Chicken and Rice Taco Skillet
A quick and flavorful one-pan dish combining tender chicken, rice, and vibrant peppers with taco seasoning for a satisfying meal.
Ingredients
Protein
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 2 tablespoons taco seasoning
Cooking Oil
- 3 tablespoons avocado oil
Vegetables
- 1 small red bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 2 yellow onion, peeled and thinly sliced
- 2 cloves garlic, minced
Grains
- 1 cup white jasmine rice, rinsed well and drained
- 1/4 teaspoon kosher salt
- 1 tablespoon taco seasoning
- zest of 1/2 lime lime zest
- 2 tablespoons lime juice
- 1½ cups chicken broth
- 1/4 cup finely chopped cilantro leaves, plus more for garnish
Optional toppings
- guacamole (optional)
- sour cream (optional, omit to keep dairy-free)
- tortilla chips (optional)
- sliced jalapeno peppers (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Season the chicken with salt and taco seasoning, then cook in a skillet with avocado oil until browned.
- Add sliced peppers, onion, and garlic; cook until vegetables are tender.
- Stir in rice, lime zest, lime juice, chicken broth, and cilantro; bring to a simmer.
- Transfer the skillet to the oven and bake for 20-25 minutes until rice is cooked.
Notes
Feel free to top with your favorite garnishes like extra cilantro or jalapenos for added flavor.