This Rainbow Chickpea Salad is a dream summer side. Packed with bright, fresh flavors it’s a crowd-pleaser and easy to customize depending on what veggies you have on hand!
I love grabbing a premade chickpea salad from the grocery store deli when I need a simple side or quick lunch. But instead of heading to the store, I decided to make this easy recipe at home! Whether you use this as a side along a grilled protein this summer, or meal prep the recipe to have for a quick snack or lunch, I know you are going to love it!
And while I used red bell pepper, cucumber celery, and red onion for this particular recipe, the dish really is customizable! Feel free to use any veggies or herbs you have on hand that you need to put to use.
Ingredients:
Canned Chickpeas
Red Bell Pepper
Cucumber
Celery
Red Onion
Fresh Cilantro Leaves
Fresh Dill
Extra Virgin Olive Oil
White Balsamic Vinegar
Lemon Juice
Smoked Paprika
Cayenne
Kosher Salt
Freshly Ground Black Pepper
Step-by-Step:
Step One: Combine the Ingredients
In a large bowl, combine all of the ingredients and toss until well combined.
Step Two: Chill the Salad
Cover and refrigerate to marinate for at least 2 hours; best if marinated overnight.
Step Three: Serve and Enjoy!
Before serving, taste and add more salt, if desired. This salad keeps in the fridge for up to 5 days.
Recipe FAQs:
How long does this need to marinate?
The salad should marinate for at least two hours but ideally overnight!
Does this recipe work for meal prep?
Absolutely! This lasts in the fridge for up to 5 days and only gets better as it continues to marinate.
Can I swap in other vegetables?
Yes! Feel free to swap in whatever veggies or herbs you have on hand.
I hope you enjoy this Rainbow Chickpea Salad! Comment below what you pair with it or veggies you add to it!
Indulge in a warm, comforting treat that screams summer with this Simple Skillet Peach Crumble. Juicy summer peaches are topped with a buttery, spiced crumble and baked to golden perfection, making it an irresistible dessert!
This recipe lets you dive headfirst into the essence of summer. Of course, the star of the show are the delicious peaches, bringing their natural sweetness and vibrant flavor to every bite. The frozen peaches are slowly softened in a skillet of melted butter, along with cinnamon and salt. This process allows them to release their juices as they thaw, making them perfectly tender before they start to bake.
The topping is a delicious blend of oats, flour, coconut sugar, maple syrup, and butter, creating a golden, crumbly layer that contrasts perfectly with the soft peaches underneath. The warmth of the cinnamon and the richness of the butter add depth to the flavor, making this a simple yet complex treat.
Top it with a scoop of vanilla ice cream for an extra indulgent touch. Whether you’re enjoying this on a cozy night in or bringing it along to a summer gathering, this dessert is sure to wow!
Ingredients:
Unsalted Butter
Frozen Sliced Peaches
Ground Cinnamon
Kosher Salt
Coconut Sugar
Maple Syrup
Vanilla Extract
Lemon Zest
Tapioca or Arrowroot Flour
Gluten-free Old-fashioned Oats
Gluten-free All-purpose Flour
Coconut Sugar
Maple Syrup
Unsalted Butter
Step-by-Step:
step one: preheat the oven to 400℉.
Step two: start the peaches
Heat a 10 or 12-inch cast iron skillet over medium-high heat. Melt the butter then add the peaches, cinnamon, and salt. Cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes. Add the coconut sugar, maple syrup, vanilla extract, and lemon zest, stir and bring to a simmer. Once simmering, remove from the heat, and sprinkle in the tapioca and stir into the peaches so that there are no clumps and it is smooth. Spread the peaches into a single layer and set aside to allow to cool slightly.
step three: make the crumble
In a medium bowl, combine the oats, gluten-free flour, coconut sugar, maple syrup, and diced butter. Using your hands or a pastry cutter, mash and stir until the butter is well combined and it resembles a coarse crumbly mixture.
Step four: Finish the peach crumble
Sprinkle the crumble over the peaches evenly. Transfer to the oven and bake until the topping is golden and the peaches are bubbling, about 20 minutes.
step five: serve and enjoy!
Remove from the oven and let cool for 5 to 10 minutes before serving. Spoon and serve alone or finish with a scoop of vanilla ice cream!
Recipe FAQs
I can’t find tapioca flour, what should I use?
Arrowroot flour will do the trick for this recipe, and may be easier to find in some grocery stores!
can I use fresh peaches instead of frozen?
Sure you can! Frozen peaches allow this recipe to be delicious all year long, but if you find some fantastic fresh peaches, those will work great. Just watch them closely to adjust the time they spend in the pan at the beginning so they are not too soft ahead of baking.
can this be made in advance?
This dessert is best served warm, right out of the oven. But, you can definitely make the peach mixture ahead of time (it can stay in the fridge for one to two days), and add the crumble right before baking.
I hope this Simple Skillet Peach Crumble brings you all the joy and flavor of summer, no matter when you’re serving it! Comment below when you try it!
Looking for a main dish to serve before dessert? Try these!
6tablespoonschilled unsalted butterdiced into ¼-inch cubes
Instructions
Preheat the oven to 400℉.
