One of the easiest ways to encourage kids to try new foods is to let them take part in making dinner. This one-pan taco skillet is perfect for the whole family—everyone can customize their toppings and build a plate that feels fun and familiar.
The next time you’re at the store, wander through the produce section with your kids and let them explore the colors, shapes, and textures. See what sparks their curiosity and invite them to add it to their taco skillet creation.
The ingredients in this recipe are simple, nutrient-dense, and intentionally chosen. A balanced meal needs protein, fats, and carbohydrates—each with a purpose. Protein helps the brain recognize fullness, fat keeps blood sugar steady and makes food taste amazing, and carbohydrates provide quick fuel and satisfy natural cravings. The toppings add a boost of vitamins and minerals and give kids a sense of ownership in the meal. The dish stands on its own with plenty of flavor and reheats beautifully for leftovers.
It’s a straightforward dinner that starts on the stovetop and finishes in the oven. With about 20 minutes of prep and a 30-minute bake, you’ll have time to check something off your list before everyone gathers at the table.
Ingredients
· 2 Tbsp olive oil
· 1.5 pounds boneless, skinless chicken thighs
· Chili powder, salt, pepper, cumin, and garlic powder (1 tsp each)
· 1 leek, diced (remove the green top and freeze it for homemade broth)
· 1 bell pepper, diced (let the kids choose the color)
· 1 Tbsp tomato paste
· 1 cup rice
· 3/4 can full-fat, unsweetened coconut milk (I love the Trader Joe’s one, but Thai Kitchen is great, too)
· 1.5 cups chicken broth
· Juice from 1/2 lime
· Optional toppings: avocado, cheese, green onion, cilantro, sour cream, tomatoes, salsa, etc.
Instructions
· Preheat your oven to 350 degrees.
· Pat the chicken dry and season it with dry seasonings.
· Add 1 Tbsp olive oil to an oven-safe pan. (cast iron works beautifully, but any oven-safe pan at least 10 inches wide will do). Set heat to medium.
· Sear the chicken on both sides for 3-5 minutes. It doesn’t need to cook through. Set chicken aside and keep the heat on medium.
· Add the bell pepper and leek to the pan with another tablespoon of olive oil and a generous pinch of salt. Cook, stirring often, for about 10 minutes, until softened.
· Add tomato paste and rice and stir until fully incorporated. Turn off the heat.
· Nestle the chicken back into the skillet so it’s mostly covered by the liquid.
· Carefully transfer the skillet to the oven and bake for about 30 minutes.
· Remove from the oven. The rice should be tender and most of the liquid absorbed. Let the dish rest for 10 minutes. Finish with lime juice, add toppings, and enjoy.
Erin Stricklin is a nutritional therapy practitioner and the owner/founder of Food Feelings. For more information visit FoodFeelings.co.