Cantina Chicken Power Bowl

Make the Chicken and Rice:

Trim excess fat off of the chicken thighs and pat dry. Season both sides with the kosher salt and 2 tablespoons of the taco seasoning.

Heat the oil in a large deep skillet (or braiser) over medium-high heat. Add the chicken and sear until golden brown on each side (they don’t need to be fully cooked through) about 3 minutes per side. Transfer to a plate and set aside.

Reduce the heat to medium and add the onions, garlic and saute until they begin to soften, about 2 minutes. Add the rice and the remaining 1 tbsp of the taco seasoning and toss, toasting the rice and spices, for 2 more minutes.

Pour in the chicken broth and scrape up any browned bits. Bring to a rapid simmer. Once simmering, reduce to a gentle simmer, stir in the lime zest and juice. Nestle the chicken in the rice and cover, simmering gently (medium-low/low heat) and cook for 20 minutes, or until the rice is tender. Remove from heat but keep covered for 5 more minutes. Remove the lid, fluff the rice with a fork, and add the cilantro. Using two forks, shred the chicken into smaller pieces.

Assemble the Bowls:

To serve, plate the chicken and rice with some lettuce and cabbage as the base. Add a scoop of pico de gallo and guacamole. And finish with a drizzle of salsa verde and SideDish Classic Ranch.