Friday, August 30, 2013

Taco Bell Chicken Cantina Bowl

Taco Bell Chicken Cantina Bowl | A #copycat #recipe that includes citrusy chicken, rice, & creamy guacamole ranch |

The next Taco Bell copycat that I wanted to try to create was the Chicken Cantina Bowl.

Per their site:
          "Experience our new citrus-herb marinated chicken, flavorful black beans, guacamole made
          from real Hass avocados, pico de gallo prepared fresh daily, roasted corn and pepper salsa
          and a creamy cilantro dressing, all served on a bed of premium Latin rice. Also available in
          Steak or Veggie."

What I did was used my favorite marinade, Baja Citrus, and then basically tried to find ways to deal with what ingredients I could find. I used Spanish Rice with diced tomatoes instead of Latin rice and pico de gallo, guacamole ranch dressing and chopped cilantro instead of cilantro ranch and guacamole, and a black bean and corn salsa I found on a whim instead of black beans and the corn/pepper salsa. I wanted a little salad feel to this too, so I added spinach.

It ended up being a very delicious bowl of food. All of the different flavors worked perfectly together and there was a lot of different textures that made this a very interesting concoction.

What you need:
  • 3 chicken breasts
  • Baja Citrus marinade packet (plus ingredients needed)
  • Spanish rice
  • 1 can petite diced tomatoes
  • Muir Glen Black Bean and Corn salsa
  • Guacamole Ranch dressing
  • Spinach
  • 2 Tbsp. cilantro, chopped

  1. Marinate chicken in baja citrus marinade for a few hours. Bake at 350 for 30 to 45 minutes, or until cooked all the way through. Slice into strips. Keep warm.
  2. Meanwhile, make Spanish rice according to package (using the petite diced tomatoes).
  3. To serve, dish some rice into a bowl. Top with some spinach and cilantro. Drizzle with salsa and dressing. Then place chicken on top.

Original Fantastical Recipe

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