Awesome Chicken Fajitas served with Veggies + Spanish Rice, a wonderful Freezer Meal
5 chicken thighs, thinly sliced
Salt & Pepper
Marinade for Chicken:
1/4 cup Olive Oil
1/ cup Veg Oil (Sunflower)
1 handful (1/4 cup) of Fresh Parsley or 1 TBSP of Dried Parsley
1 handful (1/4 cup) of Fresh Basil or 1 TBSP of Dried Basil
1/2 TBSP Lime Juice, Fresh or Bottled
3 Cloves of Garlic
1 Red Onion, Thinly Sliced – Place in small Freezer Bag #2
1 Red Bell Pepper, Slice then Dice – Place in Large Freezer Bag #1
1 Yellow Bell Pepper, Slice, then Dice – Place in Large Freezer Bag #1
1 Zucchini, Quartered, then Sliced – Place in Large Freezer Bag #1
1 Eggplant, Quartered, then Sliced – Place in Large Freezer Bag #1
For the Recipes on what to Serve this with, Keep Reading
*We do two of these at a time when we get a large tray of chicken thighs from the store. We also make our Chicken Stir Fry as well, along with basic sliced chicken thighs ~ All bagged for Freezer, easy access for meals for the next two weeks, possibly three.
Step 1) Slice up Chicken thighs and salt, and pepper them. Place them in a Freezer Bag Labeled Fajitas Chicken(5) Keep the chicken bags open for all the marinade ingredients to be placed inside. (We do this as a team, Daddy chops chicken, Mommy chops veggies)
Step 2) Slice and Dice the Red Onion and place in its own Freezer Bag. The onions are meant to be cooked first, and once frozen it is tricky to separate them 🙂
Step 3) Slice up your Peppers, Zucchini and Egg Plant now, and place them in the Large Freezer Bag #1, then place the onion bag on top of the veggies.
Step 4) Chop up all the fresh herbs, and add all the ingredients for the marinade into the chicken bags. Once filled, seal the bag tight and mix around to blend.
Step 5) Place in the #1 Freezer Bag on top of the Onion Bag
Step 6) Seal it all up and place in the Freezer for a later date
You could also eat this right away, and if you are ready to cook it all up, here are the next Steps for you!
What do you serve with this Fajita Recipe?
Here is what you will need:
- Sour Cream
- Grated Cheese, Mozzarella & Cheddar
- Soft or Hard Tortillas
- Romain Lettuce or Iceberg Lettuce (we don’t always use this if we are out, or don’t have the time to cut it up, it is fine without when you have the Spanish Rice)
Thaw all bags of the Fajitas Meal overnight, or that day, in the Sink in hot water for the chicken bag, and on the counter for the veggies.
Step 1) Sauté’ the onions on a med-high heat skillet or pan with a drizzle of olive oil
Step 2) Get the Spanish Rice started in Rice Cooker, or in a pot on the stove, we have a Hamilton Beach and we really like it a lot 🙂
Recipe and Directions BELOW
Step 3) Once the onions are tender, and beginning to caramelize, add the second bag of veggies, even if they are not all thawed. Continue to cook until they are all soft and cooked. You can add some salt and pepper, even a garlic clove at this point to the veggies, whatever you would like.
Step 4) Turn on the Broiler, to high and on a cookie sheet, with a liner, and a drizzle of olive oil, empty out the chicken bag and spread around evenly. Make sure the top rack is at the top. Once the oven is hot, this will not take long to cook, about 8 minutes tops, turnover at about 4 minutes.
When the Chicken is done, I place it on the other side of the skillet of cooked veggies, and place that glorious skillet on the table for serving up!
This is so yummy, and worth all this work, I promise you. All the kids love it, gather around and feast their hungry bellies.
This meal can feed up to 5 kids, and two adults. (tested and true)
Now for the Side Dish or Additional Fajita Filling…….
Spanish Rice cooked in Rice Cooker
- 1 TBSP Veg Oil
- 2 cups Basmati Rice
- 2 TBSP of Liquid Chicken Bouillon
- 1-2 TBSP of Tomato Paste
Step 1) Cover bottom of rice cooker or pot on the stove with veg oil and place 2 cups of Basmati Rice in and mix until coated with oil. Add 2 TBSP’s of Chicken Bouillon along with the 3 cups of water.
Step 2) Add in 1-2 TBSP of Tomato Paste and mix until combined, I found it was still a little chunky.
Step3) Turn on to cook, I use the white rice mode for about 45 minutes. It tends to be done a bit before that time is up. If you are cooking on the stove top, bring it to a boil, and reduce to love, cover and simmer for about 20 minutes or until tender and water is absorbed. NOTE* do not mix while it is simmering or it will become STICKY.
*If you are cooking on the stove top, bring it to a boil, and reduce to low, cover and simmer for about 20 minutes or until tender and water is absorbed. NOTE* do not mix at all while it is simmering or it will become STICKY.
SERVE with the Fajitas!! We love to put the rice inside the wrap, with the chicken, veggies, sour cream, and cheese:)
We love to put the rice inside the wrap, with the chicken, veggies, sour cream, and cheese:)
I hope this may help you with your meal planning, it sure has for us. It is a weekly dinner meal that we now make hands down….
How I Meal Plan
Here is my calendar that I use for only our dinner meals, this one is really clear for me to check and see, and to answer the inevitable 4:00 pm Question, “What is for dinner?”
Also here, is my calendar of the meal plan that we work out while we write down our grocery list ~ All of this in my New Printable, NOW Released for Purchase & Download, “Our Homeschool Organizer”. When my plan is done for the two weeks, I write it down on the board
How we handle our Monthly Groceries
Here is one of the best recipes! We prepare it all on our grocery day/food prep day and bag it all up ready to freeze. When you need it, BOOM there you go, an AWESOME dinner and SUPER FAST. For our Grocery Day, we order our food online with the SuperStore Click & Collect, with their online ordering and through the App.
My husband gets this started on Thursday evenings, and he picks up our order on Friday morning, (on his days off every 2 weeks). This is what works for us, and it’s really handy! No more searching the store for hours, and being incredibly worn out afterward, and no more dragging kids out for such things. I take them to the store every once in a while, but it keeps our extra stress to a minimum.
You will love this recipe once you give it a try, it is really a great one, and feeds so many people, and great leftovers for lunches!
My Top Product Picks for this Meal