Make Ahead Chicken Fajitas Recipes

MAKE-AHEAD CHICKEN FAJITA BOWLS

Steps:

• Place a large rimmed baking sheet in oven. Preheat oven to 450°F (leave pan in oven as it preheats).
• Place chicken in a medium bowl. Drizzle with 1 1/2 teaspoons oil, and sprinkle with cumin, garlic powder, and 1/4 teaspoon salt; toss well to coat.
• Place sweet potato in another medium bowl. Drizzle with 1 tablespoon oil, and sprinkle with chili powder and 1/2 teaspoon salt; toss well to coat.
• Cut onion in half vertically; cut each half into 6 wedges.
• Carefully remove hot baking sheet from oven. Coat pan with cooking spray. Arrange chicken mixture on one side of pan, then onion wedges in the middle, and sweet potato mixture on the other side of pan. Bake at 450°F for 12 minutes.
• Place bell peppers and zucchini in bowl used for sweet potatoes. Drizzle with remaining 1 tablespoon oil, and sprinkle with remaining 1/4 teaspoon salt; toss well to combine. Remove pan from oven. Stir sweet potatoes and chicken; push to outer edges of pan. Add bell peppers and zucchini to onion wedges in middle of pan. Bake at 450°F for 12 minutes or until sweet potatoes are tender.
• Increase heat to high broil (do not remove pan from oven). Broil 2 to 3 minutes or until chicken is lightly browned.
• Divide chicken, sweet potatoes, and bell pepper mixture evenly among 4 portable, microwave-safe containers. Spoon 2 tablespoons pico de gallo into small sauce containers, and place one in each container.

MAKE AHEAD CHICKEN FAJITAS FOR A CROWD

Steps:

• Heat a couple of tablespoons of olive oil in your largest, heaviest skillet, cast iron is best, over medium high heat. Saute onions and peppers, together or separately depending on the size of your skillet, until they are softened and just beginning to caramelize. Remove to a large pan or pyrex dish and let cool while you cook the chicken.
• Add a bit more oil to the pan and cook the chicken in batches, until golden brown on both sides and just cooked through. I like to use an instant read meat thermometer to eliminate the guess work and I pull them off the heat between 150 and 160 degrees. Pile the chicken breasts, as they are cooked, on top of the vegetables and when they are all finished, let cool then cover tightly with plastic wrap and refrigerate.
• Early on the day you plan to serve the fajitas, slice the chicken into pieces, 1/3 to 1/2 inch thick then return them to the vegetables and toss to combine all, making sure to coat the chicken with the wonderful juices that will have settled to the bottom of the vegetables overnight. Cover tightly with foil and return to the refrigerator until you are about an hour away from service. It will take 45 minutes to an hour to warm the chicken mixture slowly, and tightly covered, in a 325 degree oven.
• Serve with warm flour tortillas, sour cream, salsa, lettuce, shredded cheddar cheese, avocados and any other condiments you might like to add.

OVEN-BAKED CHICKEN FAJITAS

Steps:

• Place chicken, onions and bell peppers into gallon-size freezer bag.
• 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.
• Remove bag from freezer and that overnight in refrigerator.
• Preheat oven to 400 degrees Fahrenheit.
• Pour contents of bag into a 9x13 baking dish.
• Bake for 20-25 minutes, until chicken is cooked through and peppers are soft.
• Serve with warm tortillas and your favorite toppings.

MAKE-AHEAD CHICKEN FAJITAS

Steps:

• Stir together all filling ingredients in slow cooker.
• Cover; cook on low heat setting for 6-8 hours, or high heat setting for 3-4 hours. Drain off liquid.
• Cut or shred meat, if desired.
• To serve, place meat mixture on warm tortillas.
• Top with desired toppings.
• Note: To warm tortillas, heat oven to 275°F.
• Wrap tortillas in aluminum foil.
• Warm in oven for 15 to 20 minutes.
• Serve in foil to keep warm.

FREEZER PREP CHICKEN FAJITAS RECIPE BY TASTY

Steps:

• Mix lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper in small bowl or measuring cup.
• Place the chicken breasts in a large, gallon-sized freezer bag and pour the marinade over them.
• Add red onion and bell peppers to freezer bag. Seal freezer bag and ensure excess air is squeezed out. Gently mix contents together so that the marinade fully coats the chicken.
• Place in freezer and store up to 3 months.
• When ready to enjoy, thaw completely and pour contents into slow cooker.
• Cook on low for 6 hours, or high for 3 hours, or until chicken is fully cooked.
• Enjoy!

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.