Teriyaki Chicken and Rice

It's a sheet pan meal, too! I LOVE sheet pan meals! This Teriyaki Chicken meal is being added to my big arsenal of quick, weeknight meals that my kids love. I promise you'll want to add this gem to your regular rotation!

Speaking of teriyaki sauce, you're more than welcome to use any kind you like here.

I don't love all the sugar and/or corn syrup in most teriyaki sauces. So... I made my own. It's quick to throw together and since it's honey-sweetened you can control the amount of sweetness!

Teriyaki Chicken Rice Bowl Ingredients

• Chicken breasts or thighs - boneless, skinless works best here. And yes it's juicy!
• Pineapple - I chopped some fresh pineapple, but you can use canned if you want.
• Broccoli - About 2 crowns and chop it smaller than you would for a veg tray so it cooks quickly.
• Avocado oil - For roasting
• Sea Salt
• Soy Sauce - I use gluten free tamari, but you can also use coconut aminos if you're avoiding soy altogether.
• Rice vinegar - unseasoned
• Sesame Oil
• Honey
• Garlic - fresh or granulated
• Ginger - fresh or ground
• Asian-style hot sauce - sriracha and sambal oelek are my favorites
• Steamed Rice - You can also use my Instant Pot Coconut Rice or Roasted Cauliflower Rice if you're wanting this to be lower carb/grain free.
• Green onions and sesame seeds - for garnish. Totes optional.

How to make Teriyaki Chicken and Rice

1. Cook the rice first!
2. Roast the chicken on one pan and the broccoli + pineapple on another under your oven broiler, rotating pans halfway through.
3. Cook all the sauce ingredients for about 10 minutes in a saucepan over medium high heat until reduced to about ¾-1 cup.
4. Assemble the bowls with rice, chicken, broccoli, and pineapple. With a drizzle of sauce and a sprinkle of green onions and sesame seeds.

Chicken Teriyaki Rice Bowl Variations

• Swap out the meat for chunks of pork loin or slices of steak.
• Use a different quick cooking vegetable in place of the broccoli, like chopped asparagus, shredded Brussels sprouts, snow peas, bell peppers, thinly sliced onions. Or a combination!
• Don't want the pineapple? Replace it with more veg!
• Make it spicy! Add more hot sauce to the teriyaki sauce and add sliced jalapeños to the pan with the broccoli.

What to serve with Teriyaki Chicken and Rice

This meal is meant to stand on its own, but if you're wanting to flesh it out, try adding one of these sides...

Cucumbers in Vinegar

Ginger Salad

Asian Paleo Chopped Salad

How to store leftover Chicken Teriyaki with Rice

Store any leftover in lidded containers, chilled, for up to 5 days. Store the teriyaki sauce separately.

Teriyaki Chicken Rice Bowl FAQs

More Easy Sheet Pan Recipes on Perry's Plate

Hawaiian Chicken Sheet Pan

Thai Chicken Dinner

Chicken Shawarma Plate

Garlic Butter Salmon

Greek Salmon

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken Teriyaki with Rice

Yield: Serves 5

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Teriyaki chicken sheet pan style! I love quick sheet pans for busy weeknights! You'll dig how easy this is to throw together. Use any kind of teriyaki/stir fry sauce you like or whip up my easy honey-sweetened version below.

Print

Ingredients

For the bowls:

Toggle ingredient group

• 1 ½ pounds boneless skinless chicken breasts or thighs
• 2 broccoli crowns, cut into 1-inch pieces (5-6 cups total)
• 1 ½ cups fresh or canned pineapple, cut into ½-inch pieces
• 2 green onions, thinly sliced (optional)
• 5 cups freshly steamed rice (see note)
• 3 Tablespoons avocado oil, divided
• 1 Tablespoon soy sauce or tamari

For the sauce:

Toggle ingredient group

• ½ cup soy sauce or tamari
• ¼ cup honey
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1 Tablespoon fresh ginger, minced or grated (or ½ teaspoon ground ginger)
• 1 Tablespoon fresh garlic, minced or grated (or ½ teaspoon garlic powder)
• ½ teaspoon sriracha or another Asian style hot sauce

Instructions

1. Get your rice going first.
2. Preheat your oven broiler to high and place one rack as high as you can and the other on the very bottom. Line a couple of large rimmed sheet pans with parchment or treat with nonstick spray.
3. Put the ingredients for the sauce in a small saucepan. Bring to a boil and let it go for about 10 minutes until it's reduced to roughly ¾-1 cup of sauce. Set aside.
4. Meanwhile, put the chicken on one sheet pan. Drizzle with 1 Tablespoon avocado oil, 1 Tablespoon soy sauce, and a generous pinch of sea salt. Toss everything to coat the chicken well, and spread it out evenly.
5. Put the broccoli and pineapple on the other pan. Drizzle with the remaining 2 Tablespoons of oil and a generous pinch of sea salt.
6. Put the chicken on the top rack close to the heating element and the broccoli on the bottom. Cook for 5 minutes, then rotate the racks. Cook for another 5 minutes and check the chicken for doneness by cutting one of the larger chunks in half with a knife. If there's no pink inside, then remove the pan from the oven.
7. Cook the broccoli and pineapple for another 2-3 minutes or until they're as toasty as you prefer.
8. Assemble the bowls with a spoonful of rice, some chicken, broccoli, pineapple, a sprinkle of sliced green onions (sesame seeds and extra hot sauce if you prefer) and a drizzle of the warm teriyaki sauce!

