Grilled Fajita Bowls
Serves 4 to 6
This is a go-to meal for many weeknights because I can prep all of the ingredients ahead of time and throw dinner together when we get home from sports. A rice steamer comes in handy to cook rice ahead of time and hold it warm until dinner time — we use ours at least a few times a week. Add a handful of chopped lettuce to make this a main dish salad.
4 tablespoons olive oil, separated
Grated zest and juice of 1 lime
1 teaspoon dried oregano, preferably Mexican
1 teaspoon chili powder
1 teaspoon kosher salt
¾ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1½ pounds boneless skinless chicken thighs or breasts, thinly sliced into strips
2 large bell peppers, any color, seeded and sliced into strips
1 large onion, thinly sliced
Steamed white or brown rice, for serving
Toppings: guacamole or sliced avocado, pico de gallo or salsa, sour cream, lime wedges, cherry tomatoes, grilled corn, chopped cilantro, black beans
Warmed corn or flour tortillas, for serving
1. Combine 2 tablespoons olive oil with the lime juice and zest, oregano, chili powder, salt, cumin, garlic powder and pepper in a large zip-top bag. Add the chicken and massage the mixture into the chicken. Refrigerate at least 30 minutes and up to 3 hours.
2. Heat a grill pan or large cast-iron skillet over medium-high heat. Add remaining 2 tablespoons olive oil to the pan. When the oil shimmers, add the peppers and onions. Cook, stirring occasionally, until the peppers are crisp tender and lightly charred, about 5 minutes. Transfer to a plate and keep warm.
3. Add the chicken to the pan, letting any excess marinade drip back into the bag. Cook until chicken is cooked through, 5 to 7 minutes, turning chicken halfway through. Add the pepper and onion mixture back to the pan and toss together.
4. To serve, add rice to serving bowls, top with the chicken and pepper mixture and any desired toppings.