Freezing: Chicken Fajita

Ingredients:

• 1/4 cup vegetable oil
• 2 tbsp. chili powder
• 2 tsp ground cumin
• 2 cloves garlic, finely chopped
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 600 g skinless and boneless chicken breasts, cut into 1 cm pieces.
• 12 small wheat tortillas, warmed
• Guacamole, salsa, sour cream and lime wedges, for serving

Preparation:

1. In a large microwave-safe bowl, combine the vegetable oil, chili powder, cumin, 1 teaspoon salt, and a pinch of freshly ground black pepper. Add the garlic, bell pepper, and onion and toss to coat. Cover with plastic wrap and microwave. Microwave until the vegetables are crisp-tender, about 2 minutes. Remove the wrap and let the vegetables cool completely.
2. Place the marinated vegetables in a large zip-lock bag and add the chicken. Press out most of the air and seal the bag, then gently toss to coat the chicken with the marinade. Freeze until ready to cook. Defrost in the refrigerator at least 24 hours before cooking.
3. Place the chicken, vegetables, and marinade in a large skillet and heat over high heat. Cook, stirring frequently, until the chicken is cooked through, about 12 minutes. Season with salt and pepper to taste.
4. Divide the chicken and vegetables evenly among four plates. Serve with tortillas, guacamole, salsa, sour cream, and lime wedges.
   
   

   Note

   
   Microwave the tortillas until they're pliable and won't crack under the weight of the taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe bag (keep the bag open to allow air to escape). Microwave the tortillas for 1 minute.