Start the Peaches
Heat a 10 or 12-inch cast iron skillet over medium-high heat. Melt the butter then add the peaches, cinnamon, and salt. Cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes. Add the coconut sugar, maple syrup, vanilla extract, and lemon zest, stir and bring to a simmer. Once simmering, remove from the heat, and sprinkle in the tapioca and stir into the peaches so that there are no clumps and it is smooth. Spread the peaches into a single layer and set aside to allow to cool slightly.
Make the Crumble
Meanwhile, in a medium bowl, combine the oats, gluten-free flour, coconut sugar, maple syrup, and diced butter. Using your hands or a pastry cutter, mash and stir until the butter is well combined and it resembles a coarse crumbly mixture.
Finish the Peach Crumble
Sprinkle the crumble over the peaches evenly. Transfer to the oven and bake until the topping is golden and the peaches are bubbling, about 20 minutes.
Remove from the oven and let cool for 5 to 10 minutes before serving. Spoon and serve alone or finish with a scoop of vanilla ice cream!
Y’all — there are nachos, then there are these Grilled Chipotle Steak Nachos! They are in a league of their own with layers of flavors and toppings evenly distributed so there is flavor packed into every bite.
I’ll just say it, not all nachos are the same! They often lack exciting flavor, do not have enough cheese, and each chip does not have an equal amount of toppings. But those are all things you do not need to worry about with these Grilled Chipotle Steak Nachos.
By marinating the steak in a delicious chipotle-lime marinade, you automatically get an incredible flavor boost to the nachos. I also assemble the nachos in two separate layers: half of the chips, then half of the toppings, repeat. This ensures each chip will have a blend of all of your delicious elements!
Ingredients:
Avocado Oil
Garlic
Limes
Red Wine Vinegar
Honey
Adobo Paste
Kosher Salt
Freshly Ground Black Pepper
Chili Powder
Ground Cumin
Paprika
Dried Oregano
Skirt Steak
Corn
Red Onion
Jalapeño
Canned Black Beans
Tortilla Chips
Shredded Monterey Jack Cheese
Plus, a few additional ingredients for serving!
Step-by-Step:
Step One: Marinate the Steak
In a small bowl, whisk together the oil, garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chile powder, cumin, paprika, and dried oregano. Pour into a gallon-sized zip-top bag. If your piece of skirt steak is long, cut in half, and transfer it to the zip-top bag. Seal the bag then massage the marinade into the meat until it is evenly coated. Transfer to the fridge and allow to marinate for at least 2 hours, preferably overnight. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups) and allow the steak to come to room temperature.
Step Two: Grill the Steak
Preheat the grill to medium-high (about 450°F). Once the grill has reached temp, grease the grates with avocado oil and add the steak. Cook until the steak is seared and golden brown on one side, about 5-6 minutes. Flip, and cook for an additional 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board. Allow to rest while you cook the veggies.
Step Three: Grill the Veggies
Brush the corn, onion, and jalapeño with avocado oil and season the veggies with chili powder and salt. Add the corn, onion, and jalapeño to the grill. Cook until the veggies are slightly charred and cooked through, about 8-12 minutes total, turning the corn every two minutes and flipping the onion and jalapeño halfway through the cooking time. During the last four minutes of cooking time, add the lime, cut-side down. Once the veggies are done, remove them from the grill. Turn the grill down to medium. While it cools slightly, assemble the nachos.
Step Four: Cut and Combine the Veggies
Once the veggies have cooled to the touch, carefully cut the corn kernels off of the cob and transfer them to a medium bowl along with the black beans. Dice the onions, and mince the jalapeno, adding both to the bowl with the corn and beans. Add the juice of one of the grilled lime halves, and toss to combine.
Step Five: Dice the steak
Slice the steak against the grain into thin, 1/4″-wide pieces then dice into bite-sized pieces; about 1/4″ to 1/2″.
Step Six: Assemble the Nachos
Start to build your nachos on a large baking sheet. To the sheet, add ½ of the bag of chips, spreading them evenly across the surface. Layer on half of the veggie mixture, half of the steak, and half of the cheese. Repeat with the second layer, ensuring each chip has ample toppings.
Step Seven: Grill the Nachos
Transfer the sheet pan directly to the grill and close the lid. Cook until all elements are warmed through and the cheese is melted, about 5-8 minutes. Be careful not to burn the chips on the bottom of the pan. This can happen if your grill is too hot.
Step Eight: Garnish and Serve!
Remove from the grill and garnish with the remaining lime juice and cilantro. Serve with Pico de Gallo, sour cream, guac, and pickled jalapeños, if desired.
Recipe FAQ:
This seems like a lot of ingredients!
Don’t let the ingredient list overwhelm you! A lot of the list is seasonings which you likely already have on hand, plus some store-bought toppings.
What is adobo paste?
This is the sauce in the can of chipotle peppers in adobo! This helps amplify the chipotle flavor. If you want to put the leftover can to use, definitely try my Saucy Chipotle Chicken Tacos.
Any grilling tips?
Heat control on your grill is essential to this recipe! You’ll want to start the steak and veggies on medium-high, and finish the nachos on the grill on medium-low or your chips will burn on the bottom.
These nachos are perfect as the summer months start to heat up and you want a delicious dish when entertaining! I hope y’all enjoy this ultimate summer nacho recipe!