Notes

1. If you're avoiding soy, you can swap out the soy sauce for coconut aminos, but use ⅔ cup instead since it's not as strong as soy sauce.
2. You could also use my Instant Pot Coconut Rice here (it's my favorite) or Roasted Cauliflower Rice as a grain-free option. Since the oven is occupied you could toss the cauliflower rice in a large skillet with some oil.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 Count (Pack of 1), Silver
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Chicken Teriyaki and Rice appeared first on Perry's Plate.

Sushi has been a favorite in our family for over a decade now. At first we were excited that our littles liked sushi but soon realized how expensive their sushi requests became.

Making sushi rolls and bowls at home saves us a chunk of money and it’s SUPER fun for the kids to make their own rolls.

What is a Spicy Shrimp Roll?

A spicy shrimp roll is a maki roll (sushi roll) made with a creamy shrimp mixture that contains a little heat. The shrimp “salad” is made by coarsely blending cooked shrimp with some spicy mayo and other ingredients.

Why You'll Love These Spicy Sushi

• It’s less intimidating than sushi rolls that contain raw fish – if you’re feeding people who are leery of that.
• They’re super kid-friendly and the self-assembly makes it easy for picky eaters to prep their food exactly how they want.
• There’s some versatility here! Pair the shrimp mixture with whatever sushi-friendly vegetables or toppings you like.
• You can even make these into rice bowls if you don’t want to roll them.

Shrimp Sushi Roll Recipe Ingredients

For these spicy shrimp rolls, you'll need these components:

• Sushi rice
• Spicy Shrimp Salad
• Cucumbers & Avocado
• Nori wrappers

What is the Best Rice for Sushi Rolls

Short grain rice is higher in starch which creates stickier rice -- ideal for making sushi rolls. Try to find short grain white rice or rice that is specifically labeled as "sushi rice" for best results.

The easiest way to roll sushi is by using a sushi mat. You can find inexpensive bamboo sushi mats for rolling sushi on Amazon or in an Asian grocery store.

How to Make Spicy Shrimp Roll Sushi

How to make Sushi Rice

1. Soak the rice

Usually you'd make fluffy rice by rinsing the rice until the water runs clear, but in this case you want to soak the rice and then cook the rice in the water you soaked the rice in.

This only takes about 15 min, so you can start gathering the rest of the ingredients for your components. 

2. Cook the rice

Even though I have a rice cooker, I like to do this on the stovetop so I can have more control over the steaming. Sometimes extra starchy rice burns or sticks to the pot in my Instant Pot, so I like to do it in a smaller pot on the stove.

Bring the rice to a boil, then reduce the heat to medium low, cover, and simmer fro 15 minutes.

Remove the pot from the stove and let it sit for another 10-15 min, covered. 

3. Make the sushi dressing 

Combine the rice vinegar, sugar, and salt in a small bowl and mix well until the salt and sugar is dissolved.

4. Finish the sushi rice

Transfer the rice to a medium or large bowl. I do this so the rice cools more quickly.

Pour the dressing over the finished sushi rice and cover the bowl with a tea towel. 

Ideally the sushi rice should be close to room temperature when you use it, so set it aside while you finish prepping the other components.

How to make Spicy Shrimp Salad

1. Cook the shrimp in a skillet with the lime juice and either tamari or coconut aminos (if you're avoiding soy).
2. Transfer it to a food processor and pulse a few times to chop it roughly.
3. Add the rest of the ingredients (mayonnaise, sriracha sauce, etc) and pulse until everything is smooth. Add as much or as little sriracha as you like!

How to assemble a Shrimp Sushi Roll

1. Prepare the nori wrapper

Gather your components -- including a small bowl of warm water (you'll see why in a minute)

Lay the bamboo mat flat on your countertop or a cutting board. Place a nori wrapper on the bamboo mat, shiny-side down.

Spread about ½ cup sushi rice evenly on the mat. Dip your fingers in that little bowl of water and use your fingertips to spread the rice around without it sticking to your fingers. (Cool trick right?)

Leave about an inch of space at the bottom of the mat (the edge close to you).

Spread a few spoonfuls of the shrimp salad on that bottom edge (about 3-4 Tablespoons) and lay your thinly sliced cucumbers and avocados on top.

Sometime I like to sprinkle some toasted sesame seeds on the rice for some extra flavor, but that's totally optional.

2. Roll it up

Use the bamboo mat to roll the nori wrapper around so the filling is enclosed. Then tightly continue to roll the nori wrapper while using the mat to compress the roll -- without rolling the mat up in the sushi roll. Does that make sense?

When you get the whole thing rolled up, squeeze the bamboo mat around the roll to tighten it further.

Now you have a homemade sushi roll ready to slice!

3. Slice it

Use a sharp serrated knife to cut the roll into ½-1 inch pieces and serve!

How to Make Spicy Shrimp Sushi Ahead of Time

Make the components ahead of time and make the rolls when you’re ready. OR you can turn them into an easy sushi roll bowl and skip the rolling all together!

Spicy Shrimp Roll Recipe Variations

Swap out the shrimp: My daughter has a shrimp allergy, so I make a version of the shrimp salad with artificial crab meat. You can also use real crab meat or any kind of cooked or sushi-grade raw fish.

