Recipe: Chicken Fajitas

Chicken fajitas – and it’s a freezer meal, ta-boot! Sometimes I have a lot of energy and I don’t mind cooking a wonderful healthy dinner from scratch, where as other times I just want something easy, yet healthy. Well, here’s a great option. You just need to plan ahead.

Ingredients

• 2 chicken breasts
• 1 each, yellow and red pepper
• red onion
• 2 jalapeños
• 1 tablespoon of lime juice and chili powder
• 1 teaspoon of cumin and salt

First, wash and slice your peppers, onion, and jalapeños.

Then, get out a larger freezer bag and put in all the veggies and top with lime juice and the seasonings. Next, slice up the chicken and put on the top.

You can label it and date it if you like – should last about 60 days.

I write the instructions, that way there’re just ready.

When ready to cook, dump the bag into a large pan with 3 tablespoons of grapeseed oil and cook until the chicken is cooked through.

While the fajita mixture is cooking, you can cut an avocado, shred some cheese, or gather your traditional fajita toppings.

Then, get out your shells or lettuce and build away.

So quick and so easy. This chicken fajita recipe is great not frozen, too – you just need to put in the 20 minutes of prep-work first. For me, it’s a great freezer meal since it has so many veggies and it doesn’t take 8 hours in the slow cooker. Sometimes I forget to think that far ahead!

Happy cooking.

Recipe

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Chicken Fajitas

Author: Ali

Servings: 4

Chicken fajitas – and it’s a freezer meal, ta-boot! Sometimes I have a lot of energy and I don’t mind cooking a wonderful healthy dinner from scratch, where as other times I just want something easy, yet healthy. Well, here’s a great option. You just need to plan ahead.

Prep Time20 minutes minutes

Cook Time15 minutes minutes

Total Time35 minutes minutes

CourseDinner

CuisineMexican

Ingredients

• 2 chicken breasts
• 1 each yellow and red pepper
• red onion
• 2 jalapeños
• 1 tablespoon of lime juice and chili powder
• 1 teaspoon of cumin and salt

Instructions

• First, wash and slice your peppers, onion, and jalapeños.
• Then, get out a larger freezer bag and put in all the veggies and top with lime juice and the seasonings.
• Next, slice up the chicken and put on the top.
• You can label it and date it if you like - should last about 60 days. I write the instructions, that way there're just ready.
• When ready to cook, dump the bag into a large pan with 3 tablespoons of grapeseed oil and cook until the chicken is cooked through.
• While the fajita mixture is cooking, you can cut an avocado, shred some cheese, or gather your traditional fajita toppings. Then, get out your shells or lettuce and build away.