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.
Ingredients
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
Instructions
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Preheat oven to 425 degrees F. Rub chicken cutlets with olive oil, chili powder and cumin then season with salt and pepper.
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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.
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Meanwhile, mash avocado and make the quick guacamole, then cook rice in a rice cooker or on the stovetop and prepare all the toppings.
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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.
Nutrition
- 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
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