Taco Bell Zesty Chicken Bowl
Print Recipe

Taco Bell Zesty Chicken Border Bowl

A copycat recipe for the Zesty Chicken Border Bowl from Taco Bell.
Prep Time15 hrs
Cook Time1 hr
Servings: 4


  • 1 lb boneless skinless chicken breasts
  • Salt and pepper
  • 1 16 ounce can refried beans
  • 2 cups minute rice
  • 1 small can enchilada sauce
  • 2 cups shredded iceberg lettuce
  • 2 cups Colby-jack cheese
  • Red tortilla strips

Zesty chicken bowl dressing-

  • 1 jalapeno pepper seeded
  • 1/4 cup cilantro leaves
  • 1 garlic clove
  • 1 green onion
  • 2 teaspoons lime juice fresh
  • 2/3 cup mayonnaise
  • salt and pepper to taste
  • 2 tablespoons shredded parmesan cheese


  • 1 Roma tomato diced
  • ΒΌ white onion finely chopped
  • 1 teaspoon chopped cilantro


  • Season the chicken breasts on both sides with salt and pepper. Lightly grease the grates of an outdoor grill. Grill the chicken turning at least once until fully cooked (the internal temperature has reached 165 degrees F.). Remove from the grill and slice into strips.
  • In a small saucepan heat the refried beans until hot and smooth. Keep warm.
  • Cook the minute rice according to package directions. Stir in the enchilada sauce into the rice and keep warm.
  • Place all of the zesty chicken bowl dressing ingredients into a blender and blend until smooth.
  • In a small bowl combine tomato, onion, and cilantro. Mix well.
  • Spread a layer of refried beans onto the bottom of an individual serving bowl. Top with a layer of rice, a layer of lettuce, a layer of chicken, some Colby-jack cheese, salsa, and tortilla strips. Add a bit of the zesty dressing on top. Repeat to make as many bowls as needed.