A flavorful bowl of chicken and rice featuring a bright lime-infused broth complemented by a chili cumin spice rub. This dish is easy to prepare and pairs perfectly with cilantro lime rice and sliced avocado for a delicious gluten-free and dairy-free meal.
1: Combine cooked white rice with avocado oil, lime juice, and cilantro. Toss well and season with salt to taste.
2: In a bowl, add chicken thighs with chili powder, paprika, garlic powder, onion powder, cumin, and salt. Toss well to coat.
3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add chicken and cook undisturbed on one side for 7 minutes.
4: Flip the chicken and cook an additional 7 minutes or until fully cooked (internal temperature hits 165°F). Remove from pan and set aside.
5: Add 1 tbsp olive oil to the pan, then add garlic and sauté for one minute, being careful not to burn it.
6: Deglaze the pan with bone broth, scraping the bottom to release any stuck bits. Stir in lime juice and season to taste.
7: To serve, add a scoop of rice to a bowl, top with broth and finish with the chicken. Garnish as desired.
