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Freezer Chicken Fajitas

freezer chicken fajita meal on a sheet pan for dinner with tortillas and avocado and bell peppers
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • ¼ cup Taco Seasoning
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lime juice, (from 1 lime)
  • 2 pounds boneless skinless chicken breasts, cut into thin strips
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 12 (6-inch) flour tortillas, warmed, for serving
  • Sliced avocado, for serving
  • Fresh cilantro leaves, for serving
  • Salsa or hot sauce, for serving
  • Sour cream, for serving

Method

  1. In a large zip-top bag, combine the taco seasoning, olive oil, and lime juice. Add the chicken and peppers and toss to coat. Seal the bag, releasing as much air as possible first. Store in the freezer for up to 3 months. (Be sure to label and date the bag before freezing!) 
  2. Thaw the fajita mix in the fridge for at least 8 hours or overnight before cooking.
  3. Preheat the oven to 400°F with a rack in the center position.
  4. Spread the fajita mix out in a single layer on a rimmed sheet pan. Bake for about 15 minutes, or until the veggies are tender. To char the veggies, turn the broiler to HIGH and cook for 3 to 5 minutes more.  
  5. Serve family-style with the tortillas, avocado, cilantro, salsa, and sour cream on the side.