How to Serve Spicy Shrimp Roll

I like to arrange them on a platter and let me family go nuts!

If I'm feeling fancy I drizzle some sriracha mayo on them and sprinkle on more sesame seeds and maybe some thinly sliced green onion or chopped cilantro.

Or straight sriracha if I'm feeling feisty.

You can also serve them traditionally with some tamari, pickled ginger, and wasabi paste.

Spicy Shrimp Sushi Bowl

The components for the spicy shrimp rolls can be made into a sushi bowl if rolling sushi isn't your thing! Just make the sushi rice, the shrimp salad, and chop the cucumbers and avocados.

I prefer to swap out the nori wrappers for roasted seaweed snacks and have some kind of dressing and toppings.

I like to make some sriracha mayo (in recipe notes!), straight sriracha, and some extra roasted sesame seeds (or Japanese furikake seasoning -- they sell it at Trader Joe's), thinly sliced green onion, and/or chopped fresh cilantro.

Spicy Shrimp Roll Sushi FAQS

More From Perry's Plate

More Sushi-related recipes on Perry's Plate

If you like this recipe, you might like these ones too!

Paleo California Roll Sushi Bowl

Ahi Tuna Poke Bowl with Spicy Mayo

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spicy Shrimp Sushi Roll Bowl

Yield: 4 Rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Make these Spicy Shrimp Rolls at home for a fun, easy dinner! You can make them as spicy or as mild as you like -- just pull out some frozen shrimp and you can have these shrimp rolls (or bowls!) on the table in under an hour.

Print

Ingredients

For the sushi rice

Toggle ingredient group

• 1 ½ cups sushi rice or short-grain white rice
• 4 Tablespoons rice vinegar
• ½ teaspoon sea salt
• ½ teaspoon sugar

For the shrimp salad

Toggle ingredient group

• 1 Tablespoon coconut oil
• 1 pound shrimp, peels and tails removed
• 2 Tablespoons + 1 teaspoon tamari or coconut aminos
• 1 lime
• 2 Tablespoons mayonnaise
• 1-2 Tablespoons sriracha sauce

For the sushi rolls

Toggle ingredient group

• 4-5 nori seaweed wrappers
• ½ English cucumber
• ½ avocado
• Toasted sesame seeds (optional)
• Sriracha mayo (see note)
• Extra sriracha sauce (for garnish)

Instructions

1. Put the sushi rice in a medium sauce pan with 2 cups of water. Let it sit for 15 minutes. Bring to a boil, then cover the pan, reduce heat to medium-low, and let it cook for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
2. Meanwhile, Put the coconut oil in a large skillet over high heat. When the pan has pre-heated, add the shrimp, 2 Tablespoons of tamari and the juice from ½ the lime. Cook until the shrimp is just barely pink all the way through.
3. Transfer the shrimp to the workbowl of a food processor and let it cool for a few minutes until no longer steamy.
4. If your rice has finished cooking, transfer it to a medium bowl and fluff it with a fork. Combine the rice vinegar, sugar, and salt in a small bowl and mix until everything has dissolved. Pour the dressing over the rice and mix gently to combine. Put a tea towel over the bowl and set it aside until ready to use.
5. Pulse the shrimp a few times until roughly chopped. Add the mayonnaise, 1-2 Tablespoons sriracha, 1 teaspoon tamari, and the juice from the other half of the lime to the workbowl and pulse a few more times until the shrimp is minced and everything is blended well.
6. Thinly slice the cucumber and avocado into strips. Put some warm water in a small bowl. Prepare your sushi rolling work station by gathering your components.
7. Lay the bamboo mat flat on a cutting board. Place a nori wrapper on the bamboo mat shiny side down. Spread about ½ cup of sushi on the nori wrapper leaving an inch of space on the edge closest to you.
8. Spoon about 2-3 Tablespoons of shrimp salad evenly on that bare edge and top with a few strips of cucumber and avocado. If you're using sesame seeds, sprinkle a little some over the filling and the rice.
9. Start rolling up the nori wrapper, using the bamboo mat to help you keep it tight. Roll it all the way up and cover the roll with the mat and squeeze it tight. Pull the bamboo mat off the roll and... voila! (Don't get discouraged if your roll isn't tight at first. Sometimes this takes practice.)
10. Slice the roll into 1-inch pieces using a sharp serrated knife.
11. Serve with sriracha mayo, sriracha, and/or tamari.

Notes

Sriracha Mayo: blend ½ cup mayonnaise, 2-4 Tablespoons sriracha, juice from ½ a lime, and a few pinches of salt, to taste. Add more sriracha if you want it spicier.

Make Ahead Suggestions: You can make the sushi rice a few hours ahead of time. In fact, it's easier to work with if the rice is room temperature. The shrimp salad and cucumbers can be prepped a day or two in advance as well.

