Taco Bell Power Bowl with Avocado Ranch and Seasoned Chicken
A hearty Mexican-inspired bowl featuring seasoned chicken breast over Spanish rice, topped with black beans, fresh guacamole, and a creamy avocado ranch sauce. This protein-packed meal combines tender chicken with crisp lettuce, melted cheddar cheese, and vibrant toppings for a satisfying lunch or dinner. The homemade avocado ranch adds a unique twist to the classic power bowl concept, making it perfect for meal prep or a quick weeknight dinner.
Ingredients
- 1 package Knorr Mexican or Spanish rice
- ½ cup sour cream
- ⅓ cup buttermilk
- ½ cup ripe avocado
- 1 teaspoon garlic, chopped
- 2 teaspoons lime juice
- 2 teaspoons dry ranch dressing mix
- ½ pound chicken breast
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons olive oil
- 2 small avocado or 1 large avocado
- 1 tablespoon red onion, diced
- 1 teaspoon tomato, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 tomato, chopped
- ½ cup Cheddar cheese, shredded
- ½ cup low fat sour cream
- 2 cups lettuce, shredded
Instructions
- 1
Cook the rice according to package directions
- 2
Place sour cream, buttermilk, avocado, garlic, lime juice, and ranch dressing mix into a blender and puree until smooth
- 3
Pour sauce into a small airtight container
- 4
Season chicken with salt and pepper
- 5
Heat skillet over medium heat and add oil
- 6
When oil is hot, cook chicken for 7 to 9 minutes per side until cooked through
- 7
Remove chicken from skillet and rest for 3 minutes before slicing into thin strips
- 8
Mash avocado in a bowl
- 9
Add lime juice, onions, tomatoes, and salt to mashed avocado and stir gently to combine
- 10
Place cooked rice in bottom of bowl
- 11
Top rice with sliced chicken, black beans, guacamole, tomatoes, sour cream, cheese, and lettuce
- 12
Drizzle avocado ranch sauce on top
Tips
Cook chicken to internal temperature of 165°F for food safety and let it rest to retain juices
Make avocado ranch sauce ahead of time - it keeps in refrigerator for up to 3 days
Use ripe avocados for both guacamole and ranch sauce for best flavor and texture
Good to Know
Refrigerate assembled bowls up to 2 days. Store avocado ranch sauce separately up to 3 days.
Cook rice and chicken up to 2 days ahead. Make avocado ranch sauce day before serving.
Serve immediately after assembly to prevent lettuce from wilting. Provide extra avocado ranch on the side.
Common Mistakes
Don't skip resting the chicken to avoid dry meat
Add lime juice to guacamole immediately to prevent browning
Store avocado ranch covered to prevent oxidation
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, replace chicken with seasoned black beans, tofu, or grilled vegetables. Add extra beans for protein and consider using vegetarian ranch seasoning mix.
How long does the avocado ranch keep?
Store covered in refrigerator for up to 3 days. The lime juice helps prevent browning, but consume promptly for best color and flavor.
Can I freeze the power bowls?
Freeze cooked rice and chicken separately up to 3 months. Don't freeze avocado components, cheese, or lettuce as they don't thaw well.