Cantina Chicken Bowls
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Calories
565 kcal
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Course
Main Course
Cantina Chicken Bowls
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Bring the bold, fresh flavors of a Cantina-Style Chicken Bowl right to your kitchen! Juicy skillet-seared chicken, fluffy rice, crisp veggies, and all your favorite toppings come together for a meal that’s fast, customizable, and downright delicious.
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Ingredients
- 1 pounds chicken thighs skinless & boneless
- 1 tablespoons avocado oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ yellow onion thinly sliced
- 3 cloves garlic minced
- 1 ounce can fire roasted tomatoes
- ½ teaspoon dried oregano
Bowl
- 2 cups cooked rice cilantro lime rice is my favorite
- 1 cup purple cabbage sliced
- 1 cup green lettuce sliced
- 1 cup black beans warmed
- 1/2 cup Monterey jack cheese grated
- 4 tablespoons sour cream
- 4 tablespoons guacamole
- 4 tablespoons Pico de Gallo
Instructions
- Coat the chicken in the spice mixture of salt, pepper, cumin, garlic powder, and paprika.
- Heat oil in a skillet over medium heat.
- Add the chicken and sear on all sides.
- Remove the chicken and set aside.
- In the same skillet sauté the sliced onions until softened.
- Add in the garlic and cook an additional 30 seconds until fragrant.
- Stir in the fire roasted tomatoes and oregano.
- Add the chicken back into the skillet, cover, reduce heat to low, and cook for 10 minutes. Flip the chicken spooning sauce over the thighs. Cover and continue cooking for an additional 10 minutes.
- Once the chicken has reached an internal temperature of 180 degrees, remove the chicken and dice or shred as desired.
- Return the chicken to the skillet and stir to coat in the sauce. Taste and add any additional salt as needed.
- Continue cooking for an additional 10 minutes uncovered to allow the sauce to reduce.
Bowl Assembly
- Serve your bowls as desired, by layering rice with the lettuce and cabbage. Spoon the chicken on, the black beans, and then top with cheese, sour cream, guacamole, and pico de Gallo.
Notes
- Dairy Free Option: To make this a completely dairy free meal simply leave out the sour cream and grated cheese on the bowl. The rest of the recipe is naturally dairy free.
- Storage Information:
- Refrigerator: Store chicken, rice, and beans separately for up to 4 days. Lettuce and cabbage are best within 2 days.
- Freezer: Chicken and rice freeze well for up to 3 months. Thaw overnight before reheating.
- Reheating: Microwave or reheat on the stovetop. Assemble fresh with toppings for best flavor. This recipe is great for meal prep for the week.
Nutrition Information
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Calories
565kcal
(28%)
Carbohydrates
41g
(14%)
Protein
29g
(58%)
Fat
32g
(49%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
131mg
(44%)
Sodium
840mg
(35%)
Potassium
629mg
(18%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
1326IU
(27%)
Vitamin C
17mg
(19%)
Calcium
172mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 41g | 14% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 131mg | 44% |
| Sodium | 840mg | 35% |
| Potassium | 629mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1326IU | 27% |
| Vitamin C | 17mg | 19% |
| Calcium | 172mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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