Sushi Bowl Variation: Combine the components in a bowl instead of making sushi rolls. Just chop the cucumbers into cubes and swap out the nori wrappers for some roasted seaweed snacks (that's what we prefer). Top with a drizzle of sriracha mayo.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  San-J Tamari Soy Sauce - Gluten Free Soy Sauce, Tamari Sauce, Brewed Soy Sauce, Vegan, Kosher, Non-GMO, No Artificial Preservatives, Made with 100% Soy - 10 Fl Oz, 2-Pack
• 
  Daechun Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea
• 
  2 Pack Bamboo Sushi Rolling Mat,Sushi maker, Sushi roll maker (9.5" x 9.6")

Nutrition Information

Yield 4 Serving Size 1 roll
Amount Per Serving Calories 481Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 243mgSodium 1875mgCarbohydrates 42gFiber 4gSugar 6gProtein 31g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Spicy Shrimp Sushi Bowl appeared first on Perry's Plate.

This homemade BBQ sauce is my all-time favorite BBQ sauce. Honestly.

It has a balsamic vinegar base and it's super tangy with just the right amount of sweetness from honey. It's dark and rich and it makes me so happy.

I've been making this sauce for years. It was originally part of my Easy Grilled BBQ Chicken post, but I decided that it need its own post.

This BBQ sauce recipe was adapted from a recipe by Giada de Laurentiis.

Yep. I found my favorite BBQ sauce from a famous Italian chef.

I tweaked her recipe to suit my taste and make it more paleo-friendly.

Can you make this BBQ sauce low-carb or Keto?

Yep. I included adaptations for low carb AND Whole30 in the recipe instructions.

One thing to note is that balsamic vinegar naturally has more carbs than other kinds of vinegar. So if you're watching your carbs, use a light hand with this BBQ sauce.

How to make BBQ sauce

I always thought making homemade BBQ sauce would be fussy and time-consuming.

Turns out it's not. At all.

You just toss all the ingredients into the saucepan and let it simmer for a little while. That's it!

Most BBQ sauce recipes are formatted this way. If the recipe is a little fancier it may involve roasting garlic or adding chiles or some other ingredient.

However, most BBQ sauce recipes have a tomato sauce-vinegar base and simply require simmering.

Like I said earlier, this BBQ sauce is my most FAVORITE for grilled chicken. Doesn't that sauce look AMAAAAAAZING?

Here are a few ways to use this Balsamic BBQ Sauce:

Recipes to use Balsamic BBQ Sauce

Grilled BBQ Chicken. Of course.

Instant Pot BBQ Pulled Pork is delicious with this sauce, too!

If you're into ribs, try The Best Instant Pot Ribs. They're the easiest thing ever and SO tender in a fraction of the time!

I put a little BBQ sauce in my Smoky BBQ Beef Chili and this sauce is my favorite one to use.

How long does homemade BBQ sauce last in the fridge?

Honestly?

Probably 3-4 weeks, but use it up in 2-3 weeks to be on the safe side.

More Homemade BBQ Sauce Recipes on Perry's Plate

• Honey Lime Ginger BBQ Sauce
• Low-Carb Raspberry Chipotle BBQ Sauce
• Caribbean-Style BBQ Sauce

I also have more homemade BBQ sauce recipes in both of my cookbooks -- The Big Book of Paleo Slow Cooking and The Big Book of Paleo Pressure Cooking.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Balsamic BBQ Sauce

Yield: Makes 2 cups

Print

Ingredients

• 1 cup balsamic vinegar
• 8 ounce can of tomato sauce
• 3 Tablespoons honey
• 1 clove garlic, minced
• 2 Tablespoons coconut aminos or Worcestershire
• 1 Tablespoon Dijon mustard
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Put all of the ingredients into a medium saucepan. Bring to a boil, then cook on a low boil at medium heat until the mixture has reduced to about 2 cups. It should be slightly thicker and coat the back of a spoon.
2. Use immediately or rransfer to a lidded jar or other conter for storage. Store chilled for up to two weeks.

Notes

WHOLE30 adaptation: Use Date Paste in place of the honey and yellow mustard in place of the Dijon.

Low-Carb/Keto adaptation: Use a low-carb sweetener like monkfruit in place of the honey. The balsamic vinegar still has a more carbs than regular vinegar, so don't use a lot at once.

Nutrition Information

Yield 8 Serving Size ¼ cup
Amount Per Serving Calories 66Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 424mgCarbohydrates 15gFiber 1gSugar 13gProtein 1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Balsamic Homemade BBQ Sauce appeared first on Perry's Plate.

After I posted The Best Chicken Fajitas (they really are), I tried that same marinade with some steak fajitas.

You know what? It wasn't as good with steak.

Beef has a stronger flavor and needed a deeper, smokier sort of flavor.

So, I got to work and created the best steak fajitas I've ever made!

Steve was especially excited about this one -- he always orders steak fajitas when we go out for Mexican. It's almost Father's Day, too, so here you go, hon!

You Will Love This Steak Fajitas Marinade

• Great for group entertaining on a Blackstone griddle or BBQ grill.
• Can be mostly prepped ahead of time.
• A delicious meal prep with some street taco tortillas, over salad greens, or some rice & beans.
• Works well with chicken or pork!

Homemade Steak Fajitas Ingredients

For the marinade:

• Heat safe oil: I use avocado oil if I know that I’m grilling.
• Coconut aminos: You can also use Worcestershire or soy sauce
• Smoky Chipotle Taco Seasoning: This is a custom seasoning blend that’s easy to make, but you can use any kind of taco seasoning you like.
• Coconut sugar: Brown sugar also works here.
• Hot sauce: Any kind! Or leave it out if you’d prefer.
• Limes: You’ll need the juice for the marinade and also a few to cut up and use a garnish.

