Chicken Fajita Freezer Meal Kit
Prepare this easy Chicken Fajita Freezer Meal Kit ahead of time for a quick, flavorful dinner. Marinated chicken strips and seasoned bell peppers and onions are prepped and frozen together, ready to cook and serve with tortillas and your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1 pound boneless skinless chicken breasts, thinly sliced into strips
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
8 small flour tortillas
1/2 cup fresh cilantro leaves, chopped (for serving)
1 lime, cut into wedges (for serving)
1 cup shredded cheddar cheese (optional, for serving)
1/2 cup sour cream (optional, for serving)
Instructions
In a large bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the fajita seasoning.
Add the thinly sliced chicken strips to the bowl and toss to coat evenly with the seasoning mixture.
Add the sliced red, green, and yellow bell peppers and the sliced onion to the bowl and toss to combine with the seasoned chicken.
Divide the chicken and vegetable mixture evenly into four freezer-safe gallon-sized zip-top bags, removing as much air as possible before sealing.
Label each bag with the date and contents, then place the bags flat in the freezer.
When ready to cook, remove one bag from the freezer and thaw in the refrigerator overnight.
Heat a large skillet over medium-high heat and lightly grease with cooking spray or a small amount of oil.
Add the thawed chicken and vegetable mixture to the skillet and cook for 10 to 15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp.
Warm the flour tortillas in a dry skillet or microwave according to package instructions.
Serve the cooked chicken and vegetables on warm tortillas topped with chopped cilantro, a squeeze of lime, shredded cheddar cheese, and sour cream if desired.