Freezer-Friendly Fajita Kits
This chicken fajita recipe is perfect for busy nights. You can make it fresh by marinating and cooking right away, or prep a freezer-friendly kit with juicy chicken, sweet bell peppers, and large onions in a zesty marinade to save for later.
- Total Time30 minutes
- Yield6 servings 1x
Ingredients
- Boneless skinless chicken breast (1.5 lbs)
- Olive oil (3 tbsp | 45ml)
- Lemon juice (from 2 lemons | about 3 tbsp | 45ml)
- Salt (½ tsp)
- Taco seasoning (6 tsp)
- Sweet bell peppers, sliced (3 medium)
- Red onion, sliced lengthwise (1 medium)
- Taco-size tortillas (8, 6-inch)
- Limes (2, for serving)
- Optional Toppings: shredded lettuce, cheese, sour cream, guacamole, pico, cilantro
Instructions
- Make the marinade by whisking together olive oil (3 tbsp), lemon juice (from 2 lemons), salt (½ tsp), and taco seasoning (6 tsp) until combined.
- Place boneless skinless chicken breast (1.5 lbs) thinly sliced in a ziplock bag or airtight container. Pour in the marinade and mix gently to coat evenly. Marinate for at least 2 hours.
- Heat a cast iron skillet or cast iron grill pan over medium-high heat. Add the marinated chicken and sear until browned and cooked through, flipping occasionally for even color.
- Add the sliced sweet bell peppers (3 medium) and red onion (1 medium) to the skillet with a bit of olive oil if needed. Sauté until softened and slightly charred.
- Wrap taco-size tortillas in foil and warm in the oven at 350°F for about 15 minutes or heat on a dry skillet until soft and pliable.
- Assemble fajitas by filling warm tortillas with cooked chicken and vegetables. Finish with a squeeze of fresh lime and top with your favorite toppings.
Notes
Quick Kit: To turn this into a freezer meal, prepare the marinade and slice all ingredients as described. Package the marinated raw chicken, sliced vegetables, and tortillas separately in freezer-safe bags or containers. Freeze flat for up to 3 months. When ready to eat, thaw the chicken and tortillas overnight in the fridge. Keep the vegetables frozen and cook as instructed above, starting with the chicken, then the vegetables, and warming the tortillas last.
Marinate the chicken for at least 2 hours for best flavor and tenderness.
Use a cast iron grill pan for grill marks without needing an outdoor grill.
When cooking frozen vegetables, add them directly to the hot pan to prevent sogginess.
Warm tortillas in the oven or on a dry skillet for the best texture.
Leftovers store well in the fridge for up to 4 days or freeze up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 484
- Sugar: 7.6 g
- Sodium: 785 mg
- Fat: 11.1 g
- Carbohydrates: 63.8 g
- Protein: 34.3 g
- Cholesterol: 82.7 mg
Find it online: https://www.simplysissom.com/sizzlingchickenfajitas/