For the fajitas:

• Fajita toppings: Guacamole, sour cream, hot sauce, cotija cheese…. whatever you prefer.
• Flank steak or skirt steak: I’ve also used other cuts of steak (NY strip, sirloin) and sliced them really thin after grilling.
• Sea salt
• Bell peppers: any color
• Yellow onions: Sweet or white onions also work well
• Fresh cilantro: Yes. And lots. Unless you think it tastes like soap.
• Tortillas: Any kind!

What type of steak is best for fajitas?

Flank steak is typically the most common cut of beef for steak fajitas. It's a thin, relatively inexpensive cut of meat, which works to your benefit. It's easy to infuse flavor when meat isn't so thick.

Skirt steak would also work well because it's similar in thickness as flank steak.

You can also use other types of steak -- like strip steak or sirloin steak. I'd stay away from thicker cuts like ribeye.

The secret ingredient is the Smoky Chipotle Taco Seasoning I posted recently. If you have a batch of that on hand, the marinade comes together really quickly!

I love that taco seasoning so much.

If you don't want to use my blend for this recipe you can use regular taco seasoning and add a diced chipotle pepper from a can of chipotle in adobo sauce (about 2 teaspoons if you can find them pre-chopped.)

How to Make Stake Fajitas

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

How to cook fajita peppers and onions

I like to slice my peppers and onions into strips and marinate them along with the meat. It gives them SO much flavor this way, but cooking them on the grill can be tricky.

My favorite way to cook peppers and onions for fajitas is using a grill skillet. If you don't have one and you do a lot of grilling, I HIGHLY recommend getting one.

I got my stainless steel one from Williams-Sonoma several years back (they don't sell this particular one anymore), but Amazon has a similar one. I like that the handles are removable so you can close your grill lid.

Don't have a grill skillet? Saute them in a REALLY hot oiled pan in batches so you get some nice coloring. Don't try to cook them all at once or you'll have some sad, steamed vegetables.

You can also broil them on the highest oven rack.

How to cut across the grain

You've heard the term "cutting across the grain" in steak recipes, right?

This simply means to cut in the opposite direction (or perpendicular) to the direction of the meat grain (or striation lines in the meat).

When you cut opposite of those lines you're cutting through a lot of connective tissue that you'd have to chew through if you cut WITH the grain, or parallel to the lines going through the meat. You don't want that.

Steak Fajitas Marinade Tips

• Make sure to slice the steak against the grain so it’ll be nice and tender and easy to chew.
• I highly recommend marinating overnight. At the very least, marinate it at room temp for an hour.
• Let the steak sit at room temp for at least 30 minutes before grilling to get some of the chill off.
• When you put the steak on the grill, make sure the grill is really hot. And let the steak cook undisturbed for at least 4-5 minutes to form nice grill marks.
• Save time by prepping the marinade ahead of time and slicing the onions and peppers. Chill everything until ready to use.

How to Serve the Best Steak Fajitas

You can serve these traditionally with tortillas and the usual fixings – guacamole, pico de gallo, sour cream, cilantro, hot sauce.

The steak and grilled vegetables make a stellar fajita salad over a bed of salad greens and some kind of mexi ranch. My Roasted Jalapeño Ranch Dressing would be delicious here.

You can also put together fajita bowls with Cilantro Rice and Mexican Black Beans.

Storing Homemade Steak Fajitas

Any leftover steak and grilled vegetables can be stored in an airtight container for up to a week.

You can prep the marinade ahead of time and chop the vegetables, but I don’t recommend freezing anything.

Frequently Asked Questions

Here are some of my favorite sides and garnish recipes to serve with fajitas!

• Instant Pot Cilantro Lime Rice -- a knock off of the rice found in Cafe Rio or Costa Vida Mexican restaurants.
• If you're going all out, make a batch of Instant Pot Mexican-Style Black Beans. (See how two Instant Pots can be handy? Situations like this.)
• Homemade Guacamole and Pico de Gallo are non-negotiable.
• Southwest Cabbage Slaw is an EXCELLENT base for a fajita salad.
• And you might as well drizzle some Roasted Jalapeno Paleo Ranch on top.

Homemade Steak Fajitas

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 40 minutes

Flank steak and veggies are marinated in a smoky marinated with a touch of heat to make these super flavorful fajitas! Use them to make traditional fajitas or throw them on a salad (our favorite way to eat them!) And save the leftovers for breakfast the next day.

Print

Ingredients

For the marinade:

Toggle ingredient group

• 2 Tablespoons oil
• 2 Tablespoons coconut aminos
• 4 teaspoons Smoky Chipotle Taco Seasoning
• 2 teaspoons coconut sugar
• 2 teaspoons hot sauce
• 2 limes

For the fajitas:

Toggle ingredient group

• 1 1-2 pound flank steak
• ½ teaspoon salt
• 2 bell peppers, any color
• 2 medium yellow onions
• Fresh, chopped cilantro
• Your favorite paleo or gluten-free tortillas
• Fajita toppings (guacamole, salsa, sour cream, jalapenos, extra lime wedges, cotija cheese.)

Instructions

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

Notes

Nat's Note: If you plan on marinating your steak for more than 8 hours, add the marinade to the peppers & onions later, like a few hours before cooking. If they marinate too long they might get mushy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mr. BBQ Stainless Steel Skillet with Removable Heat Resistant Handle 

The post BEST Steak Fajitas appeared first on Perry's Plate.

