Friday, November 4, 2011
Make and Freeze - Chicken Fajita Kits
Here's the first make-ahead meal that I ever tried. I only recently realized that it would TOTALLY work for my new Paleo lifestyle. I just had to swap out the bad oil for olive oil and skip the flour tortillas. I'm working on a new tortilla recipe that would go well with these but until then, I enjoy this on a bed of romaine with salsa on the side :)
Ingredients (Makes 3 kits that would easily feed 3-4)
Chicken fajita season mix
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
2 1/2 teaspoons chicken bouillon powder (I used the organic kind I found at Sprouts)
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
12 boneless chicken breasts
2 green bell peppers
2 red bell peppers
3 yellow onions ( or your favorite onion)
In a med. bowl mix the seasoning ingredients together. Set aside for later.
Cut peppers and onions in thin strips.
Divide into 3 portions and place each portion in a quart size freezer bag making sure to squeeze excess air out of bag.
Cut chicken into 1/4" strips the sprinkle with seasoning.
Divide into 3 portions. Place each portion in a quart freezer bag.
Place one bag of seasoned chicken, and one bag of veggies in a gallon bag. Squeeze excess air out. Label and freeze.
To prepare fajitas: Thaw in fridge overnight. When ready, add oil to pan then sautee chicken until cooked through. Add veggies (they should be wilted from thawing) and continue cooking until heated through.