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