Make-Ahead Chicken Fajitas

 Easy Make-Ahead Chicken Fajitas

• 1 pound boneless skinless chicken breasts, sliced into thin strips
• 2 tablespoons vegetable or canola oil
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon kosher salt
• 1 medium onion sliced
• 1/2 red bell pepper cut into strips
• 1/2 green bell pepper cut into strips

Instructions

• Place chicken, onions and bell peppers into gallon-size zip-top freezer bag.  
  
• In small bowl, mix together oil and all spices and seasonings.
  
• Add remaining ingredients to bag.
• Remove as much air as possible from bag and seal tightly. Knead bag to mix ingredients. Label and then lay flat in freezer to freeze.

COOKING OPTIONS:

• Remove bag from freezer and that overnight in refrigerator.
• To bake in the oven:
  
• Preheat oven to 400 degrees Fahrenheit.
• Pour contents of bag into a 9x13 baking dish or onto a sheet pan.
  
• Bake for 20-25 minutes, until chicken is cooked through and peppers are soft.
  
• To cook in the slow cooker:
  
• Pour contents of bag into slow cooker and cook on LOW for 3-4 hours.
  
• Serve with warm tortillas and your favorite toppings.
• For keto, serve alone or over cauliflower rice, and top with avocado, sour cream, and shredded cheese for a chicken fajita burrito bowl!