Cantina Chicken Bowl (Lower-Calorie) | CookOS

Cantina Chicken Bowl

Name: Cantina Chicken Bowl (Lower-Calorie)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Mexican-inspired
Ingredients: cooking spray, for the pan; 84 g pulled chicken breast, pre-cooked; 3 g low-sodium taco seasoning; 65 g black beans, canned; 72 g Spanish-style ready rice; 14 g fat-free shredded cheddar cheese; 56 g shredded lettuce; 30 g guacamole; 10 g shredded red cabbage; 28 g pico de gallo; 30 g non-fat plain Greek yogurt; 57 g plain nonfat Greek yogurt (for sauce); 1/4 avocado (for sauce); 5 g lime juice (for sauce); 10 g ranch seasoning (for sauce); 50 g water (for sauce); garlic powder, to taste (for sauce); salt, to taste (for sauce)

A lighter version of the fast-food cantina bowl layering seasoned pulled chicken, black beans, and Spanish rice with a homemade avocado ranch sauce for maximum flavor at a fraction of the calories.

🌍Mexican-inspired 🏷️Chicken bowl 🏷️Burrito bowl 🏷️Copycat recipe 🏷️Low-calorie High-protein

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

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Ingredients

cooking spray, for the pan
84 g pulled chicken breast, pre-cooked
3 g low-sodium taco seasoning
65 g black beans, canned
72 g Spanish-style ready rice
14 g fat-free shredded cheddar cheese
56 g shredded lettuce
30 g guacamole
10 g shredded red cabbage
28 g pico de gallo
30 g non-fat plain Greek yogurt
57 g plain nonfat Greek yogurt (for sauce)
1/4 avocado (for sauce)
5 g lime juice (for sauce)
10 g ranch seasoning (for sauce)
50 g water (for sauce)
garlic powder, to taste (for sauce)
salt, to taste (for sauce)

18 Ingredients

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Instructions

1
Spray a pan with cooking spray and place over medium-high heat.
2
Add the pulled chicken to the pan and cook until heated through.
3
Stir in the taco seasoning until the chicken is evenly coated. Remove from heat and set aside.
4
Place the drained black beans and Spanish-style rice in separate microwave-safe bowls. Cover and microwave for about 30 seconds, or until warm.
5
For a better texture, rinse the fat-free shredded cheese under cold water and pat it completely dry with a paper towel.
6
To make the avocado ranch sauce, combine 57g Greek yogurt, avocado, lime juice, ranch seasoning, water, garlic powder, and salt in a blender. Blend until smooth. This recipe makes 4 servings of sauce.
7
Assemble your bowl. Start with a base of Spanish rice, then add the seasoned chicken, black beans, shredded lettuce, and cheese.
8
Top with guacamole, shredded red cabbage, pico de gallo, and the remaining 30g of plain Greek yogurt as a sour cream substitute.
9
Drizzle with one serving of the homemade avocado ranch sauce and serve.

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Tips & Notes

Pro tips

Use low-sodium taco seasoning to control salt; taste and adjust before serving since canned beans and cheese already contribute sodium.
Assemble just before eating: add warm components first (chicken, rice, beans), then top with cold ingredients (lettuce, cabbage) to maintain texture contrast.
Make the avocado ranch ahead and refrigerate in an airtight container with cling film pressed to the surface to prevent oxidation.
Warm the rice and beans gently to keep the bowl satisfying without adding extra oil; use a microwave or skillet with cooking spray.

Substitutions

Black beans → pinto beans or kidney beans (equal swap, similar texture)
Fat-free cheddar → Mexican blend or queso fresco (adds more flavor; reduce quantity slightly)
Guacamole → mashed avocado with lime juice and salt (fresher, lower cost)
Pico de gallo → fresh salsa verde or diced tomato + cilantro (swap 1:1 by weight)

Storage & make-ahead

Store components separately in airtight containers for up to 4 days; assemble fresh to keep lettuce crisp and guacamole from browning. Reheat chicken, rice, and beans gently; serve cold components chilled.

Common Questions

Can I meal prep this Cantina Chicken Bowl?

Yes. Store components separately (chicken, rice, beans, sauce) in airtight containers for up to 4 days. Assemble fresh to keep lettuce crisp and guacamole from browning.