2teaspoonsadobo paste,the sauce in the can of chipotle peppers in adobo
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
2teaspoonschili powder
1teaspoonground cumin
1teaspoonpaprika
1teaspoondried oregano
1lb.skirt steak
For the Veggies:
2ears corn on the cob,husks removed
1medium red onion,peeled and cut into ½” slices
1large jalapeño,stem removed
2tablespoonsavocado oil
1teaspoonchili powder
1teaspoonkosher salt
1large limehalved crosswise
For Assembly:
One[15-oz]can black beans, drained and rinsed
One[15-oz]bag tortilla chips
3cupsshredded Monterey jack cheese
For Serving:
½cupchopped cilantro
½cupPico de Gallo,excess liquid drained
Guacamole or diced avocado
Sour cream
Pickled Jalapeños
Instructions
Prepare and Grill the Steak:
In a small bowl, whisk together the oil, garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chile powder, cumin, paprika, and dried oregano. Pour into a gallon-sized zip-top bag. If your piece of skirt steak is long, cut in half, and transfer it to the zip-top bag. Seal the bag then massage the marinade into the meat until it is evenly coated. Transfer to the fridge and allow to marinate for at least 2 hours, preferably overnight. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups) and allow the steak to come to room temperature.
Preheat the grill to medium high (about 450°F). Once the grill has reached temp, grease the grates with avocado oil and add the steak. Cook until the steak is seared and golden brown on one side, about 5-6 minutes. Flip, and cook for an additional 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board. Allow to rest while you cook the veggies.
Grill the Veggies:
Brush the corn, onion, and jalapeño with avocado oil and season the veggies with chili powder and salt. Add the corn, onion, and jalapeño to the grill. Cook until the veggies are slightly charred and cooked through, about 8-12 minutes total, turning the corn every two minutes and flipping the onion and jalapeño halfway through the cooking time. During the last four minutes of cooking time, add the lime, cut-side down. Once the veggies are done, remove them from the grill.
Turn the grill down to medium. While it cools slightly, assemble the nachos.
Assemble:
Once the veggies have cooled to the touch, carefully cut the corn kernels off of the cob and transfer to a medium bowl along with the black beans. Dice the onions, and mince the jalapeno, adding both to the bowl with the corn and beans. Add the juice of one of the grilled lime halves, and toss to combine.
Slice the steak against the grain into thin, 1/4"-wide pieces then dice into bite-sized pieces; about 1/4" to 1/2".
Start to build your nachos on a large baking sheet. To the sheet, add ½ of the bag of chips, spreading them evenly across the surface. Layer on half of the veggie mixture, half of the steak, and half of the cheese. Repeat with the second layer, ensuring each chip has ample toppings.
Transfer the sheet pan directly to the grill and close the lid. Cook until all elements are warmed through and the cheese is melted, about 5-8 minutes. Be careful not to burn the chips on the bottom of the pan. This can happen if your grill is too hot.
Serve and Enjoy:
Remove from the grill and garnish with the remaining lime juice and cilantro. Serve with Pico de Gallo, sour cream, guac, and pickled jalapeños if desired.
I will go ahead and say it — this Grilled Steak and Chimichurri Orzo Salad is the pasta salad of the summer. I am calling it now!
This time of year, you really can’t keep me away from the grill so I Iove to think of new recipes to create. Because pasta salads are so popular this time of year, I wanted to create a recipe that utilized grilled veggies and a protein and I love how this Grilled Steak and Chimichurri Orzo Salad turned out! Pasta salads are usually seen as an accompaniment to a larger meal but this dish is sure to be the star of the show.
Other than the perfectly grilled veggies and steak, the chimichurri is what really sets this pasta salad over the edge. It has such a fresh flavor from the herbs, plus a slight kick from the jalapeño that brightens the dish and makes it feel much lighter than a traditional pasta salad — while also filling from the steak!
Ingredients:
Orzo Pasta
Fresh Parsley Leaves
Fresh Cilantro leaves
Garlic
Jalapeño
Extra Virgin Olive Oil
Red Wine Vinegar
Freshly Squeezed Lemon Juice
Kosher Salt
Freshly Ground Black Pepper
Corn
Red Onion
Red Bell Pepper
Zucchini
Flap Steak
Step-by-Step:
Step One: Cook the Orzo
Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside.
Step Two: Make the Chimichurri
In a food processor or wide-mouth jar using an immersion blender, place all of the chimichurri ingredients and blend until just smooth. Set aside.
Step Three: Prep the Veggies
Place the corn, sliced onion, bell pepper, and zucchini on a large sheet pan, and drizzle with 3 tablespoons of the oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.
Step Four: Prep the Steak
Add the steak to a platter and drizzle with the remaining 2 tablespoons of oil and season both sides evenly with 1 ½ teaspoon salt, and ¾ teaspoon black pepper. Set aside while your grill heats.
Step Five: Grill the Steak (Weber Wood Pellet Grill Method):
Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉. When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.
Step Six: Assemble the Pasta Salad
Place the orzo in a large bowl. When the veggies are cool enough to handle- dice up the onion and red bell pepper, remove the corn from the cobb, and slice the zucchini into thin half-moons. Add to the bowl of orzo. Dice the steak into ½-inch cubes and add to the bowl along with the chimichurri sauce. Toss until well coated. Finish with fresh chopped cilantro and parsley for garnish.
