I have been planning for a while to post a delicious recipe using my smoker or a grill.

Summer season is here so you can make this over and over again during beautiful summer evenings and enjoy it with your family and friends.

Also, the 4th of July is just around the corner so let us make these tasty Asian-influenced skewers using beef, pepper, and onion. I just love these as much as well as my family!

Prep your meat, and heat up your grills because you guys are going to love these mouthwatering beef skewers.

I made them so many times, but I never had the time to actually take pictures. I have a house full of hungry kids so there is no freaking way to take even 5 minutes to snap a few pics.

Click here for more of my tasty beef recipes.

Today, I did not tell anyone that I was making one of their favorite summer savory foods. It was quite a surprise when I open the outside door and called everyone to join me in the backyard.

I set up the table, quickly finished taking pics, and called them to come out for a delicious evening in the backyard. You must love summer evenings, fireflies, grilled food, and the laughter of your loved ones?

That, my friends, makes my heart fill with joy and happiness. I do not know what I did in my past life, but I feel incredibly happy to have these people.

My tribe, my everything. I hope you all create your own memories during the summer days.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks!

Happy Cooking!!!

RECIPES YOU MIGHT LIKE:

GRILLED PORK CHOPS

CHICKEN BURGES WITH SPICY PEANUT BUTTER SLAW

TEX-MEX GRILLED TOFU QUESADILLAS

FULL MEAL FROM THE GRILL

Yield: 4 Servings

Asian Beef Skewers

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An easy and tasty recipe for Asian Beef Skewers

Prep Time 10 minutes

Cook Time 40 minutes

Marinate time 1 hour

Total Time 1 hour 50 minutes

Ingredients

• 2 pounds top sirloin steak cut into cubes
• 2 Bell Peppers any kind
• 1/2 Large Onion preferably red

Marinade

• 1 tbsp Oil
• 1/4 cup Ponzu Sauce
• 1/4 cup Soy Sauce light
• 1 tbsp. Lemon Juice
• 1 tbsp. Honey
• 1 inch Fresh Ginger grated
• 3 garlic cloves minced or grated

Instructions

1. Combine all the ingredients for the marinade and pour over the cubed meat. Allow it to marinate in the fridge for one hour. Make sure that the bowl is covered with plastic wrap. You can toss and turn beef cubes around just to make sure every beef cube is marinated properly. 
2. Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion. Just before grilling brush some of the marinade over the skewers.
3. Grill kebabs over slower temperature (300F), turning them around at least one time for 40 minutes. If you have a lid or a smoker with a lid close it and cook for about 35 minutes to up to 45 minutes depending on how big your beef cubes are or how your grill/smoker operates.
4. Once the internal temperature of each piece reaches 130°F (54°C), remove the kebabs from the grill or take them out of the smoker. Allow the meat to rest for about 4-5 minutes so the juices could go back in.

Notes

• You may use Mirin instead of Lemon juice to tenderize the meat. Mirin is a Japanese type of rice wine similar to sake, but with lower alcohol content and higher sugar content. I like the fresh taste of lemon juice so I use it.
• Any Skewers will do, however, if you going to grill wooden skewers make sure to soak them in a bit of water before grilling to prevent them from burning away. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 647Total Fat: 36gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 209mgSodium: 1295mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 64g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

It’s been a while since I posted a real dinner recipe, so I‘ve decided to post this fast and delicious dish that everyone loves. Chicken Fajita Bowl is amazing!

Usually, I make cauliflower rice for myself, but the family loves eating rice and beans or just plain rice with Chicken Fajita. 

To be honest both of my boys strongly dislike cooked peppers and onion so I make only chicken for them. I am not sure why?!

They love raw peppers and onion, but when it comes to cooked veggies it is a big no-no. With that being said I cook chicken and serve raw veggies on the side just for those two troublemakers.

So, it is truly a win-win situation for everyone. They do not complain and everything is eaten in peace.

This meal makes at least twice a month on our table. Sometimes I would make bowls like this and sometimes I just serve on the big tray with warmed-up tortillas so everyone can make their own wraps and toppings. I mean easy peasy, right? 

 You can check Chicken Fajita HERE 

I used nearly the same recipe that I have used before and It was really satisfying and delicious. If you don’t want to bother adding your own seasoning just use store-bought. I usually have everything in my pantry and fridge so I just mix it myself, but I have used a store-bought seasonings thousand times.

There is no judging here whatsoever. We try to prepare and serve a homemade meal but that doesn’t necessarily mean that everything has to be from the scratch. 

