Meet Theresa from Family Favorite Recipes | Love Bakes Good Cakes

TBN 678-0

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Friday, April 5, 2013

Meet Theresa from Family Favorite Recipes

Hi y'all! While I'm moving and getting adjusted, some of my bloggy friends have written posts for me! I hope you enjoy this series and find some wonderful new blogs to follow! A big hug and thank you to the bloggers who have stepped in for me during my absence. :) Today, let me introduce you to Theresa from Family Favorite Recipes:

It is so nice of Jamie to invite me over today for a guest post.  My first instinct was to share a cake recipe, but since Jamie is moving to Arizona, I decided to share my version of the Taco Bell Chicken Cantina Bowl from my blog Family Favorite Recipes.  There are several components to this dish, but worth every plate licking minute.  I hope you enjoy it as much as our family does. Thanks for stopping by today, and Jamie, good luck on your move half way across the country.  Send me some of that sunshine :) Theresa

Originally published on my blog Family Favorite Recipes September 18, 2012

One taste of the new Chicken Cantina Bowl from Taco Bell and it was love at first bite.  I knew a similar dish of home made goodness would be so much fresher, and flavorful, so I attempted to recreate the recipe at home.  Score one for the home team because the flavors explode off of my Cantina Bowl like fireworks...and I think my husband just fell in love with me all over again.

Healthy Chicken Cantina Bowl
There are several components to this recipe that can be made ahead, or larger quantities to use in other dishes, or purchased separately to reduce preparation time.  For five servings, you will need the following components.  The recipes are below.

Citrus and Herb Marinated Chicken
Roasted Corn and Black Beans
Light Creamy Cilantro Dressing
Pico de Gallo

Citrus and Herb Marinated Chicken

10 chicken tenders
1/4 cup Wegmans Lemon Vinaigrette (or make your own marinade with olive oil, white wine vinegar, lemon juice, cilantro, garlic and a bit of sugar, salt and pepper to taste).

Marinate chicken tenders in vinaigrette for 1 hour or while making other recipe components.  Once all of your components are assembled, grill chicken until done, about 4 minutes each side on a preheated gas or charcoal grill.


Assemble and cook in a rice cooker:
1 cup jasmine rice
1 1/2 cups low sodium chicken broth
1 T fresh cilantro
optional add 4 T water for softer rice


We used store bought :) but go ahead and use your favorite recipe.

Roasted Corn and Black Beans

1 16oz can of corn, drained
1 16oz can of black beans, rinsed and drained

Heat skillet on medium high heat, lightly coat with butter flavored no stick spray, add corn and brown on both sides, be careful not to burn it.  Add black beans and stir until warm.  Turn off heat and keep warm.

Light Creamy Cilantro Dressing

In large mixing cup whisk the following ingredients:
1/2 cup Kraft Mayo with Olive Oil
1/3 cup lowfat or skim milk
1 T dried cilantro
juice from one small lime
1/2 tsp minced garlic
1/8 tsp black pepper
1/8 tsp chilli powder
optional salt and fresh cilantro to taste

Adjust seasoning to your taste;  should be the consistency of ranch salad dressing.

Pico de Gallo

In a bowl, lightly mix:
3-4 medium tomatoes, finely chopped
1 small onion, finely chopped
3 small sweet peppers, finely chopped
1 jalapeno, finely chopped
juice from 1/2 small lime
1/2 tsp chilli powder
1/2 tsp minced garlic
1 T fresh cilantro
optional 1/8 tsp dried cilantro


I used a family sized bag of Wal Mart Market Place Romaine lettuce

To get the Taco Bell look, line half of your plate with rice and the other with lettuce.  On top of the lettuce lay 2 chicken tenders and top with creamy cilantro dressing.  On the rice side top half with pico de gallo and the rest with corn and black beans, then add a dollop of guacamole.  Enjoy!

Thank you for stopping by, Theresa! :) You can find her on Facebook or follow her blog, HERE.

I hope you enjoy! Shared at these fun parties!

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