1boneless skinless Chicken Breastcut into thin strips (usually two pieces in one pack unless it's a family pack)
1/2Red Bell Pepperjulienned
1/2Green Bell Pepperjulienned
1/2Orange Bell Pepperjulienned
1/2Yellow Bell Pepperjulienned
1/2Oniondiced or sliced
Seasoning & Marinade
1 tablespoonOil l (I used Spanish Olive Oil)
1teaspoonseasoned saltor to taste
1/2teaspoonSpanish Smoked Sweet Paprika
1/2teaspooncrushed red pepper flakes
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.
Saute on a bit of oil, add salt to taste. This is perfect for a fajita bowl.
You can use beef for this recipe
You do not have to use all the peppers listen 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 gonna eat it. It got the nastiest smells if you leave it in the fridge. I make it 5 minutes before I will serve my meal.
You can pack cooked peppers and chicken in the freezer bag, 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. It will be probably safe to go over a month I just never went over it so I won't recommend if I am not doing it.