Hey, if you try making my tasty Chicken Fajita Bowl, please tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking.

Happy Cooking!!!

RECIPES YOU MIGHT LIKE

MEXICAN LASAGNA

AIR FRYER MUSHROOM AND CHEESE TAQUITOS

TEX-MEX GRILLED TOFU QUESADILLAS

CHICKEN FAJITA SKEWERS

Yield: 4 SERVINGS

Chicken Fajita Bowl

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DELICIOUS low carb recipe for Chicken Fajita Bowl, For low carb option serve it over cauliflower "rice"

Prep Time 10 minutes

Cook Time 20 minutes

Marinating 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 2 tablespoons Oil (I used Spanish Olive Oil)
• 1 boneless skinless Chicken Breast cut into thin strips (usually two pieces in one pack unless it's a family pack)
• 1/2 Red Bell Pepper julienned
• 1/2 Green Bell Pepper julienned
• 1/2 Orange Bell Pepper julienned
• 1/2 Yellow Bell Pepper julienned
• 1/2 Onion diced or sliced

Seasoning & Marinade

• 1 tablespoon Oil l (I used Spanish Olive Oil)
• 1 tablespoon lemon juice
• 1 teaspoon seasoned salt or to taste
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon Spanish Smoked Sweet Paprika
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. In a large freezer bag, combine 1 tablespoon oil, lemon juice, and seasonings; add the chicken, close the bag then shake a bit to coat the chicken. Refrigerate for one hour. (If you will not cook it right away freeze it. You may leave it in the fridge for up to 24 hrs.)
2. In a large skillet, saute peppers and onion in 1 tablespoon of oil until tender but still crisp. Season it with a pinch of salt, stir, then remove it on the plate.
3. In the same skillet, cook chicken over medium-high heat for about 6 to 7 minutes or until no longer pink. Return pepper mixture to a pan and combine them with chicken. Cook for about 2 to 3 more minutes. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole, and sour cream.
4. You can serve it over rice, or use Cauliflower rice. Saute on a bit of oil, add salt to taste. This is perfect for a fajita bowl.

Notes

You can use beef for this recipe

You do not have to use all the peppers to listen to the ingredients. It is always more appealing when you have more than one color in your meal, but that is perfectly okay if you use two types of peppers. Also, green, red, yellow, and orange give you different flavors and sweetness so I would encourage you to use all of them if possible. 

You can meal prep this and keep it in your fridge for up to 5 days, although DO NOT keep cooked cauliflower rice in your fridge. Make it the moment you gonna eat it. It got the nastiest smells if you leave it in the fridge. I make it 5 minutes before I will serve my meal. 

You can pack cooked peppers and chicken in the freezer bag, make portion size bags. Just thaw and maybe give a quick stir fry for a minute or two on medium-high heat with a drizzle of oil. You just want to really heat through and it is always nice to refresh it. You may keep it in the freezer for up to a month. It will be probably safe to go over a month I just never went over it so I won't recommend it if I am not doing it.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 177Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 26mgSodium: 416mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 3gProtein: 11g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best. Calcuation without cauliflower rice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Lemon Herb Chicken and Veggies Sheet Pan are a simple and versatile meal. They are simply the best. I will show you two versions of sheet pan dinner.

When I have veggies that need to be used or I am leaving town for a few days, or maybe I just need a quick dinner, this type of meal is so welcoming.

Tap here for more chicken recipes

I made Lemon-Herbs Chicken and Veggies Sheet Pan dinners and served it with noodles or rice. Sometimes I season the rice or noodles with soy sauce.

Many times before I used fish fillets for sheet pan, or pork, so you can really use whatever you have at this moment to make an amazing meal.

Everyone happy and I did not spend more than 10 minutes in my kitchen preparing this, I call that win-win situation.

I am showing you two similar sheet pans. Just by switching vegetables you can create an amazing dinner in no time.

Lemon Herb Chicken over Asparagus

This meal is absolutely amazing. You could eat this just like this especially if you’re on a low carb diet, or serve with cauliflower rice, or perhaps regular rice.

You could also serve this with roasted potatoes as well as noodles.

Lemon Herb Chicken with Mixed Veggies

Just like one with asparagus, this one is an absolute delight. I love the texture and aroma of different veggies mixed with juices of lemon chicken.

My husband prefers this one the most so I make it as much as I can. I switch vegetables depending on the season, but other than that we just love sheet pans like this.

Happy Cooking, everyone!

If you make Lemon Herb Chicken and Veggies Sheet Pan, or any other recipe from my blog please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your delicious creations and share them with my readers. Thanks!!!