Recipe FAQs:
Can I make the chimichurri in advance?
Yes! But I would suggest only making it up to one day in advance for extra freshness. Store in the fridge!
I can’t find flap steak — what else can I use?
Flank or skirt steak would work here as well!
Could i make this vegetarian?
Absolutely! Omit the steak if you prefer and double up the veggies for an extra-filling dish.
I hope y’all love this pasta salad recipe as much as I do! Comment below once you try it!
1jalapeno,seeds and stem removed and roughly chopped
1/3cupextra virgin olive oil
2tablespoonsred wine vinegar
2tablespoonsfreshly squeezed lemon juice
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
For the Grilled Steak and Veggies:
2ears of corn
1small red onion,sliced into ½-inch rounds
1large red bell pepperseeds and stem removed, cut into 3-inch-wide strips
1large zucchini,cut in half lengthwise
1lbflap steak
5tablespoonsextra virgin olive oil,divided
1 ½teaspoonskosher salt,divided
1teaspoonfreshly ground black pepper,divided
Instructions
Cook the Orzo:
Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside.
Make the Chimichurri:
In a food processor or wide-mouth jar using an immersion blender, place all of the chimichurri ingredients and blend until just smooth. Set aside.
Prep the Veggies and Steak:
Place the corn, sliced onion, bell pepper, and zucchini on a large sheet pan, and drizzle with 3 tablespoons of the oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.
Add the steak to a platter and drizzle with the remaining 2 tablespoons of oil and season both sides evenly with 1 ½ teaspoon salt, and ¾ teaspoon black pepper. Set aside while your grill heats.
Grill the Steak (Weber Wood Pellet Grill Method):
Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉.
When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.
Grill the Steak (Traditional Grill Method):
Preheat the grill to 450℉. When the grill is hot, oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.
See notes below on timing and flipping instructions.
Assemble the Pasta Salad:
Place the orzo in a large bowl. When the veggies are cool enough to handle- dice up the onion and red bell pepper, remove the corn from the cobb, and slice the zucchini into thin half-moons. Add to the bowl of orzo.
Dice the steak into ½-inch cubes and add to the bowl along with the chimichurri sauce. Toss until well coated. Finish with fresh chopped cilantro and parsley for garnish.
Notes
Grill Timing and Tips:
The onions should take about 5 minutes, flipping halfway through.
The zucchini and bell pepper should take about 8 minutes, flipping halfway through.
The corn should take 10 to 12 minutes, turning every 3 to 4 minutes.
The steak should take 10 to 12 minutes, flipping halfway through, the temperature should read about 135℉ for medium.
There is just something about grilled corn and grilled chicken in the summertime so I brought my two loves together for these delicious Grilled BBQ Chicken Bowls with Black Bean-Corn Salad!
Simply grilled chicken is delicious. But grilled chicken elevated by the flavors of BBQ sauce? Hard to beat, in my opinion! The store-bought BBQ sauce allows you to infuse so much flavor into the chicken without using your entire spice cabinet — win-win. Top your perfectly grilled chicken with the Black Bean-Corn Salad and you have a bright, nourishing meal in under an hour.
Ingredients:
Can of Black Beans
Cherry Tomatoes
Red Onion
Fresh Cilantro
Red Bell Pepper
Corn
Avocado Oil
Lime Juice
Kosher Salt
Freshly Ground Black Pepper
Boneless, Skinless Chicken Thighs
BBQ Sauce
Prepared Brown Rice
Jalapeño
Shredded Smoked Gouda or Monterrey Jack Cheese
Step-by-Step:
Step One: begin the black bean-corn salad
In a large bowl, add the black beans, tomatoes, onion, cilantro, and bell pepper. Set aside.
Step Two: Prep the Chicken
Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt, and pepper. Toss to coat evenly.
Step Three: Prep the Corn
Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.
Step Four: Prep the Grill
When ready to cook, heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Step Five: Grill the Chicken and Corn
Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill then transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.
Step Six: Slice the Chicken and Corn
When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.
Step Seven: Serve and Enjoy!
Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!
Recipe FAQs:
Could I prep any of this in advance?
Yes! You could get all of the chopping for the Black-Bean Corn Salad completed in advance, plus even marinate your chicken in the morning ahead of grilling.
Do you think THIS RECIPE would WORK FOR MEAL PREP?
Definitely! The assembled Black-Bean Corn Salad lasts for 2 to 3 days in the fridge. I would just store all elements of the bowls separately then reheat and assemble as you are ready.
½cupshredded smoked gouda or Monterrey jack cheese
fresh cilantro,for garnish
Instructions
Start the Black Bean-Corn Salad:
In a large bowl, add the black beans, tomatoes, onion, cilantro and bell pepper. Set aside.
Prep the Chicken and Corn:
Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt and pepper. Toss to coat evenly.
Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.
Grill the Chicken and Corn:
When ready to cook, heat grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.
When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.
Serve:
Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!
This Halal-Inspired Chicken and Rice Skillet is sure to become a favorite when you are craving those Halal flavors at home!
The flavors of this recipe are inspired by the chicken and rice bowls created by Halal food trucks and The Halal Guys restaurants, if you are familiar. To simplify this recipe for the homecooked version, I decided to make this into one skillet and I love how it turned out.
