Freezer Chicken Fajitas

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  0.3 cup Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Lime Juice, Fresh
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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Bell Pepper(119g)
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  12 Flour Tortillas(540g)
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  Avocado
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  Cilantro, Fresh
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  Salsa Or Hot Sauce, For Serving
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Cut the chicken breast into ½-inch-thick strips and slice each of the three bell peppers into ¼-inch-wide strips.
2. 2In a large zip-top freezer bag, combine the taco seasoning packet, olive oil, and fresh lime juice. Add the chicken strips and bell pepper strips, seal the bag (pressing out excess air), and shake until all pieces are evenly coated. Label with the date and freeze for up to 3 months.
3. 3Thaw the fajita mix in the refrigerator for at least 8 hours or overnight until completely thawed.
4. 4Heat a large skillet or griddle over medium-high heat for 2 minutes. Add the thawed fajita mix (chicken and peppers with all marinade) and cook for 8–10 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and the peppers are tender with light char marks.
5. 5Warm the flour tortillas in a dry skillet over medium heat for 1–2 minutes per side until pliable, or wrap in a damp kitchen towel and microwave for 30 seconds.
6. 6Divide the cooked fajita mixture evenly into 6 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate for up to 4 days or freeze for up to 3 months.
7. 7To serve, reheat a portion in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through. Serve with warm tortillas, sliced avocado, fresh cilantro, and sour cream on the side.