Chicken Cantina Bowl

Dive into a vibrant burst of flavors with this irresistible Chicken Cantina Bowl! Perfectly seasoned grilled chicken marries zesty cilantro-lime rice to create a hearty base layered with savory black beans, sweet corn, and fresh pico de gallo. Topped with creamy avocado slices, melty shredded cheddar cheese, and a dollop of tangy sour cream, this bowl is a fiesta of textures and colors. Quick and easy to prepare in under an hour, it’s an ideal dinner for busy weeknights or meal prep. Packed with wholesome ingredients, this customizable dish brings the bold taste of a Mexican cantina right to your kitchen!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1 cup rice
• 2 cups chicken broth
• 0.25 cup cilantro
• 1 can black beans
• 1 cup corn kernels
• 1 cup pico de gallo
• 1 cup shredded cheddar cheese
• 1 medium avocado
• 0.5 cup sour cream

Directions

Step 1

In a medium bowl, combine 1 pound of chicken breast with 2 tablespoons of olive oil, 1 tablespoon of lime juice, 1 teaspoon each of chili powder and garlic powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well and let marinate for at least 15 minutes.

Step 2

While the chicken is marinating, rinse 1 cup of rice under cold water until the water runs clear.

Step 3

In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed rice and 0.5 teaspoons of salt, cover, and reduce the heat to low. Cook for about 15 to 20 minutes, or until the rice is tender and the broth is absorbed.

Step 4

Once the rice is cooked, stir in 0.25 cup of chopped cilantro. Set aside and keep warm.

Step 5

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes on each side, or until fully cooked and juices run clear. Remove from the heat and let rest for 5 minutes before slicing into strips.

Step 6

Drain and rinse 1 can of black beans. Heat the beans in a small saucepan over medium heat for 5 minutes or until warm. Optionally, season with a pinch of salt and pepper.

Step 7

To assemble the Cantina Bowls, divide the cilantro rice evenly between four serving bowls.

Step 8

Top each portion with sliced grilled chicken, a spoonful of warm black beans, 1 cup total of corn kernels, and 1 cup total of pico de gallo.

Step 9

Sprinkle 1 cup of shredded cheddar cheese over the bowls, about 0.25 cups per bowl.

Step 10

Slice 1 medium avocado and divide the slices among the four bowls.

Step 11

Finish with a dollop of sour cream on each bowl, about 2 tablespoons per serving.

Step 12

Serve immediately and enjoy your homemade Chicken Cantina Bowls!

Nutrition Facts

Serving size	2353.8 grams (2353.8g)

Amount per serving	% Daily Value*
Calories	2610

Total Fat 131.70g	169%
Saturated Fat 51.50g	258%
Polyunsaturated Fat 7.90g
Cholesterol 569mg	190%
Sodium 9707mg	422%
Total Carbohydrate 176.50g	64%
Dietary Fiber 40.00g	143%
Total Sugars 28.90g
Protein 202.30g	405%

Vitamin D 0IU	0%
Calcium 1322mg	102%
Iron 14mg	78%
Potassium 3399mg	72%

*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: 43.9%

Protein: 30.0%

Carbs: 26.1%