You’ll love this marinade! I use it for Thai-inspired grilled chicken, too. It would also be delicious on steak.

Serve the chicken and vegetables as is or in a rice bowl (my favorite!) Try it with my Instant Pot Coconut Rice for a fun twist!

Thai Chicken Sheet Pan Dinner Ingredients

• Chicken breasts or thighs
• Coconut aminos: if you’re not averse to soy, you can use soy sauce or tamari (gluten free soy sauce) here. Just omit the fish sauce if you do so it’s not overly salty.
• Fish sauce
• Fresh ginger
• Fresh lime
• Fresh garlic
• Sriracha, sambal oelek, or another Asian-style hot sauce: optional
• Brussels sprouts: if you can find pre-trimmed/cut ones at the store, even better!
• Cauliflower
• Avocado oil
• Salt
• Steamed rice

How to Make this Thai Sheet Pan Chicken Dinner

1. Place the chicken in a shallow bowl or a gallon-sized zip top bag.
2. In a small bowl whisk together the fish sauce, coconut aminos, ginger, lime juice, garlic and sriracha. Pour the marinade over the chicken and chill for several hours.
3. Preheat the oven to 425 degrees F.
4. Pull the chicken out of the marinade (keep the marinade!) and put it on a large rimmed baking sheet. Arrange the Brussels sprouts and cauliflower around the chicken. Pour the marinade over the vegetables and drizzle the avocado oil over everything in the pan. Add some salt and toss the vegetables around a bit, to coat them in the marinade and oil.
5. Roast until vegetables are caramelized and browned and the chicken is cooked through.
6. Slice the chicken and serve with vegetables and rice with a drizzle of sriracha.

Thai Chicken Sheet Pan Recipe Variations

Side note: I think I was a little heavy handed with the sriracha in the marinade this last time because my kids all complained that it was too spicy. #wimps. You can add as much or as little sriracha as you like. Or omit it completely and add it to your own bowl later.

The first time I made this, I used a little pork tenderloin from our pork share (which tend to be much smaller than regular tenderloins). I'm not a huge pork lover, but that tenderloin may have been the best I've ever eaten. Truly. So if you're wanting to change things up, swap out the chicken for a pork tenderloin.

Another thing worth mentioning is that this was the first time ALL of my kids loved the roasted Brussels. They used to love these Crispy Roasted Shredded Brussels Sprouts, but their preferences tend to be in flux. Constantly. By the way, that Brussels sprout recipe I linked to is one of the most popular recipes on my site. It's worth checking out.

If Brussels (or cauliflower) isn't your thing, swap out the vegetables for ones you like. Just make sure they'll be OK roasting for about 30-35 minutes. Root vegetables and potatoes cut into 1-inch chunks would work well. I'd avoid broccoli and asparagus here, unless you want to pull them from the pan early while the chicken finishes.

We ate ours with some Jasmine rice, but you could totally eat this as is. You may need some extra vegetables if you're feeding more than 4 people though. I'd recommend adding a second sheet pan and reserving some of the marinade to pour over the extra veg. (Then rotating them halfway through cooking, so everything roasts evenly.)

Putting a lot more vegetables on the sheet pan with the chicken will prevent the vegetables from getting nice and toasty. They'll be cooked for sure, but probably more mushy and steamed. (Ew.)

Without the rice, this recipe is also low-carb/Keto and Whole30 compliant! (Just check the labels on your hot sauce) If you have a hard time finding coconut aminos or don't want to use it, you can substitute 2 Tablespoons of soy sauce in place of the coconut aminos (soy sauce is more potent).

More like this Sheet Pan Thai Chicken:

I've got over a dozen easy Thai-inspired recipes in the Thai section of my recipe index, but here are a few of my faves:

Easy Paleo Pad Thai

Paleo Thai Grilled Chicken & "Peanut" Sauce

Instant Pot Shredded Red Curry Chicken & Slaw

Thai Roasted Sweet Potatoes with Coconut and Lime

Homemade Thai Spice Blend

More Easy Sheet Pan Meals on Perry's Plate

Hawaiian BBQ Chicken Sheet Pan Meal

Quick Sausage & Veggie Sheet Pan Meal

Garlic Butter Salmon Sheet Pan Meal

Baked Pesto Chicken & Vegetables

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Sheet Pan Chicken Recipe

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This easy, Thai-inspired sheet pan meal has chicken & veggies that cook up in a super easy citrusy marinade. You can serve it as is (Paleo/Keto/Whole30 friendly!) or with some freshly steamed Jasmine rice.

