Mexican recipe for Chicken Fajita Bowl – a great option to meal-prep and freeze

Ingredients
2 tablespoons Oil (I used Spanish Olive Oil)
1 boneless skinless Chicken Breast cut into thin strips (usually two pieces in one pack unless it’s a family pack)
1/2 Red Bell Pepper julienned
1/2 Green Bell Pepper julienned
1/2 Orange Bell Pepper julienned
1/2 Yellow Bell Pepper julienned
1/2 Onion diced or sliced

Seasoning & Marinade:
1 tablespoon Oil l (I used Spanish Olive Oil)
1 tablespoon lemon juice
1 teaspoon seasoned salt or to taste
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon Spanish Smoked Sweet Paprika
1/2 teaspoon crushed red pepper flakes

How to
In a large freezer bag, combine 1 tablespoon oil, lemon juice, and seasonings; add the chicken, close the bag then shake a bit to coat the chicken. Refrigerate for one hour. (If you will not cook it right away freeze it. You may leave it in the fridge for up to 24 hrs.)

In a large skillet, saute peppers and onion in 1 tablespoon of oil until tender but still crisp. Season it with a pinch of a salt, stir, then remove on the plate.

In the same skillet, cook chicken over medium-high heat for about 6 to 7 minutes or until no longer pink. Return pepper mixture to a pan and combine them with chicken. Cook for about 2 to 3 more minutes. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

You can serve it over rice, or use Cauliflower rice.

Recipe Notes:
You can use beef for this recipe

You do not have to use all the peppers listed to the ingredients. It is always more appealing when you have more than one color in your meal, but that is perfectly okay if you use two types of peppers. Also, green, red, yellow and orange give you different flavor and sweetness so I would encourage you to use all of them if possible.

You can meal prep this and keep it in your fridge for up to 5 days, although DO NOT keep cooked cauliflower rice in your fridge. Make it the moment you plan to eat it.

You can pack cooked peppers and chicken in the freezer bag and make portion size bags. Just thaw and maybe give a quick stir fry for a minute or two on medium-high heat with a drizzle of oil. You just want to really heat through and it is always nice to refresh it. You may keep it in the freezer for up to a month.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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