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
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!)
Thaw the fajita mix in the fridge for at least 8 hours or overnight before cooking.
Preheat the oven to 400°F with a rack in the center position.
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.
Serve family-style with the tortillas, avocado, cilantro, salsa, and sour cream on the side.