Taco Bell Power Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
533 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Bell Power Bowl
Description
This recipe assembles a bowl with cooked Mexican rice as the base topped with sliced seasoned chicken breast cooked in olive oil, black beans, shredded lettuce, shredded cheddar, sour cream, and freshly made guacamole. The guacamole combines mashed avocado with lime juice, diced red onion, tomato, and salt for a fresh contrast. A smooth avocado ranch sauce made by blending sour cream, buttermilk, ripe avocado, garlic, lime juice, and ranch seasoning adds a creamy, tangy finish to the dish.
The dish combines multiple textures and flavors: the warm spiced chicken, the mild and fluffy rice, the creamy and tangy avocado sauces, the crunch of lettuce, and the slight saltiness of cheese and beans. It's a complete meal with protein, starch, and fresh vegetables balanced throughout.
Assembly is straightforward, placing ingredients in layers in a bowl and drizzling the avocado ranch sauce over the top. The ingredients and components scale well for individual servings or multiple bowls.
Ingredients
Rice
- 1 package Mexican rice Knorr brand, or Spanish rice
Avocado Ranch Sauce
- ½ cup sour cream
- ⅓ cup buttermilk
- ½ cup avocado ripe
- 1 teaspoon garlic chopped
- 2 teaspoons lime juice
- 2 teaspoons dry ranch dressing mix
Chicken
- ½ pound chicken breast
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 2 teaspoons olive oil
Guacamole
- 2 small avocado
- 2 teaspoons lime juice
- 1 tablespoon red onion diced
- 1 teaspoon diced tomato
- ½ teaspoon salt
Vegetable Toppings
- 1 ounce can black beans drained and rinsed
- 1 tomato use 1 teaspoon of this in the guacamole, chopped
- ½ cup cheddar cheese shredded
- ½ cup sour cream low fat
- 2 cups lettuce shredded
Instructions
- Cook the rice according to the package directions.
- To make the avocado ranch sauce: Place the sour cream, buttermilk, avocado, garlic, lime juice, and dry ranch dressing mix into a blender. Puree until smooth. Pour the sauce into a small airtight container.
- To make the chicken: Season the chicken with salt and pepper. Then heat a skillet over medium heat, and add oil. When the oil is hot, cook the chicken for 7 to 9 minutes per side, or until it is cooked through. The actual time will depend on the thickness of your chicken breast. Remove the chicken from the skillet and allow it to rest for about 3 minutes before slicing it into thin strips.
- To make the guacamole: Mash the avocado in a bowl. Add lime juice, onions, tomatoes, and salt. Stir gently to combine.
- To assemble the bowl: Place the cooked rice in the bottom of a bowl. Over the rice, add a portion of sliced chicken, black beans, guacamole, tomatoes, sour cream, cheese, and lettuce. Drizzle the avocado ranch sauce on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 1035mg | 43% |
| Potassium | 1169mg | 25% |
| Fiber | 14g | 56% |
| Sugar | 3g | 6% |
| Vitamin A | 648IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 235mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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