Go Back
Homemade Taco Bell Power Bowl Easy Copycat Recipe recipe photo
Print Recipe Save it for later

Taco Bell Power Bowl Easy Copycat Recipe

This Taco Bell Power Bowl is packed with bold flavors and fresh ingredients, perfect for a wholesome and satisfying meal at home!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Copycat, Easy, Guacamole, Power Bowl
Servings: 4 servings

Ingredients

  • 1 package Knorr Mexican or Spanish rice
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 ripe avocado
  • 1 teaspoon chopped garlic
  • 2 teaspoons lime juice divided
  • 2 teaspoons dry ranch dressing mix
  • 1/2 pound chicken breast boneless, skinless
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 2 small or 1 large avocado for guacamole
  • 1 tablespoon diced red onion
  • 1 teaspoon diced tomato
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 tomato chopped (reserve 1 teaspoon for guacamole)
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup low-fat sour cream
  • 2 cups shredded lettuce

Instructions

  • Start by cooking the Knorr Mexican or Spanish rice according to package instructions. Fluff it well once done.
  • In a small mixing bowl, combine 1 cup sour cream, 1/2 cup buttermilk, 1 ripe avocado, 1 teaspoon chopped garlic, 1 teaspoon lime juice, and 2 teaspoons dry ranch dressing mix. Blend thoroughly until smooth and creamy.
  • Pat the chicken breast dry and season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Heat 2 teaspoons olive oil in a skillet over medium heat, then add the chicken. Cook for 5-6 minutes per side or until internal temperature reaches 165°F (74°C). Slice into bite-sized strips.
  • In a bowl, mash 2 small or 1 large avocado with 1 tablespoon diced red onion, 1 teaspoon diced tomato (reserved), 2 teaspoons lime juice, and a pinch of salt. Mix until well combined but still chunky.
  • Assemble the bowl starting with the cooked Mexican rice, then add sliced chicken, black beans, shredded lettuce, and chopped tomato. Spoon dollops of guacamole and creamy avocado lime sauce over the top. Sprinkle shredded Cheddar cheese and add low-fat sour cream.
  • Serve immediately while the chicken is warm and flavors are fresh. Enjoy!

Equipment

  • Medium Saucepan
  • Mixing Bowl
  • Skillet
  • Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Fork
  • Potato Masher

Notes

  • Store cooked chicken and rice separately in the fridge for up to 3 days to maintain freshness.
  • Press plastic wrap onto the surface of guacamole and avocado lime sauce to prevent browning.
  • Customize the bowl by swapping chicken for beef or adding roasted corn and bell peppers.
  • Use ripe avocados to achieve creamy sauces and guacamole texture.
  • Reheat chicken and rice before assembling to enjoy warm flavors.