4 6-ounce Chicken Breasts (unseasoned and baked)
4 Bell Peppers (I used Green this time because they were cheap but any combo of colors will work)
2 Medium Yellow Onions
1 Cup Lime Juice
4 TBSP Cumin
4 Tsp Black Pepper
8 Cloves Garlic Chopped
Open 4 quart sized freezer bags, folding down top edge and set aside. Very thinly slice the chicken breasts and divide evenly between the bags. Add 1/4 cup lime juice, 2 minced garlic cloves, 1 TBSP Cumin and 1 Tsp Black Pepper to each bag. Squish the juice and spices around to mix and cover the chicken. Thinly slice peppers and onions and divide evenly between the bags, this will work out to about 1 pepper and 1/2 an onion per bag.
Seal bags, pressing out all air. Label and date and stack lying flat in the freezer.
To prepare frozen meal:
Pull out several hours ahead of time to let it thaw (and marinate in the process).
Heat 1 TBSP oil in a pan and add thawed fajita mix. Saute until heated through.
Serve with warm tortilla, beans (re fried work but we always go with black beans in this house), shredded cheese, and salsa. Lime and Cumin Aioli is a great addition to these as well.
This meal will serve 2 to 3 adults but could easily be doubled (or divided between 2 larger bags) to feed larger families.
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