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Ingredients
- 5 cups slice Chicken, Boneless Breasts
- 1 ounce Taco Seasoning
- 14 1/2 ounces Diced Tomatoes, Canned
- 3 teaspoons mince Garlic, Cloves
- 1 cup slice Bell Pepper, Yellow
- 1 cup slice Bell Pepper, Green
- 1 cup slice Bell Pepper, Red
- 2 1/4 cups slice Onion
- 1 2/3 tablespoons Lime Juice
Serving Day Ingredients
- 12 individual Flour Tortillas (6-inch/Small)
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 2 fajitas
- 432 Calories
- 9g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 110mg Cholesterol
- 1197mg Sodium
- 44g Total Carb
- 3g Fiber
- 7g Total Sugars (Includes 0g Added Sugars)
- 41g Protein
- 7 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Recipes That Crock for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide the chicken among the indicated number of round freezer containers. Sprinkle with the taco seasoning.
- Divide the remaining ingredients among the containers of chicken.
- Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
- Empty the fajitas into the Instant Pot.
- Lock the lid into place and seal the steam nozzle.
- Cook on high pressure for 10 minutes.
- Quick release the pressure.
- Use a slotted spoon to serve on tortillas. Serve with desired toppings.