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Three Pepper Fajita Chicken (Freezer Meal)

Amy Mahoney

This rainbow of a low fat meal can be served as is for a delicious low-carb option, or pour over rice or wrap in a flour tortilla for a family-friendly favorite.


  • 1 tablespoon vegetable oil
  • 2 lbs chicken tenderloins (or boneless, skinless chicken breast) cut into bite-sized pieces.
  • 1 green bell pepper, seeded and coarsely chopped
  • 1 red bell pepper, seeded and coarsely chopped
  • 1 yellow/orange bell pepper, seeded and coarsely chopped
  • 1 medium onion, coarsely chopped
  • I jar (16 oz) store bought salsa
  • 1 1/2 cups shredded Monterey Jack cheese (added after frozen meal is prepared and ready to actually serve)


  1. Over medium heat, heat oil in a large skillet. Add chicken and sauté until ALMOST cooked through.
  2. Add all remaining ingredients except cheese. Cover and simmer until chicken is no longer pink.
  3. Allow time to cool to room temperature and place in single-meal sized containers (the size of the container will depend on how many people you usually serve).
  4. Freeze.

Preparing Frozen Meal:

Allow time to defrost in the refrigerator or defrost in microwave until softened. Transfer from containers to large skillet and simmer until thoroughly cooked.

Serve over rice or in a wrapped in a flour tortilla, garnish with cheese.


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