You’ll start by making your spice blend that will be used for both the chicken and the rice. Once your chicken is seared, you will begin your rice then add your chicken back into the skillet to let it finish cooking along with the rice. While your chicken and rice cook, you can quickly whip up the delicious Halal white sauce, plus get your toppings ready for serving.
Ingredients: For the Skillet
Garlic Powder
Dried Oregano
Ground Coriander
Ground Cumin
Smoked Paprika
Ground Turmeric
Kosher Salt
Freshly Ground Black Pepper
Boneless Skinless Chicken Thighs
Avocado Oil
Unsalted Butter
Yellow Onion
Basmati White Rice
Lemon Zest and Juice
Low-Sodium Chicken Broth
Fresh Parsley
Plus a few more ingredients for the White Sauce and serving!
Step-by-Step:
Step One: Make the Seasoning Blend
In a small bowl, combine the garlic powder, oregano, coriander, cumin, smoked paprika, turmeric, salt and pepper. Set aside.
Step Two: Season the Chicken
Pat the chicken dry then season both sides of the chicken with 2 tablespoons of the spice mixture, reserving the rest for the rice.
Step Three: Sear the Chicken
Heat the oil in a large, deep skillet over medium-high heat. When hot, add the chicken in a single layer and cook on both sides until a golden-brown crust forms, 2 to 3 minutes per side. The chicken does not need to be fully cooked yet. Set the browned chicken on a clean plate and set aside.
Step Four: Start the Rice
Reduce the heat beneath the skillet to medium. Add the butter and let melt. Next, add the onions and cook, stirring, until they begin to soften, about 2 minutes. Add the rice and toss to combine. Stir in the remaining spice mixture and lemon zest. Cook, stirring, to toast the rice and spices, about 2 minutes.
Step Five: Continue Cooking the Chicken and Rice
Add the lemon juice, chicken broth, and parsley and stir to combine. Bring to a rapid simmer. Once simmering, reduce the heat to a light simmer and nestle the chicken and any of its juices back into the skillet. Cover and cook, simmering lightly, for 20 minutes. Remove from heat but keep the cover on and allow the rice to steam for another 5 more minutes.
Step Six: Make the White Sauce
Meanwhile, in a small bowl whisk together the white sauce ingredients. Set aside.
Step Seve: Serve and Enjoy!
To serve, ladle the chicken and rice in a shallow bowl. Add some shredded lettuce, diced tomatoes, a drizzle of the white sauce, and a drizzle of sriracha. Serve with warm pita and enjoy!
Recipe FAQs:
Can I make the white sauce in advance?
Yes! It lasts for 2 to 3 days in the fridge.
If making this for meal prep, how would you store and reheat?
I would store the chicken and rice in glass containers separate from the toppings so you can easily pop them into the oven to reheat! You can warm in the oven at 350F for 12-15 minutes, or until chicken is warmed through, then top with the shredded lettuce, diced tomatoes, a drizzle of the white sauce, and a drizzle of sriracha.
This Halal-Inspired Chicken and Rice Skillet is great for meal prep and is sure to become a family favorite! Comment below once you make it!
2lbsboneless skinless chicken thighs,trimmed of excess fat
2tablespoonsavocado oil
2tablespoonsunsalted butter
1cupfinely diced yellow onion(about ½ an onion)
1cupbasmati white rice,rinsed until the water runs clear
Zest of ½ lemon
2tablespoonsfreshly squeezed lemon juice
1 ½cupslow-sodium chicken broth
2tablespoonsfreshly chopped parsley
For the White Sauce:
½cupplain Greek yogurt
1/3cupmayo
2garlic cloves,minced
2teaspoonsdistilled white vinegar
1tablespoonfreshly squeezed lemon juice
1teaspooncane sugar(sub coconut sugar)
¼teaspoonkosher salt
¼teaspoonfreshly ground black pepper
1tablespoonminced parsley leaves
Optional, For Serving:
2cupshredded iceberg lettuce
2Roma tomatoes,diced
Warm pita bread
Sriracha
Instructions
Make the Chicken and Rice Skillet:
In a small bowl, combine the garlic powder, oregano, coriander, cumin, smoked paprika, turmeric, salt and pepper. Set aside.
Pat the chicken dry then season both sides of the chicken with 2 tablespoons of the spice mixture, reserving the rest for the rice.
Heat the oil in a large, deep skillet over medium-high heat. When hot, add the chicken in a single layer and cook on both sides until a golden-brown crust forms, 2 to 3 minutes per side. The chicken does not need to be fully cooked yet. Set the browned chicken on a clean plate and set aside.
Reduce the heat to medium. Add the butter and let melt. Add the onions and cook, stirring, until they begin to soften, about 2 minutes.
Add the rice and toss to combine. Stir in the remaining spice mixture and lemon zest. Cook, stirring, to toast the rice and spices, about 2 minutes.
Add the lemon juice, chicken broth, and parsley and stir to combine. Bring to a rapid simmer. Once simmering, reduce the heat to a light simmer and nestle the chicken and any of its juices back into the skillet. Cover and cook, simmering lightly, for 20 minutes. Remove from heat but keep the cover on and allow the rice to steam for another 5 more minutes.
