4Toss the chicken strips in oil and a packet of fajita seasoning, making sure each piece is well coated.
5Toss the chicken strips in oil and a packet of fajita seasoning, making sure each piece is well coated.
6Toss the chicken strips in oil and a packet of fajita seasoning, making sure each piece is well coated.
7Cook the chicken in small batches in a very hot skillet until nice and golden brown.
8Cook the chicken in small batches in a very hot skillet until nice and golden brown.
9Cook the chicken in small batches in a very hot skillet until nice and golden brown.
10For the cheese sauce, melt together a can of evaporated milk, a pound of white American cheese, 8 oz of pepper jack cheese, and some chopped jalapenos, keeping the heat low and slow and stirring constantly until smooth.
11For the cheese sauce, melt together a can of evaporated milk, a pound of white American cheese, 8 oz of pepper jack cheese, and some chopped jalapenos, keeping the heat low and slow and stirring constantly until smooth.
12For the cheese sauce, melt together a can of evaporated milk, a pound of white American cheese, 8 oz of pepper jack cheese, and some chopped jalapenos, keeping the heat low and slow and stirring constantly until smooth.
13Divide the cooked chicken into six containers.
14Divide the cooked chicken into six containers.
15Divide the cooked chicken into six containers.
16Add a base of homemade Spanish rice to each container.
17Add a base of homemade Spanish rice to each container.
18Add a base of homemade Spanish rice to each container.
19Finish each meal prep with a hefty drizzle of the rich cheesy sauce.
20Finish each meal prep with a hefty drizzle of the rich cheesy sauce.
21Finish each meal prep with a hefty drizzle of the rich cheesy sauce.
Ingredients
8 to 10 boneless skinless chicken thighs
8 to 10 boneless skinless chicken thighs
8 to 10 boneless skinless chicken thighs
2 TBSP oil
2 TBSP oil
2 TBSP oil
1 packet fajita seasoning
1 packet fajita seasoning
1 packet fajita seasoning
2 cups white rice
2 cups white rice
2 cups white rice
4 cups water
4 cups water
4 cups water
1.5 cups water
1.5 cups water
1.5 cups water
8 oz tomato sauce
8 oz tomato sauce
8 oz tomato sauce
2 TBSP chicken bouillon powder
2 TBSP chicken bouillon powder
2 TBSP chicken bouillon powder
1 can evaporated milk
1 can evaporated milk
1 can evaporated milk
1 lb white American cheese
1 lb white American cheese
1 lb white American cheese
8 oz pepper jack cheese
8 oz pepper jack cheese
8 oz pepper jack cheese
chopped jalapenos/green chiles
chopped jalapenos/green chiles
chopped jalapenos/green chiles
Equipment
skilletsaucepancontainers
Tips
The key to getting that deep color and crispy edges is cooking the chicken in small batches in a very hot skillet.
If you overcrowd the pan, the chicken will steam instead of sear.
For the cheese sauce, melt together a can of evaporated milk, a pound of white American cheese, 8 oz of pepper jack for a little kick and some chopped jalapenos.
Keep the heat low and slow, stirring constantly to make sure nothing sticks or burns.