix in lime juice and chopped cilantro. Set aside and keep warm.

Step 4

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.

Step 5

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.

Step 6

Prepare the guacamole by mashing the ripe avocado in a bowl and seasoning with a pinch of salt and a splash of lime juice.

Step 7

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.

Step 8

Drizzle avocado ranch dressing over the top of each bowl and serve immediately.

Nutrition Facts

Serving size	(2187.8g)

Amount per serving	% Daily Value*
Calories	2661.2

Total Fat 119.5g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 7.2g
Cholesterol 315.5mg	0%
Sodium 7364.1mg	0%
Total Carbohydrate 234.2g	0%
Dietary Fiber 70.5g	0%
Total Sugars 20.4g
Protein 172.0g	0%

Vitamin D 17.4IU	0%
Calcium 451.7mg	0%
Iron 23.1mg	0%
Potassium 5356.5mg	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: 39.8%

Protein: 25.5%

Carbs: 34.7%