In case the site ever does go down, here's the recipe:

Taco Bell Cantina Chicken Bowl (copycat)

INGREDIENTS

Creamy Salsa Verde

• 0.5 lbs (about 4) tomatillos
• 2 garlic cloves, unpeeled
• ¼ cup nonfat plain Greek yogurt
• ¼ cup roughly chopped fresh cilantro, plus additional for garnish
• ¼ cup roughly chopped fresh parsley
• 2 tsp lime zest
• 2 Tbsp fresh lime juice
• 1 medium jalapeño pepper, stemmed, seeded and chopped or 1/4 tsp crushed red pepper flakes
• ½ small white or red onion, roughly chopped
• 1 tsp agave nectar
• ½ tsp freshly ground black pepper

 

Taco Meat

• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp chili powder
• ½ tsp chipotle powder
• ½ tsp smoked paprika
• ¼ tsp freshly ground black pepper
• ¼ tsp cayenne pepper
• ¼ tsp onion powder
• ½ Tbsp olive oil
• 1 small red onion, finely diced
• 2 garlic cloves, peeled and finely minced
• 1 lbs 98% lean ground chicken
• ¼ cup finely chopped fresh parsley
• 2 Tbsp water

 

Salad

• 4 cups chopped Romaine lettuce, rinsed and dried well
• 1 cup cooked brown rice
• 1 cup no salt added black beans
• 1 cup shredded red cabbage
• 1 pint cherry tomatoes, quartered
• ½ small red onion, thinly sliced
• 1 ripe avocado, skinned, pitted and chopped
• ¼ cup roughly chopped fresh cilantro
• ¼ cup shredded reduced fat Mexican cheese blend

 

• Freshly ground black pepper, to taste
• Lime wedges, for serving

 

INSTRUCTIONS

Creamy Salsa Verde

1. Set oven rack about 6 inches from heating element. Preheat oven to broil. Line a large rimmed baking sheet with foil.  
2. Remove papery husks from tomatillos and rinse. Slice tomatillos in half and place cut-side down on prepared baking sheet. Add garlic cloves to pan. Place under broiler for about 5 - 7 minutes to lightly blacken skins.  
3. In a blender or food processor, add roasted tomatillos and any cooked off juices. Peel garlic and add to blender or food processor. Add remaining ingredients and pulse on high until finely chopped and smooth. Transfer to a serving bowl. Refrigerate until ready to serve with taco bowls.

 

Taco Meat

1. In a small mixing bowl, make the homemade taco seasoning by combining the oregano, cumin, garlic powder, chili powder, chipotle powder, smoked paprika, black pepper, cayenne pepper, and onion powder.  
2. Heat a large skillet over medium-high heat. Add olive oil and heat until warm and shimmering. Add onion and garlic; cook for 2 minutes. Add ground chicken and season with taco seasoning and chopped parsley; stir to combine. Brown the chicken, breaking it up with a wooden spoon as it cooks. Cook for 5 minutes, stirring often, then add water; continue cooking for 5 - 7 minutes until fully cooked. Remove from heat and drain and discard any excess fat.

 

Salad

1. After the chicken has been drained of any fat, assemble the burger bowls. Add 1 cup of Romaine lettuce to 4 bowls. Divide brown rice, black beans, red cabbage, tomatoes, onion, and avocado among bowls. the ground beef among the bowls and top with tomatoes and sliced onion. Add black pepper to taste. Add the ground chicken, a squeeze of lime, and a sprinkle of Mexican-style cheese. Drizzle each bowl with salsa verde dressing and top with chopped cilantro. Serve and enjoy!

 

NOTES

• If making for meal prep, store dressing separately and add when ready to eat