I enjoy trying to copy favorite dishes from local restaurants. When we go through the drive-thru at our local Taco Time, I often order the Chicken Fit-Hit Bowl. Tonight I decided to recreate a version of it at home.
It tasted wonderful and was a simple, light supper which was exactly
what I wanted in this heat wave we are experiencing.
My recipe can be adjusted for how ever many servings you need.
Grilled Marinated Steak
Prepare a marinade for your steak.
These are the proportions I used for one 6-ounce steak:
Juice of 1/2 lime
1/2 tsp. taco or fajita seasoning
2 tablespoons olive oil
Place steak in a plastic zip-lock bag and add the marinade ingredients.
Squeeze out the air and seal the plastic bag. Move the meat around inside the bag until it is
coated with the marinade. Let it sit in the refrigerator for 15 to 30 minutes.
Lime Cilantro Rice
Cook long grain brown rice according to the package directions to make the desired number of servings.
I made enough for two servings. After it was cooked, I added:
Juice of 1/2 lime
About 1/2 cup chopped cilantro
Lightly toss and set aside until steak is finished grilling.
Corn & Black Bean Relish
1 medium to large tomato, diced
1 small sweet red onion, diced
1 can sweet corn, drained
1 can black beans, rinsed and drained
About 1 cup chopped cilantro
Toss in a bowl and set aside while steak is grilling.
Grill the steak to desired doneness.
(This was a bit challenging for me since my hubby is the griller at our house,
but since he is out of town I did my best.)
Allow the steak to rest for a few minutes after grilling before slicing thinly.
Assemble the bowl by layering rice, then relish, and top with steak.
Garnish with salsa and sour cream.
I’m looking forward to preparing this for my hubby when he comes home from his ministry trip.
I think he’ll love it.
I hope you’ll give this recipe a try. If you don’t like red meat, it would be good with chicken, too.
Let me know how it turns out.
Sharing my recipes and my heart for home,
