Freezer Fajita Chicken

I recently purchased a 40-pound box of boneless skinless chicken breasts ( I split it with a friend this time) from Zaycon foods. But Zaycon is no longer in business so now I purchase 40-pound boxes of chicken at my local restaurant supply store. 

I made up a bunch of chicken recipes for the freezer. I am going to be sharing the recipes I made up in the next month or two. I tried out a few new recipes so before I post them here I want to make sure we like them. 🙂

For this first recipe, I’m sharing it isn’t a freezer meal but more of a freezer meat pack. I don’t freeze the vegetables for the fajitas with the chicken. I know I have seen some freezer fajita recipes where you freeze all of the items together but I haven’t given that a try yet.

I usually can find bell peppers on sale regularly at my local discount grocery store so I find it cheaper and easier just to grab them fresh when I plan to make the fajitas.

It is almost inevitable that the peppers will be $1 to $1.50 each when I need them to make freezer meals and I just can’t pay that much for bell pepper.

How to make the freezer fajita meat packages

To make the fajita meat package is really easy. You just need three ingredients and there is no mixing at all. Don’t you love recipes that are this easy? Take your chicken and leave the breast whole or do like I do and cut it in half. I cut it in half in thickness instead of half down the middle. Do you know what I mean?

Then just lay out your chicken breast and sprinkle one side with a little chili powder and cumin. Flip the chicken and do the other side. Slide them into a freezer bag and seal. If you lay the bag flat in one layer the chicken will thaw faster and the package will take less room in your freezer too.

Here’s the recipe I use the fajita packets in. 

First I slice up one red onion, 3 cloves of garlic and a couple of bell peppers (use whatever you find on sale) for this batch I used red and green.

Grab a cookie sheet and spread 1 tablespoon of oil on it. Place your thawed fajita seasoned chicken on the cookie sheet and broil about 5 minutes on each side or until cooked through and no longer pink in the middle. It should look like this,

I wish you could smell it, it smells so good. Remove the chicken from the cookie sheet and place it in foil to keep it warm and let it rest.

Place another tablespoon of oil on the same cookies sheet you cooked the chicken on and then add the vegetables.

Smooth out into one layer and place under the broiler. I usually let it go about 3 minutes or so (until I see a little charing on top) give them a stir and let broil a little longer until the vegetables are tender-crisp.

Doesn’t that look just yummy? Slice up the chicken and add back to the cookie sheet with the vegetables and broil just a minute or two to warm the chicken back up.

Serve on a flour tortilla with a little cheese and sour cream.

Enjoy!

I also have a crockpot fajita recipe I use these meat packs in.