Chicken Fajitas
Make Ahead Freezer Chicken Fajitas
Description
Serve on tortillas or rice with your favorite fajitas toppings, like shredded cheese, salsa, and guacamole.
Ingredients
1–2 pounds boneless skinless chicken breasts, cut into strips
3 medium-sized sweet bell peppers (I like a mix of red, orange, and yellow), sliced
1 large sweet yellow onion, sliced
2 large cloves of garlic, minced
1 tablespoon honey
The juice from 1 lime
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
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To Freeze and Cook Later
Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.
When ready to eat, thaw overnight in the refrigerator (or in warm water, if you forget).
Cook in large pan on stovetop for 10-15 minutes or until chicken is cooked through and peppers are tender.
Frozen Crockpot Beef/Chicken Fajitas
Yields: One gallon-sized freezer bag with six servings (I doubled this recipe and made two bags – one with beef and one with chicken) INGREDIENTS • 2 pounds of meat, fat trimmed (I made one bag with boneless chicken breasts and one bag with a boneless beef chuck shoulder roast) • 2 bell peppers, sliced (I used one red and one yellow) • 1 small yellow onion, peeled and sliced • 2 cloves of garlic, minced • 1 tablespoon honey • 1 tablespoon apple cider vinegar • 1 tablespoon chili powder • 2 teaspoons cumin • 1 teaspoon paprika • 1/4 teaspoon crushed red pepper flakes MATERIALS • 1 gallon-sized plastic freezer bag PREP 1. Label your freezer bag. 2. To your freezer bag, add all ingredients. 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. COOK 1. The night before cooking, move frozen bag to your refrigerator to thaw. 2. The morning of cooking, pour contents of freezer bag into your crockpot and cook on “low” setting for 8 hours (beef) or 6 hours (chicken) or until meat is tender. 3. Shred meat and serve with peppers and onions on tortillas or rice. (
