When we did a staycation down in Laguna Beach last month, TJ and I ordered take-out to the room after the girls went down for the night. We were in the mood for some good Mexican food, and TJ found a highly rated spot that we decided to try. We both ordered their “Fiesta Bowls,” and OMG, they were so. good.

So good, that we decided to attempt to replicate them the following Monday… and I love that they are customizable to your family’s liking… we had ours with carnitas (at the hotel), but at home, we made them with chicken. You could easily makes them vegetarian as well. And the best part was that they didn’t take long to prepare, or make (chicken took the longest), and clean up was fairly minimal.

I can’t even call it a recipe, because it’s basically a bunch of store bough ingredients that we combined… so I guess it’s semi-homemade, haha… But anyway, sharing the simple ingredients and how-to steps below in case you’re looking for an easy weeknight meal as well…

I hope everyone has a great day!
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EASY HOW-TO

INGREDIENTS

Spanish Rice (we purchased Lundberg Organic)
Pinto Beans (we purchased canned)
Avocado
Chicken Thighs (we purchased 3lbs so we could make some for lunch the next day) marinaded with sea salt, garlic powder, cumin, oregano chili powder (we don’t have the exact measurements for those)
Shredded Lettuce
Diced Pineapple
Pickled Onion (make ahead by slicing an red onion, and submerging in white vinegar (in a container) with some sea salt, pepper, and garlic powder… place in refrigerator for at least 2 hours)
Orange + Yellow Bell Peppers
Pico De Gallo
Salsa Verde

HOW-TO

Rub the chicken with the spices listed above, and then grill or bake. Once cooked, slice into smaller pieces
Cook the rice according to instructions
Sauté Bell Peppers
Heat the pinto beans
Dice Avocado + Pineapple
Once everything is cooked and diced, toss all the ingredients into a bowl

So simple. So full of flavor. And so quick for an easy weeknight dinner the entire family will enjoy!