Start by seasoning a chicken breast with taco seasoning on both sides. Preheat your oven to 350 degrees, and get out your Dutch oven. Heat a tablespoon ish of olive oil in the Dutch oven over the stove. Add the chicken and cook for about 3-4 minutes on each side. While this is cooking, slice half a red bell pepper, half a green bell pepper, and half an onion. Then put the chicken in the oven for 25 minutes. When it’s done, it will need to rest for 5 minutes before you dice it.
Once that is in the oven, slice the rest of the veggies if you didn’t finish that while the chicken was on the stove. Shred some jack cheese (I did about 8 oz because we really like cheese) and slice up an avocado too. Chop 2-3 cloves garlic and juice 2 lines for the rice.
When there is about 15 minutes left on the timer for the chicken, heat 1 tbsp olive oil in a large skillet. Add 1 C basmati rice and garlic to the oil. Sauté over medium heat for about 2 minutes. I juiced the limes into a 2 C measuring cup, then added 1 1/2 C chicken broth (this got me to 1 3/4 C total which was what the rice called for in liquid). Add the lime juice and chicken broth mixture and 1 tsp salt to the rice. Bring to a boil, then cover and cook on low for 15 minutes.
Now is the time to chop a bunch of cilantro. In a separate skillet, heat 1 tbsp olive oil over medium heat. Add bell peppers and onions. Sauté, turning every few minutes, while the rice cooks.
When the chicken has rested, chop it into bite sized pieces and set aside. When the veggies are done, turn the heat to low and keep turning as necessary. About now, the rice should be done. Stir the majority of the cilantro into the rice and get ready to serve it all up.
In a bowl (your choice on size but beware it is more filling than you might expect), layer the rice as a nice bed, add chicken on the left, veggies in the middle, avocado on the right, salsa and cheese over the top, and a little extra cilantro sprinkled to make it pretty. Enjoy!