Make the White Sauce:
Meanwhile, in a small bowl whisk together the white sauce ingredients. Set aside.
Serve:
To serve, ladle the chicken and rice in a shallow bowl. Add some shredded lettuce, diced tomatoes, a drizzle of the white sauce, and a drizzle of sriracha. Serve with warm pita and enjoy!
These Green Goddess Party Sandwiches are here to make your summer hosting easy and more delicious! Whip these up and your guests are sure to thank you later.
To me, there is nothing like a poolside summer sandwich when it is just too hot to grill or make anything else! But when hosting, you do not always have the time to make individual sandwiches for your guests. Enter: Party Sandwiches. With this concept, you take one giant loaf of bread, assemble with all your spreads, fillings, and toppings, and then slice into individual sandwiches. Making guest prep much simpler!
With these Green Goddess Party Sandwiches, I start by create the herby Green Goddess that I absolutely love. While you can make this with homemade mayo, store-bought will save you time if needed! Once your Greed Goddess is made, you will simply spread that onto the bottom of your loaf, then top with turkey, havarti cheese, avocado, red onion, cucumber, and alfalfa sprouts. I love the combination of all of these ingredients but feel free to get creative as well!
In a wide-mouth jar with an immersion blender or in a food processor, combine all of the Green Goddess ingredients and blend until smooth.
Step Two: Assemble the Sandwich
Spread the Green Goddess sauce on both sides of the ciabatta. To the bottom half of the ciabatta, layer the turkey, havarti, avocado, onion, cucumber, and alfalfa sprouts. Place the other half of the ciabatta on top to make one giant sandwich.
Step Three: Slice and Serve!
Using a serrated knife, cut the sandwich into 8 smaller sandwiches. If using, place the bamboo picks into each of the sandwiches. Serve and enjoy!
Recipe FAQs:
I don’t like turkey, could I use something else?
Of course! This would be great with sliced deli chicken if preferred. Or use this method with any sandwich fillings and toppings you prefer!
I can’t find soft ciabatta, what should I use?
I love focaccia bread for this recipe as well!
Can I make these in advance?
I would suggest making the Green Goddess in advance (you can store in the fridge for 2 to 3 days), but would assemble just before your party so your bread does not dry out or your avocado browns!
I hope you and your guests enjoy these Green Goddess Party Sandwiches all summer long! Comment below once you try them!
1loaf soft ciabatta or focaccia breadcut in half lengthwise
½lbthinly sliced deli turkey
4-5sliceshavarti or Swiss cheese
1small avocadothinly sliced
1/2red onionthinly sliced
½English cucumberthinly sliced
1cupalfalfa sprouts
8bamboo or long toothpicksoptional for serving
Instructions
Make the Green Goddess:
In a wide-mouth jar with an immersion blender or in a food processor, combine all of the Green Goddess ingredients and blend until smooth.
Assemble the Sandwich:
Spread the Green Goddess sauce on both sides of the ciabatta. To the bottom half of the ciabatta, layer the turkey, havarti, avocado, onion, cucumber, and alfalfa sprouts.
Place the other half of the ciabatta on top to make one giant sandwich. Then, using a serrated knife, cut the sandwich into 8 smaller sandwiches.
Place the bamboo picks into each of the sandwiches, serve and enjoy!
These Chili Crisp Chicken Bowls were an Instagram creation that needed a place on the blog! Spicy, fresh, and all around a great weeknight meal.
I love a weeknight chicken bowl and these bowls could not be more simple! To start, you will make the cucumber salad, which is the star of the dish. The cucumbers and herbs add a delicious freshness to the bowls while the rice vinegar and Fly By Jing Sichuan Chili Crisp add a zing. It is the perfect pairing! Once your salad is assembled, you will sear your simply seasoned chicken then be ready to assemble.
Ingredients:
Persian or Mini Cucumbers
Geen Onions
Toasted Sesame Seeds
Salt
Freshly Ground Black Pepper
Fly By Jing Sichuan Chili Crisp
Rice Vinegar
Fresh Cilantro
Fresh Thai Basil
Fresh Mint
Boneless Skinless Chicken Thighs
Fly by Jing Mala Spice Mix
Avocado Oil
Prepared Brown Cice
Lime Wedges
Step-by-Step:
Step One: Prepare the Cucumber Salad
In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.
Step Two: Season the Chicken
Season each side of the chicken with the Mala Spice Mix and salt.
Step Three: Sear the Chicken
In a large skillet and the avocado oil and heat over medium-high. Once the oil is hot, add the chicken thighs and cook until golden brown and cooked through, about 3-4 minutes per side.
Step Four: Slice the Chicken
Transfer the cooked chicken to a cutting board and let rest for a few minutes then slice.
Step Five: Assemble the Bowls
Next, add your prepared brown rice to each bowl, then add the chicken and top with the cucumber salad. Add additional herbs and chili crisp, plus lime wedges. Serve and enjoy!
I hope you love these Chili Crisp Chicken Bowls as much as I do! Comment below once you make them!
