I’m committed to sharing delicious, easy, dinner recipes here on Design Mom to help us all through the summer. And I’ve got a great one for you today: Easy 30-Minute Fajita Bowls!
Liz Berget, one of my go-to recipe geniuses, is expecting a baby, and has other little ones at home, too. So she’s a pro at simple dinner recipes that appeal to the whole family.
I especially love this recipe because it’s so easy for the kids (and me!) to customize. Oscar can skip the cheese, Betty can skip the limes, I can skip the cilantro.
Here’s what Liz says:
As the weather has gotten warmer, and I have gotten more and more enormously pregnant, easy meals have become the norm around here. The kids and I picnic on pretzels and hummus and watermelon for lunch. And most nights, we’re throwing some meat and veggies on the grill and calling it dinner — easy prep, easy cleanup.
These fajita bowls speak to that rhythm — and also to the fact that I would happily eat Chipotle for dinner five out of seven nights of the week. I love fajitas, and these fajita bowls are one of the easiest and most flavorful things I know how to make. This meal comes together in about thirty minutes, which is perfect at the end of a long day of work, or for me when my kids are melting down after a long day in the sun, assuring me that they’re going to starve to death any minute.
I like to mix up this marinade in the morning; it takes about five minutes. The chicken gets so much flavor from the marinade, and remains really juicy after cooking. We love to grill this chicken for that summery, smoky flavor, but if the weather’s not cooperating, this chicken bakes well too. What I love about this recipe is that while the chicken and rice cook, I can chop up all my veggies and garnishes. Everything is ready at the same time, and we’re scarfing down our fajita bowls in no time. The mixture of textures and flavors in these bowls is light and full of flavor and perfect for warm summer nights.
Easy Fajita Bowls
(Yields: 4 Servings)
2 tablespoons white wine vinegar
4 tablespoons fresh lime juice (about 2 limes)
1 tablespoons olive oil
1 (heaping) tablespoon Worcestershire sauce
1 tablespoons chopped onion (red or yellow)
1 garlic clove, minced
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 pound boneless, skinless chicken breasts
1 cup uncooked basmati rice
2 bell peppers, seeded and chopped*
4 green onions, sliced*
Optional garnishes: chopped cilantro, shredded cheese, salsa, sour cream, lime juice / lime wedges, chopped tomatoes, avocado slices, tortilla chips
*You could also grill the peppers and onions. If going that route, seed and halve the peppers, and cut thick ring slices into a white or red onion (rather than green). Brush all sides with olive oil and sprinkle with salt.
Marinate the Chicken: Combine all marinade ingredients in a bowl. Place chicken breast ingredients inside, and coat with marinade. Cover and refrigerate for at least 2 hours, but no longer than 8.
Cook the Chicken: You can grill this chicken, turning a few times, over medium heat for about 15 minutes until no longer pink. (If grilling peppers and onions, throw on the grill for the last 5 minutes of chicken cooking time, turning a few times until slightly softened and somewhat blackened).
You could also bake the chicken in the oven. If baking, preheat oven to 375*. Place chicken in a greased baking dish and cook for 35 minutes.
Once chicken is cooked through, cut into cubes.
Rice: Meanwhile, cook your rice according to package directions.
Veggies & Garnishes: As the rice and chicken cook, chop your peppers, onions, and garnishes to have ready.
To assemble fajita bowls, layer rice in the bottom of a wide, shallow bowl. Top with cooked, chopped chicken, peppers, onions, and garnishes of choice!
Doesn’t that look delicious? And gorgeous? Thank you, Liz. I always love a good 30-minute meal idea!
Credits: Images, styling & recipe by Liz Berget.