My fiancé and I are getting ready to welcome our first baby in less than a month! Now that we're in the final countdown, I'm focused on filling our freezer with easy, nourishing meals that just need to be warmed up postpartum.

This week, I made Sheet Pan Chicken Fajitas. Find the recipe below! This is a great one to double - have half for dinner now, and freeze half for later.

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Chicken Fajitas

You Need:

• Gallon-size freezer bags
• Instant pot or slow cooker
• Optional but nice: veggie chopper

Ingredients:

• Taco seasoning, I make my own!
• 1 tbsp olive oil
• 1 lime, juiced
• 1-1.5 lbs boneless chicken breasts
• 1/2 yellow onion
• 2 bell peppers

Instructions:

1. Label your bag now - what it is, when to eat it by (freeze for up to 3 months), and instructions when ready to cook (see below).
2. Thinly slice your chicken breast, peppers, and onion (into long strips).
3. Toss with taco seasoning, lime juice, and olive oil.
4. Let marinate for 30-60 minutes, then transfer to labeled bag.
5. Freeze flat.

When ready to cook:

1. When ready to cook, defrost completely.
2. Dump on sheet pan and cook at 375F for 15 minutes or until chicken is cooked through.
3. Serve as desired: I like to eat them on Siete tortillas with salsa and cheese!