2tablespoonsFly By Jing Sichuan Chili Crisp,plus more for serving
2tablespoonsrice vinegar
2tablespoonsloosely chopped cilantroplus more for serving
2tablespoonsloosely chopped Thai basilplus more for serving
1tablespoonloosely chopped mintplus more for serving
For the Chicken:
1lbboneless skinless chicken thighstrimmed of excess fat
2tablespoonsFly by Jing Mala Spice Mix(see note)
1teaspoonkosher salt
2tablespoonsavocado oil
For Serving:
Prepared brown rice
Lime wedges
Instructions
Prepare the Cucumber Salad:
In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.
Prepare the Chicken:
Season each side of the chicken with the Mala Spice Mix and salt.
In a large skillet and the avocado oil and heat over medium-high. Once the oil is hot, add the chicken thighs and cook until golden brown and cooked through, about 3-4 minutes per side.
Transfer the cooked chicken to a cutting board and let rest for a few minutes then slice.
Assemble:
Next, add your prepared brown rice to each bowl, then add the chicken and top with the cucumber salad. Add additional herbs and chili crisp, plus lime wedges. Serve and enjoy!
Notes
If you cannot get Fly by Jing Mala Spice Mix, salt and pepper works fine! You can do a total of 1 teaspoon of salt and 1/2 teaspoon of black pepper.
I can’t get enough of fish tacos so I am so excited to add another to the blog with these flavorful Grilled Fish Tacos with Citrus Slaw and Green Sauce!
Don’t let the ingredient list or steps overwhelm you with this recipe. I promise you it all comes together beautifully! For this #DDGrillWeek 2024 recipe, you’ll start by simply marinating the fish with olive oil and dried spices. Next, you’ll toss together the simple slaw and let that marinate as you hit the grill.
Once your grill is prepped, you’ll start by grilling the poblanos for your green sauce then set those aside as you grill the fish and tortillas. The fish and tortillas will be kept warm as you blend up your green sauce with the poblanos, Greek yogurt, cilantro, and more. After your sauce is blended up, flake your fish, assemble your tacos, and enjoy! With a Clayton Margarita if you are feeling extra festive.
Grilled Fish Tacos with Citrus Slaw and Green Sauce Ingredients:
Ground Cumin
Smoked Paprika
Garlic Powder
Onion Powder
Dried Oregano
Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil
Mahi Mahi or Halibut
Freshly Squeezed Lime Juice
Freshly Squeeze Lemon Juice
Honey
Shredded Green Cabbage
Shredded Purple Cabbage
Green Onions
Fresh Cilantro
Poblano Peppers
Garlic
Greek Yogurt
Corn Tortillas
Jalapeño or Serrano Pepper
Lime Wedges
Recipe Step-by-Step:
Step One: Make the Fish Marinade
In a small bowl, combine the cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and olive oil. Stir until well combined until it turns into a paste-like consistency.
Step Two: Marinate the Fish
Pat the fish dry and brush the spice mixture over the top flesh of the fish and rub it in so that it evenly coats the fish. Set aside for 15 minutes to marinate while you prepare the slaw.
Step Three: Make the Slaw
In a large bowl, whisk together the olive oil, lime juice, lemon juice, honey, salt, and black pepper until well combined. Add the green and purple cabbage, green onion, and cilantro. Gently toss to coat. Set aside.
Step Four: Prep the Grill
When ready to cook, heat the grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Step Five: Grill the Poblano Peppers
Add the poblano peppers to the hot grill and grill for about 12 to 15 minutes until the skin is charred and blackened, flipping here and there to achieve an even grill. Transfer the cooked poblanos to a bowl and cover with foil or saran wrap to allow to steam while you cook the fish.
Step Six: Grill the Fish
Add the fish to the greased grill and cook until the fish is opaque and flakes easily with a fork, 5 to 6 minutes per side. Transfer to a platter and cover with foil until ready to serve.
Step Seven: Grill the Tortillas
Add the tortillas to the grill and char until just warm and more pliable, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm until ready to serve.
Step Eight: Make the Green Sauce
After the poblanos have steamed, they should peel very easily. Peel off the skin on the top layer, then remove the stem and seeds. Add the peeled poblanos to a blender with the cilantro, garlic, Greek yogurt, lime, and salt to make the sauce. Blend until smooth.
Step Nine: Serve and Enjoy!
To serve, flake fish and serve in the warm tortillas. Top with the slaw, a drizzle of the green sauce, and thinly sliced jalapeño or serrano pepper if desired! Serve with a wedge of lime.
Recipe FAQs:
Is the green sauce spicy?
I do not find poblanos particularly spicy! If you want to spice up your tacos, serve with thinly sliced jalapeño or serrano peppers.
Could I omit the tortillas?
Yes! This is great served in a bowl over the cabbage slaw and with a side of rice if preferred.
1jalapeño or serrano pepper,very thinly sliced (optional)
1lime cut into wedges
Instructions
Marinate the Fish:
In a small bowl, combine the cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and olive oil. Stir until well combined until it turns into a paste-like consistency.
Pat the fish dry and brush the spice mixture over the top flesh of the fish and rub it in so that it evenly coats the fish. Set aside for 15 minutes to marinate while you prepare the slaw.
Make the Slaw:
In a large bowl, whisk together the olive oil, lime juice, lemon juice, honey, salt, and black pepper until well combined. Add the green and purple cabbage, green onion, and cilantro. Gently toss to coat. Set aside.