Print

Ingredients

Toggle ingredient group

• 1 ½ pounds boneless skinless chicken breasts or thighs
• ¼ cup coconut aminos
• 2 Tablespoons fish sauce
• 1 Tablespoon minced ginger (or Microplane grated)
• Juice from 1 lime (1-2 Tablespoons)
• 2 teaspoons minced or grated garlic
• 1-3 teaspoons sriracha, sambal oelek, or another Asian-style hot sauce (optional, to taste)
• 1 pound Brussels sprouts, trimmed and halved
• 1 small head of cauliflower, cut into 2-inch florets
• 2 Tablespoons avocado oil
• Pinch of salt
• Steamed rice and additional sriracha sauce for serving (optional)

Instructions

1. If you're using chicken breasts and they are very large, cut them in half. Place the chicken in a shallow bowl or a gallon-sized zip top bag.
2. In a small bowl whisk together the fish sauce, coconut aminos, ginger, lime juice, garlic and sriracha. Pour the marinade over the chicken, turning the chicken with a pair of tongs to coat well. Cover (if you're using a dish) and chill for at least 4 hours up to 24 hours.
3. Preheat the oven to 425 degrees F.
4. Pull the chicken out of the marinade (keep the marinade!) and put it on a large rimmed baking sheet. Arrange the Brussels sprouts and cauliflower around the chicken. Pour the marinade over the vegetables and drizzle the avocado oil over everything in the pan. Sprinkle everything with a pinch of salt, too. Toss the vegetables around a bit, to coat them in the marinade and oil.
5. Roast on a lower oven rack for 30-35 minutes, flipping the vegetables and chicken around once or twice during cooking. Roast until vegetables are caramelized and browned and the chicken is cooked through.
6. Slice the chicken and serve with vegetables and rice with a drizzle of sriracha.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post Sheet Pan Thai Chicken appeared first on Perry's Plate.

One of the best things about making your own poke bowls is how economical they are compared to buying them in a restaurant!

This Ahi Tuna Poke Bowl recipe is in partnership with Sprouts Farmers Market.

It’s no secret that we’re big fans of sushi rolls and sushi bowls around here. When poke bowls became trendy, we found a local place and gave it a try.

Let’s just say it’s a good thing that particular place is across town or we’d be going there much more often. Super, super good. What I loved about it, too, was that the serving sizes were so big that Steve and I could share a bowl between us!

So, what’s the difference between a sushi bowl and a poke bowl? Not a whole lot. I think poke bowls usually have some kind of raw fish in them, but sushi bowls could, too.

As far as I can tell, poke originated in Hawaii as a raw fish based salad. I saw some fresh wild-caught ahi tuna at Sprouts, and I couldn’t resist making my own. Having a great tuna poke recipe is better than driving across town to our favorite poke bowl place.  Sometime.

Fresh, high-quality fish is a must when you make poke bowls — obviously since you’ll be eating it raw. I’m really excited that Sprouts improved their Sustainable Seafood practices. (Read about it here!) Now, all of their fish and seafood requires a certification and cannot be farmed or fed GMO products. (YIPPEE!!) And finding sushi grade tuna, too, is pretty important.

It’s a cinch to find wild-caught fish and seafood in their Fish Market, which is why I try to buy it there as much as I can.

These bowls come together in about 30 minutes and you don’t have to cook anything except rice, if you're using that as a base. I like to use a mixture of rice and salad greens, but you could just use salad greens if you're watching your carbs or don't eat grains.

We actually eat quite a bit of rice around here. I try not to because it makes me all bloaty if I overdo it. (Which is easy to do with jasmine rice and a little butter. Mmm.) But, the kids love it.

Did you know that cooked rice that has been cooled is considered a resistant starch? In a nutshell, it means that it acts differently in your body than other kinds of starch and actually provides your gut with some good bacteria. Pretty cool, right?

So, these poke bowls are a perfect meal for the end of summer —> September. September doesn’t mean fall to me. It means extra summer that’s not quite as miserable as July & August. I’m not breaking out the pumpkin any time soon and enjoying more 80-degree weather. AHHHHHHH.

Are you freaked out by the idea of eating raw fish? I was for a long time. In fact, this is the first recipe I’ve developed that uses raw fish that hasn’t been cured or citrus-marinated.

Since then I've posted recipes for Sriracha Lime Gravlax and Everything Bagel Gravlax -- both of which would be delicious in a poke bowl!

I'm actually surprised I love this because texture is a huge thing for me. I still can't do other kinds of shellfish (mussels, oysters, etc. *shudder*), but some nice ahi tuna is super good in that marinade + a drizzle of spicy mayo.

The marinade that goes on the tuna is super easy -- rice vinegar, coconut aminos, and salt. Chances are you have all of the ingredients if you do a lot of paleo/Whole30 cooking and have coconut aminos on hand. Luckily Sprouts has that, too. (And everything else to make these poke bowls.)

Why we love Ahi Tuna Poke

Like I said, it’s WAY cheaper than buying them at a restaurant. And I love how you can customize them to fit your liking! It allows my kids to make their own bowls and therefore more likely to eat it.

Ahi Tuna Poke Recipe Ingredients

• Sushi-grade ahi tuna steak

• Sea salt

• Coconut aminos

• Rice vinegar

• Sesame oil

• Mayonnaise

• Asian chili paste or sriracha

• Steamed white rice or chopped salad greens as a base (or both)

• English cucumber, diced

• Avocados, pitted, peeled, and diced

• Pea sprouts or micro greens

• Roasted seaweed snacks or nori wrappers

• Toasted sesame seeds & pickled ginger, for garnish.

How to Choose The Best Tuna

You’ll want to look for “sushi grade” tuna at a higher end grocery store or fish supplier. Now is not the time to find the best deal. Even if you splurge on the tuna your poke bowls will still be less expensive than eating out. I promise.

