Why settle for bland, processed meals when a fresh, hearty skillet can deliver bold Mexican flavors in under 30 minutes?
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Gluten-Free Chicken & Rice Taco Skillet – Dairy-Free Meal Prep
A quick, flavorful gluten-free and dairy-free skillet combining seasoned chicken and rice with sautéed peppers and onions. Perfect for meal prep and ready in under 30 minutes.
- Total Time: 35
- Yield: 4 1x
Ingredients
🥄 2 lbs boneless skinless chicken thighs
🥄 1 teaspoon kosher salt
🥄 3 tablespoons taco seasoning
🥄 2 tablespoons avocado oil
🥄 1 small red bell pepper, thinly sliced
🥄 1 small green bell pepper, thinly sliced
🥄 ½ yellow onion, thinly sliced
🥄 2 garlic cloves, minced
🥄 1 cup white jasmine rice, rinsed well and drained
🥄 ¼ teaspoon kosher salt
🥄 1 tablespoon taco seasoning
🥄 Zest of ½ lime
🥄 2 tablespoons lime juice
🥄 1 ½ cups chicken broth
🥄 ¼ cup finely chopped cilantro leaves, plus more for garnish
Instructions
👨🍳 Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and 3 tablespoons taco seasoning. Let sit for 5 minutes.
👨🍳 Heat 2 tablespoons avocado oil in a large skillet over medium heat.
👨🍳 Add onions, garlic, and bell peppers, and sauté for 3 minutes until fragrant.
👨🍳 Stir in rice, cook for 1 minute, then add 1 ½ cups chicken broth, ¼ teaspoon salt, and 1 tablespoon taco seasoning.
👨🍳 Cover and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
👨🍳 Fluff rice and stir in lime zest, 2 tablespoons lime juice, and ¼ cup chopped cilantro.
👨🍳 Add cooked chicken and gently mix to combine.
👨🍳 Garnish with extra cilantro and a lime wedge before serving.
Notes
Store in airtight containers in the fridge for up to 4 days. Reheat in a skillet with a splash of water or broth. Freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
The Secret to Quick, Flavor-Packed Tacos
This gluten-free chicken and rice taco skillet combines tender, seasoned chicken with a zesty rice base. You get the taste of taco night without the hassle of separate steps or messy wraps. The rice absorbs all the savory spices while the vegetables provide crunch and fresh brightness. No dairy needed—this is a complete meal prep solution that keeps well in the fridge for 4 days.
How to Prep Your Ingredients Efficiently
Prep all ingredients before starting. Dice the bell peppers, mince the garlic, and measure out your rice and spices. Cooking time is just 20 minutes once everything’s ready. Set the timer immediately to avoid overcooking the chicken. If you’re meal prepping, chop everything ahead of time and store in containers in the fridge.
How to Make the Chicken Seasoning Perfect
For maximum flavor, pat chicken thighs dry with paper towels before seasoning. Use 1 teaspoon of kosher salt and 3 tablespoons of taco seasoning per 2 lbs of chicken. Massage the seasoning into the meat and let it sit for 5 minutes. This allows the spices to penetrate and creates a more robust flavor profile than just a quick spray or sprinkle.
How to Cook the Rice and Veggies Like a Pro
In a large skillet, heat 2 tablespoons avocado oil over medium heat. Add onions, garlic, and bell peppers, sautéing for 3 minutes until fragrant. Stir in 1 cup rinsed jasmine rice and cook for 1 minute, stirring constantly. Pour in 1 ½ cups chicken broth, ¼ teaspoon salt, and 1 tablespoon taco seasoning. Cover and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
How to Build the Skillet for Maximum Texture
Once rice is cooked, fluff with a fork and stir in 2 tablespoons lime juice, zest of ½ lime, and ¼ cup chopped cilantro. Add 2 lbs of cooked chicken, breaking into chunks with a fork. Mix gently to combine without mashing the chicken. The rice should be creamy and slightly sticky, while the chicken remains tender and flavorful.
How to Serve and Store This Meal Prep Skillet
Garnish with extra cilantro and a lime wedge before serving. Keep in airtight containers in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth. You can also freeze this dish for up to 3 months—just thaw overnight in the fridge before reheating. Great with corn tortilla chips, sliced jalapeños, or a dollop of guacamole.
