Directions
- 1Cut 8-10 boneless, skinless chicken thighs into thin strips.
- 2Toss the chicken strips with 2 tbsp oil and 1 packet of fajita seasoning.
- 3Sear the chicken in small batches in a very hot skillet until golden brown and crispy.
- 4Prepare Spanish rice according to your preferred method (recipe in yesterday's video).
- 5In a saucepan, melt together 1 can evaporated milk, 1 lb white American cheese, 8 oz pepper jack cheese, and chopped jalapeños.
- 6Stir constantly over low heat until the cheese is fully melted and smooth.
- 7Divide the cooked chicken among 6 meal prep containers.
- 8Add a base of homemade Spanish rice to each container.
- 9Drizzle the creamy cheese sauce over the chicken and rice in each container.
Ingredients
- 8 pieces boneless skinless chicken thighs
- 1 packet fajita seasoning
- 2 tbsp oil
- 2 cups white rice
- 4 cups water
- 8 oz tomato sauce
- 2 tbsp chicken bouillon powder
- 1 can evaporated milk
- 1 lb white american cheese
- 8 oz pepper jack cheese
- 1.25 chopped jalapenos/green chiles
Equipment
knifecutting boardbowlskilletsaucepanwooden spoonmeasuring cupspatula
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