How to Make a Spicy Tuna Bowl

1. Cut the tuna into ½-inch cubes and sprinkle the ½ teaspoon salt over the top.

2. Combine the ¼ cup coconut aminos, ¼ cup rice vinegar, and 4 teaspoon sesame oil in a small bowl.

3. Pour ⅔ of the mixture over the tuna and toss well and let it marinate at room temperature for about 10-15 minutes. Reserve the rest of the marinade for drizzling later.

4. Combine the ingredients for the spicy mayo in a small bowl and stir well.

5. Assemble the bowls by using rice and/or salad greens as a base. Add a few spoonfuls of the marinated tuna over the top and add any of the toppings and garnishes listed. Drizzle with some of the spicy mayo and extra marinade and serve.

How to Assemble Poke Bowls

Just add some rice or salad greens to your bowl. After that it’s just a salad bar type of situation.

Fill your bowl with whatever toppings or garnishes you like -- micro greens, diced cucumbers, avocado, sesame seeds, sliced green onions, shredded nori (seaweed) or those seaweed snacks. My kids love those things! Most grocery stores are starting to carry them, too, along with most things you need to make these.

One of my favorite toppings for poke bowls or sushi bowls are my Simple Marinated Cucumbers. It adds a nice briny taste and you can make them a day or two ahead of time.

And don’t skimp on that spicy mayo. Really, it's just mayo and sriracha or one of the other types of Asian hot sauces. It really pulls the whole thing together and gives it a nice, creamy richness. If you’re not into spicy, just add less chili paste or sriracha sauce to your mayo. It’ll still be fantastic.

Even better -- get some of those plastic squeeze bottles that hold condiments and squirt it all over like you're at a restaurant. My kids LOVED doing that. (Although they chose to have cooked shrimp in their bowls instead. Baby steps, y'all.)

And a sprinkle of toasted sesame seeds (and some red pepper flakes!) is a must.

Ahi Tuna Bowl Recipe Variations

Feel free to change up the seafood (use cooked shrimp or another type of seafood if uncooked tuna is too much for you).

Or use different vegetables. Fresh cilantro and basil would be a delicious addition as well as pickled vegetables, edamame, Napa cabbage, green apple, lychee, chopped bell peppers, or cooked corn.

Change up your toppings! Crispy fried onions, wonton strips, furikake (Japanese rice seasoning in the Asian aisle. Trader Joe’s has it, too.)

Use coconut rice as a base! My Instant Pot Coconut Rice is a delicious option.

Tips For Making an Ahi Tuna Poke Bowl

• Obviously the most important tip is to find the freshest ahi tuna steak you can! Keep it chilled and use it within 48 hours of purchase for best flavor. You’ll want to have it prepped before it turns fishy.

• Use pre-chopped/shredded ingredients to save time!

• Make the spicy mayo and fish marinade ahead of time if you need to get these together quickly the day you eat them.

What to Serve With This Ahi Tuna Poke Recipe

This recipe is meant as a stand alone meal, but if you want to flesh out your spread, here are a few things that would pair well with these bowls:

Sesame Marinated Cucumbers

Costco Asian Salad

Ginger Scented Rice

How to Store Ahi Tuna Poke

I highly recommend eating the tuna within 3 days of making it. Store everything chilled (toppings separate from tuna and mayo) until ready to eat.

If you like this recipe, be sure to try my Shrimp Sushi Bowl!

Spicy Tuna Poke Bowl

Yield: Serves 4

Prep Time: 30 minutes

Total Time: 30 minutes

These easy Ahi Tuna Poke Bowls with Spicy Mayo are a quick dinner idea and are naturally gluten and soy-free! They can also be made to be paleo, keto, or Whole30 compliant. (See recipe notes.)

Print

Ingredients

For the tuna:

Toggle ingredient group

• 12-16 oz sushi-grade ahi tuna steak
• ½ teaspoon sea salt
• ¼ cup coconut aminos
• ¼ cup rice vinegar
• 4 teaspoon sesame oil

For the spicy mayo:

Toggle ingredient group

• ½ cup avocado oil mayonnaise
• 2 tablespoon Asian chili paste or sriracha
• 1 teaspoon rice vinegar
• 1 teaspoon coconut aminos

For the bowls:

Toggle ingredient group

• Prepared steamed white rice or chopped salad greens as a base (or both)
• 1 English cucumber, diced
• 1-2 avocados, pitted, peeled, and diced
• 1 package pea sprouts
• 1 package seaweed snacks
• Toasted sesame seeds, pickled ginger, for garnish.

Instructions

1. Cut the tuna into little ½-inch cubes and place them in a medium sized bowl.
2. Sprinkle the ½ teaspoon salt over the top.
3. Combine the ¼ cup coconut aminos, ¼ cup rice vinegar, and 4 teaspoon sesame oil in a small bowl. Pour ⅔ of the mixture over the tuna and toss well and let it marinate at room temperature for about 10-15 minutes while you prepare the rest of the ingredients. Reserve the rest of the marinade for drizzling later.
4. Combine the ingredients for the spicy mayo in a small bowl and stir well.
5. Assemble the bowls by using rice and/or salad greens as a base. Add a few spoonfuls of the marinated tuna over the top and add any of the toppings and garnishes listed. Drizzle with some of the spicy mayo and extra marinade and serve.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post Ahi Tuna Bowl Recipe appeared first on Perry's Plate.