This easy Chicken Fajitas Freezer Meal will help you get a healthy, flavorful meal on the table with almost no effort! Once assembled, stash the marinated chicken in the freezer until you need it. Once thawed, it cooks quickly for a much healthier and cheaper alternative to fast food on those really busy days. You’ll want to prep a bunch for easy meals all month long!
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Easy One Pan Freezer Chicken Fajitas
Freezer cooking is the best! I like to think of it as making a gift for your future self. You might not know exactly when you’ll need a super quick, easy meal, but we all need help sometimes!
It’s such a treat to pull these freezer meal chicken fajitas out of the freezer and know you’ll be able to serve a healthy, delicious meal even when the fridge is empty, or you’re running short on time.
Plus, there are tips below for making this recipe in so many different ways, from a simple sheet pan meal to a slow cooker classic. Print it out for later!
Why We Love These Meal Prep Chicken Fajitas
- Tender & juicy: The lime juice tenderizes the chicken to give it a wonderful texture, and the spices add so much flavor. The veggies soak up all those spices, too. Your whole family will rave about the bold flavors in this dish!
- Healthy & homemade: Unlike an order of takeout, this easy chicken fajita freezer meal is extremely healthy and made totally from scratch! The chicken is a great source of protein, and you’ll get plenty of nutritients from the peppers. The olive oil is a great source of healthy fats, too. Serve over a bed of rice, in tortillas, or even over your favorite greens for a fajita salad. So good!
- Extremely convenient: This make ahead frozen chicken fajita mix is one of my favorite freezer-friendly meals! Just prep the chicken once, pop it in the freezer, and go on with your life. When you need a last-minute dinner, place it in the fridge to thaw, then cook it either as a sheet pan meal in the oven, on the stovetop, or even in the crockpot. You might want to make a double batch…
Ingredient Notes
- Chicken breasts: Trim the boneless skinless chicken breasts into thin slices to soak up the marinade.
- Onion: Use any type of onion, including red, yellow, or white.
- Lime juice: If you use fresh limes, you can even add some of the zest for extra flavor!
- Bell peppers: Slice a mixture of red, yellow, and green peppers for lots of color.
- Olive oil: This will help the spice blend work its way into the chicken and veggies.
- Homemade fajita mix: Make a batch of my fajita seasoning mix with chili powder, garlic powder, smoked paprika, onion powder, cumin, dried oregano, salt, and pepper.
Freezer Meal Chicken Fajitas – Step-by-Step Instructions
- In a large bowl, add the fajitas seasoning mix, olive oil, and lime juice to make your fajita marinade.
- Toss the sliced chicken breast in the marinade until evenly coated.
- Next, toss in the peppers and onions until coated.
- Add the chicken mixture to a gallon sized zip-top bag. Seal the bag, squeezing out as much of the air as you can as you do so. Flatten out the bag for easier storage. Name and date your meal and place in the freezer until ready to cook.
- The day before you’d like to cook the fajitas, move the bag of fajita mix to the fridge to thaw.
Oven method:
- Preheat the oven to 400°F.S Spread the defrosted fajita mix out on a rimmed baking sheet and bake for 20 minutes. If you want to add some char to the meat and veggies, broil for another 3-5 minutes.
Stove top method:
- Transfer peppers, onions and chicken to a large skillet set over medium-high heat. Cook until pepper and onions are tender and chicken is cooked through, about 8-10 minutes.
Crockpot method:
- Dump the chicken and vegetables into a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve with warm tortillas, salsa, guacamole, avocado, sour cream and fresh cilantro.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- It’s always best to thaw the chicken and veggies before cooking, especially if you’re making slow cooker chicken fajitas. A large clump of frozen chicken will take a long time to thaw, which can give harmful bacteria time to grow. Always thaw first!
- Make sure the chicken is fully cooked before removing it from the pan. This is especially important since the peppers have been soaking with the chicken, and undercooked peppers could carry salmonella or E. coli from the chicken. Use an instant read thermometer to make sure both the chicken and veggies reach 165 degrees F before removing them from the pan.
Recipe FAQs
My favorite way to prep chicken fajitas for later is to make these make-ahead freezer fajitas! You basically mix everything together in one bowl – the chicken, onions, lime juice, sliced peppers, and spices – then stash them in a freezer bag until you need them. As they freeze, the chicken and veggies will absorb all those flavors.
When you’re ready to use them, thaw the mixture in the fridge overnight, then either bake them as a sheet pan meal, pop them in the crockpot, or cook them directly on the stove. There’s no mess, no fussy containers, and no prep! Just dump and go.