Grill the Fish, Poblanos, and Tortillas:
When ready to cook, heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Add the poblano peppers to the hot grill and grill for about 12 to 15 minutes until the skin is charred and blackened, flipping here and there to achieve an even grill. Transfer the cooked poblanos to a bowl and cover with foil or saran wrap to allow to steam while you cook the fish.
Add the fish to the greased grill and cook until the fish is opaque and flakes easily with a fork, 5 to 6 minutes per side. Transfer to a platter and cover with foil until ready to serve.
Add the tortillas to the grill and char until just warm and more pliable, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm until ready to serve.
Make the Green Sauce:
After the poblanos have steamed, they should peel very easily. Peel off the skin on the top layer, then remove the stem and seeds. Add the peeled poblanos to a blender with the cilantro, garlic, Greek yogurt, lime, and salt to make the sauce. Blend until smooth.
Serve and Enjoy:
To serve, flake fish and serve in the warm tortillas. Top with the slaw, a drizzle of the green sauce, and thinly sliced jalapeño or serrano pepper if desired! Serve with a wedge of lime.
These Giardiniera Chicken Melts take classic grilled chicken to the next level and I cannot get enough of them! Saucy, cheesy, tangy, what more could you want?
If you are not familiar, giardiniera is an Italian relish that consists of pickled vegetables in vinegar or oil. It can pack a punch if you get the hot which I love! But mild or hot, the pickled flavor adds a delicious tang to this dish.
This recipe starts by simply marinating your butterflied chicken breasts and prepping your veggies. You’ll then grill the chicken and veggies. Once the chicken is almost complete, you’ll top each chicken breast with marinara, mozzarella, and the giardiniera and let cook until the cheese is nice and melted. Serve alongside the veggies and your #DDGrillWeek 2024 dinner will be ready to go!
Ingredients:
Garlic
Fresh Oregano
Fresh Parsley
Extra Virgin Olive Oil
Salt
Freshly Ground Black Pepper
Lemon Zest and Juice
Red Wine Vinegar
Boneless, Skinless Chicken Breasts
Mini Peppers
Zucchinis
Marinara
Shredded Mozzarella Cheese
Mild or Hot Giardiniera
Recipe Step-by-Step:
Step One: Make the Chicken Marinade
In a large bowl, whisk together the garlic, oregano, parsley, olive oil, salt, pepper, lemon zest, lemon juice, and red wine vinegar until well combined. Set aside.
Step Two: Prep the Chicken
On a large cutting board, slice the chicken breasts open lengthwise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness. Transfer the butterflied chicken to the marinade and toss to coat. Set aside at room temperature to marinade for at least 30 minutes, or in the fridge for up to 4 hours.
Step Three: Prep the Veggies
Meanwhile, place the mini bell peppers and sliced zucchini on a large sheet pan and drizzle with the olive oil. Season with salt and pepper. Set aside.
Step Four: Prep the Grill
Heat the grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Step Five: Start the Chicken
Add the chicken to one half of the grill and cook for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process.
Step Six: Grill the Veggies
To the other half of the grill, add the mini bell peppers and zucchini, in a single layer. Grill for about 6 minutes total, flipping halfway through, until grill marks appear and the zucchini is tender and the bell peppers soften. Transfer to a serving platter and set aside.
Step Seven: Finish the Chicken
Reduce the heat to medium-low and divide the marinara on top of each of the chicken breasts. Next, top with the mozzarella, then the giardiniera. Close the lid and let cook until the cheese is nice and melty, 3 to 4 more minutes.
Step Eight: Serve and Enjoy!
Transfer the cooked chicken to a serving platter and garnish with fresh parsley.
I hope y’all love these Giardiniera Chicken Melts! Comment below once you try them!
2medium zucchinisliced ¼-inch thickness on the diagonal
3tablespoonsextra virgin olive oil
For the Toppings:
1cupmarinara
½cupshredded mozzarella cheese
¾cupmild or hot giardiniera
Fresh parsleyfor garnish
Instructions
Make the Chicken Marinade:
In a large bowl, whisk together the garlic, oregano, parsley, olive oil, salt, pepper, lemon zest, lemon juice, and red wine vinegar until well combined. Set Aside.
Prep the Chicken:
On a large cutting board, slice the chicken breasts open lengthwise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness. Transfer the butterflied chicken to the marinade and toss to coat. Set aside at room temperature to marinade for at least 30 minutes, or in the fridge for up to 4 hours.
Prep the Veggies:
Meanwhile, place the mini bell peppers and sliced zucchini on a large sheet pan and drizzle with the olive oil and season with salt and pepper. Set aside.
Grill the Chicken and Veggies:
Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
Add the chicken to one half side of the grill and cook for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process.
To the other half of the grill, add the mini bell peppers and zucchini, in a single layer. Grill for about 6 minutes total, flipping halfway through, until grill marks appear and the zucchini is tender and the bell peppers soften. Transfer to a serving platter and set aside.
Reduce the heat to medium-low and divide the marinara on top of each of the chicken breasts. Next, top with the mozzarella, then the giardiniera. Close the lid and let cook until the cheese is nice and melty, 3 to 4 more minutes.
Serve and Enjoy:
Transfer the cooked chicken to a serving platter and garnish with fresh parsley.
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