Chicken and Rice Taco Skillet

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• 2 tablespoons taco seasoning
• 3 tablespoons avocado oil
• 1 small red bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1/2 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup white jasmine rice, rinsed well and drained
• 1/4 teaspoon kosher salt
• 1 tablespoon taco seasoning
• Zest of 1/2 lime
• 2 tablespoons lime juice
• 1 1/2 cups chicken broth
• 1/4 cup finely chopped cilantro leaves, plus more for garnish
• Optional for serving: guacamole, sour cream, corn tortilla chips, sliced jalapeños

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C).
2. Season chicken: Season chicken thighs with salt and taco seasoning.
3. Cook chicken: Heat oil in a large oven-safe skillet over medium-high heat. Cook chicken until golden brown on both sides. Remove from skillet and set aside.
4. Sauté vegetables: Reduce heat to medium. Add bell peppers, onion, and garlic to skillet. Cook until tender, about 4 minutes.
5. Cook rice: Add rice, salt, and taco seasoning to skillet. Cook, stirring, until fragrant and lightly browned, about 2 minutes.
6. Add broth and lime: Add chicken broth, lime zest, lime juice, and cilantro leaves. Bring to a simmer. Nestle chicken back into skillet.
7. Bake: Cover skillet and bake for 25 minutes. Uncover and bake until rice is tender and chicken is cooked through, 8-10 more minutes.
8. Serve: Fluff rice with a fork. Garnish with cilantro. Serve with optional toppings.

Optional additions:

• For extra heat: Add a pinch of cayenne pepper or red pepper flakes to the taco seasoning.
• For a smoky flavor: Add a teaspoon of smoked paprika to the taco seasoning.
• For a tangy kick: Add a tablespoon of lime juice to the chicken broth.
• For a creamy texture: Add a dollop of sour cream or Greek yogurt to the rice.

Enjoy your delicious and flavorful Chicken Fajita Bowls!