Absolutely! Whether you want to freeze leftover cooked fajitas or make this freezer meal chicken fajitas recipe, your freezer is your friend. This meal prep version has you add the entire mixture of chicken slices, onions, veggies, and more into a large Ziploc bag and then freeze for up to 6 months.
When you’re ready for an easy dinner, thaw them out and either make sheet pan chicken fajitas, pop them in the slow cooker, or make them directly on the stove. They’re seriously easy!
Yes, and freezing chicken with spices is a great way to add flavor for later! I love to store chicken in different mixtures of spices and herbs for my freezer meals. These are 10 of my favorite healthy chicken marinade recipes!
Storage Guidelines
Freeze the fajita meat for up to 6 months. It’s best to use a high-quality freezer bag that will prevent freezer burn during that time. Thaw the meat and vegetables in the fridge, then cook like normal. Once cooked, the leftover fajita chicken and veggies can be stored in an airtight container in the fridge for 3-4 days.
Toppings for Chicken Fajitas
Just like tacos, you can make a little station with all your favorite toppings! This will make it easy for everyone in the family to serve them however they’d like.
Try them with:
- Sour cream or Greek yogurt
- Fresh lime juice
- Minced red onion
- Chopped cilantro
- Avocado crema
- Guacamole
- Jalapeno salsa
- Fresh jalapenos
What Goes with Chicken Fajitas
There are so many ways to serve your homemade fajitas! My family loves to add them to corn or flour tortillas or even lettuce wraps to eat like regular fajitas, but that’s just one option.
Serve them over homemade rice, including cauliflower rice or add them to a hoagie roll like these crockpot sausage peppers and onions. You can even serve them over a bed of greens with avocado, sour cream, and lime juice for a fun twist on taco salads.
Don’t forget to add some delicious sides, like these Mexican-inspired options:
- Refried beans
- Mexican rice
- Chips & salsa
- Beef Nachos Supreme
- Mixed Bean Salad
- Mexican Quinoa Salad
- Grilled Corn Avocado Salad
Recipe Variations
- Use taco seasoning: If you don’t have fajita seasoning on hand, make freezer chicken tacos instead with our homemade taco seasoning. They’ll taste just as great!
- Fajita salad: Serve the cooked meat and veggies over a bed of greens with avocado, sour cream, and lime juice for a fun twist on taco salads.
- Add some heat: Add 2-3 sliced jalapenos into the mixture for some extra spice. You can also add some red pepper flakes or a dash of cayenne pepper!
More Similar Recipes
- Authentic Mexican Chicken Fajitas
- Grilled Chicken Street Tacos Recipe
- Easy Chicken Burrito Casserole
- Sheet Pan Chicken Fajitas
- Low Carb Chicken Fajita Casserole
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Easy Freezer Meal Chicken Fajitas Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts about 4 chicken breasts, cut into thin slices
- 1 medium onion thinly sliced
- Juice of one lime
- 3 large bell peppers red yellow and green, sliced
- 1 tablespoon olive oil
For the fajita seasoning mix:
- 3 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon each salt and black pepper
Instructions
- In a large bowl, add the fajitas seasoning mix, olive oil, and lime juice to make your fajita marinade.
- Toss the sliced chicken breast in the marinade until evenly coated.
- Next, toss in the peppers and onions until coated.
- Add the chicken mixture to a gallon sized zip-top bag. Seal the bag, squeezing out as much of the air as you can as you do so. Flatten out the bag for easier storage. Name and date your meal and place in the freezer until ready to cook.
- The day before you’d like to cook the fajitas, move the bag of fajita mix to the fridge to thaw.
Oven method:
- Preheat the oven to 400°F.S Spread the defrosted fajita mix out on a rimmed baking sheet and bake for 20 minutes. If you want to add some char to the meat and veggies, broil for another 3-5 minutes.
Stove top method:
- Transfer peppers, onions and chicken to a large skillet set over medium-high heat. Cook until pepper and onions are tender and chicken is cooked through, about 8-10 minutes.
Crockpot method:
- Dump the chicken and vegetables into a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve with warm tortillas, salsa, guacamole, avocado, sour cream and fresh cilantro.
Notes
- It’s always best to thaw the chicken and veggies before cooking, especially if you’re making slow cooker chicken fajitas. A large clump of frozen chicken will take a long time to thaw, which can give harmful bacteria time to grow. Always thaw first!
- Make sure the chicken is fully cooked before removing it from the pan. This is especially important since the peppers have been soaking with the chicken, and undercooked peppers could carry salmonella or E. coli from the chicken. Use an instant read thermometer to make sure both the chicken and veggies reach 165 degrees F before removing them from the pan.
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