Yield: Serves 2

Lemon Herb Chicken and Veggies Sheet Pan

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These two sheet pan dinners are similar but different.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

Lemon-Herbs Chicken over Asparagus

• 1 Chicken Breast, 1 whole skinless chicken breast split in half
• 1 Bunch Asparagus, plus a good pinch of salt
• 1/2-1 Lemon Meyer Lemon, if possible, 4-5 slices
• 1 tablespoon Lemon Pepper Seasoning per breast for both sides (Mrs. Dash without sodium)
• 1 teaspoon Kosher Salt per breast on both sides, or to taste (a generous pinch of salt)
• 1 teaspoon dried Parsley
• 1 tablespoon of dried Rosemary, or a couple of sprig of fresh, remove leaves from the stem
• Drizzle of Oil

Lemon Herb Chicken with Mixed Veggies

• 1 Chicken Breast, 1 whole skinless chicken breast split in half
• 1 large zucchini, sliced
• 6 assorted mini sweet peppers (you may use bell peppers as well)
• 1 Handful assorted carrots
• 1/2 red onion, roughly chopped
• 2 garlic cloves, sliced
• 1 Lemon Meyer Lemon, if possible,
• 1 tablespoon Lemon Pepper Seasoning per breast for both sides
• 1 teaspoon Kosher Salt per breast on both sides, or to taste (a generous pinch of salt)
• 1 teaspoon dried Parsley
• 1 tablespoon of dried Rosemary, or a couple of sprig of fresh, remove leaves from the stem
• 1 tablespoon Thyme or a couple of sprigs of fresh

Instructions

Lemon-Herbs Chicken over Asparagus

1. Preheat oven to 375F-400F
2. Prepare chicken by seasoning it with lemon-pepper seasoning, then add herbs and rub all over the chicken. If your seasoning is without sodium then add a generous pinch of salt.
3. Place asparagus on the bottom of the baking sheet, washed and trimmed. I trim about an inch from the bottom of the asparagus, it is too woody.
4. Add a generous pinch of salt all over the asparagus, lemon-pepper seasoning, herbs, and a drizzle of oil. Then rub it all over the asparagus and separate it in a single layer, as you can see on the picture.
5. Place chicken breast on top of the asparagus, add lemon slices on top of the chicken and sides as well, then drizzle a bit of oil all over.
6. Bake it for about 40 to 45 minutes, depending on the size of the chicken. If the internal temperature thermometer reads 165F (at the thickest part of the chicken) then the chicken is cooked and safe to eat. Serve with rice or quinoa, and similar, and salad.

Lemon Herb Chicken with Mixed Veggies

1. Preheat oven to 375F-400F
2. Prepare chicken by seasoning it with lemon-pepper seasoning, then add herbs and rub all over the chicken. If your seasoning is without sodium then add a generous pinch of salt.
3. Add a generous pinch of salt all over the vegetables, lemon-pepper seasoning, herbs, and a good drizzle of oil. Then rub it all over to coat. Separate it in a single layer. You may also add potatoes and other root veggies.
4. Place chicken breast on top of the vegetables or on the side, add lemon slices on top of the chicken and sides as well, then drizzle a bit of oil all over. About 1 tablespoon altogether because chicken breast is pretty lean.
5. Bake it for about 40 to 45 minutes, depending on the size of the chicken. If the internal temperature thermometer reads 165F (at the thickest part of the chicken) then the chicken is cooked and safe to eat.
   

Notes

You can use chicken with skin on. If you are cooking in the oven I would use the broiler for a minute or two just get that skin extra crunchy. You can also wrap skinless chicken breast with the hickory-smoked bacon.

Any leftovers place in the container and keep it in the fridge for 3 days, or freeze it for up to a month. If you keep it more then 3 days it loses the tastiness fo me that is why I always recommend 3 days.

You can most definitely use other vegetables such as broccoli, mushrooms, tomatoes or cauliflower, just an example. For each adult, count on having about 4 to 5 ounces of cooked chicken. 10 ounces of uncooked boneless chicken breasts will yield approximately 6 1/2 ounces cooked, while 10 ounces of uncooked boneless chicken thighs will yield approximately 5 ounces cooked.

I cooked this sheet dinner on my Traeger grill/smoker. You can use the oven, it is the same method.

Check your Lemon-Pepper seasoning for the sodium. Mine did not have any sodium that is why I used salt to season the chicken, but if your seasoning contains sodium most likely you would not need to add any additional salt.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest