Power Bowl Taco Bell Recipe (Copycat)

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Miguel Modified: October 22, 2021
Power Bowl Taco Bell Recipe (Copycat)


How to Make Power Bowl Taco Bell (Copycat)

Add this power bowl taco bell recipe to your meal prep dishes. In just 30 minutes, you have a healthy and flavorful meal that tastes just as comforting.

Prep: 20 mins
Cook: 20 mins
Total: 40 mins


For Chicken:

  • 1 tsp olive oil
  • 2 chicken cutlets
  • 1 tbsp chili powder
  • 1 tsp cumin
  • salt, to taste
  • pepper, to taste

For Quick Guacamole:

  • 1 avocado
  • 1 tbsp red onion, finely chopped (and/or 1 clove garlic, minced)
  • 2 tsp lime juice
  • ½ tsp salt
  • ¼ tsp pepper

For Rice:

  • 2 cup water
  • 1 cup white rice
  • 1 tsp butter
  • salt, 1 pinch

For Toppings:

  • black beans, 1 can, rinsed and drained
  • 1 cup pico de gallo, store bought or homemade
  • 1 cup romaine lettuce, chopped
  • 2 tbsp cheese, shredded
  • 2 tbsp sour cream


  1. Preheat oven to 425 degrees F. Rub chicken cutlets with olive oil, chili powder and cumin then season with salt and pepper.

  2. Bake for 12 to 15 minutes until fully cooked (will depend on thickness of cutlets). Once chicken is fully cooked, remove from oven and slice.

  3. Meanwhile, mash avocado and make the quick guacamole, then cook rice in a rice cooker or on the stovetop and prepare all the toppings.

  4. Layer rice in the bottom of meal prep bowls, then divide all other ingredients evenly. Leftovers will keep in the fridge 4 to 5 days.


  • Sugar: 6g
  • :
  • Calcium: 105mg
  • Calories: 444kcal
  • Carbohydrates: 52g
  • Cholesterol: 65mg
  • Fat: 16g
  • Fiber: 5g
  • Iron: 2mg
  • Monounsaturated Fat: 8g
  • Polyunsaturated Fat: 2g
  • Potassium: 713mg
  • Protein: 25g
  • Saturated Fat: 4g
  • Sodium: 898mg
  • Trans Fat: 1g
  • Vitamin A: 2147IU
  • Vitamin C: 11mg
Nutrition Disclaimer
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