No-Fuss Fajitas
A simple, versatile freezer meal with seasoned chicken, bell peppers, and onions. High protein, ready to serve as fajitas, over bowls, or in salads. Perfect grab-and-go dinner.
Equipment
- 1 Freezer bags (reusable)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (4 pieces), sliced into strips
- 3-4 bell peppers (mixed colors), sliced
- 2 large yellow onions, sliced
- 3 tbsp olive oil
- 1 packet your fav fajita seasoning or see notes for my DIY blend
- 2 limes juiced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large mixing bowl, whisk together olive oil, lime juice, fajita seasoning, salt, and pepper.
- Add chicken strips and toss to coat evenly in the marinade. Add sliced bell peppers and sliced onions. Gently toss everything together.
- Divide mixture into freezer bags. Squeeze out as much air as possible before sealing. Lay bags flat in the freezer. These keep beautifully for up to 3 months.
- TO COOK - Sheet Pan Method:Thaw overnight in refrigerator. Preheat oven to 425°F. Pour entire contents of bag onto a sheet pan in a single layer. Bake for 15-20 minutes until chicken reaches 165°F internal temperature and peppers are tender-crisp.TO COOK - Slow Cooker Method:Thaw overnight in refrigerator. Pour entire contents into slow cooker. Cook on low for 4-6 hours until chicken is tender and peppers are soft. Can also cook on high for 2-3 hours.
Notes
Use your favorite fajita seasoning blend, or make your own with this simple blend:
DIY Fajita Seasoning (for this recipe):
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper Mix all ingredients together and use 2-3 tablespoons in the recipe above. Serve as traditional fajitas with warm flour or corn tortillas, or get creative: fajita bowls over roasted sweet potatoes or squash, fajita salads over mixed greens, or grain bowls over rice or cauliflower rice. Storage: Freezer bags keep beautifully for up to 3 months. Once thawed, keep leftovers in the refrigerator for up to 3 days. Calories: Approximately 340 calories per serving (includes chicken, vegetables, olive oil, and seasonings).
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper Mix all ingredients together and use 2-3 tablespoons in the recipe above. Serve as traditional fajitas with warm flour or corn tortillas, or get creative: fajita bowls over roasted sweet potatoes or squash, fajita salads over mixed greens, or grain bowls over rice or cauliflower rice. Storage: Freezer bags keep beautifully for up to 3 months. Once thawed, keep leftovers in the refrigerator for up to 3 days. Calories: Approximately 340 calories per serving (includes chicken, vegetables, olive oil, and seasonings).